Kickin' Homemade Enchilada Sauce

Right, let's get this enchilada party started! ever stared blankly at the supermarket shelf, wondering which tinned enchilada sauce isn't basically coloured water? me too! that's why i cracked the code for homemade enchilada sauce , and let me tell you, it's a game changer.

It's got that smoky, comforting vibe that just screams, "mexican night!".

Kickin' Homemade Enchilada Sauce: Ditch the Can!

This homemade enchilada sauce recipe is not your average jarred stuff. we're talking about a rich, flavourful sauce, deeply rooted in southwestern tradition.

Think authentic flavours, with a tiny kick! it’s easy enough to whip up in under 40 minutes. the recipe yields around 2 cups, which is perfect for about 10-12 enchiladas.

Why Bother Making Your Own Sauce Enchilada ?

Honestly? flavour! plus, you control the ingredients. this simple enchilada sauce has no dodgy additives and is packed with flavour.

One of the main benefits is you can add chicken taco seasoning too! it's perfect for a casual weeknight dinner or when you fancy a recipes with enchilada sauce .

This homemade enchilada sauce recipe is better than shop bought!

The Nitty-Gritty: What You'll Need

Grab these goodies: vegetable oil, flour, chili powder (crucial!), garlic and onion powder, cumin, oregano, cayenne (for a bit of zing!), smoked paprika, chicken broth (low sodium is best!), tomato sauce, and apple cider vinegar.

Oh, and don't forget salt and pepper. we’ll be making how to make enchiladas sauce from scratch. you will learn how to make homemade enchilada sauce quickly!.

We will show you How To Make Enchilada Sauce better than anyone! For those that don't like spice, you can learn Non Spicy Enchilada Sauce .

Alright, let's get cooking! ever feel like shop-bought sauces just don't cut it? me too! that's why i'm sharing my secret to a killer homemade enchilada sauce .

Forget those bland cans – this is the real deal! inspired by classic southwestern flavors, this sauce is packed with flavour.

Kickin' Homemade Enchilada Sauce Recipe Card

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Preparation time:10 Mins

Cooking time:25 Mins

Servings:2 cups

Ingredients:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon smoked paprika
• 2 cups chicken broth (low-sodium recommended)
• 1 (8 ounce) can tomato sauce
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper to taste

Instructions:

• Heat oil in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, until a light golden brown roux forms (about 1-2 minutes).
• Whisk in chili powder, garlic powder, onion powder, cumin, oregano, cayenne pepper (if using), and smoked paprika. Cook for 1 minute, stirring constantly, to release their aromas.
• Gradually whisk in chicken broth, being careful to avoid lumps.
• Stir in tomato sauce and apple cider vinegar. Bring to a simmer, then reduce heat to low and cook for 20-25 minutes, or until the sauce has thickened slightly.
• Season with salt and pepper to taste. Adjust the cayenne pepper for more heat, or add a pinch of sugar if you find the sauce too acidic.

Nutrition Facts

Calories:45 calories

Fat:3g

Fiber:4g

Recipe Info

Category:Sauce

Cuisine:Mexican

Ingredients & Equipment

Let's break down what you'll need to whip up this magic. remember, good ingredients = good eats! as they say, "proper preparation prevents poor performance" and that's the golden rule in the kitchen.

Main Ingredients

Okay, here's the shopping list. Don't worry, it's mostly stuff you probably already have.

• Vegetable oil: 2 tablespoons (approx. 30ml )
• All-purpose flour: 2 tablespoons (approx. 30g )
• Chili powder: 3 tablespoons (approx. 45ml ). Quality matters here! Go for a decent brand.
• Garlic powder: 1 teaspoon (approx. 5ml )
• Onion powder: 1 teaspoon (approx. 5ml )
• Ground cumin: ½ teaspoon (approx. 2.5ml )
• Dried oregano: ½ teaspoon (approx. 2.5ml )
• Cayenne pepper (optional): ¼ teaspoon (approx. 1ml ). For that extra kick! You know?
• Smoked paprika: ¼ teaspoon (approx 1ml )
• Chicken broth: 2 cups (low-sodium is best!) (approx. 480ml )
• Tomato sauce: 1 (8 ounce) can (approx. 240ml )
• Apple cider vinegar: 1 tablespoon (approx. 15ml )
• Salt and pepper: To taste. Don't be shy!

Seasoning Notes: Flavor Time!

Seasonings are where the magic happens! We need to ensure that it is a non spicy enchilada sauce but we can also kick it up a notch.

• Essential spice combos: Chili powder, cumin, and oregano are your base.
• Flavor enhancers: Garlic and onion powder bring depth.
• Aromatics: Smoked paprika adds a smoky note that's chef's kiss .
• Quick subs: No apple cider vinegar? White vinegar works too!

Honestly, the spices make all the difference when you how to make enchilada sauce. They are key! And getting the chicken taco seasoning elements right helps boost the taste.

Equipment Needed

Don't stress about fancy gadgets. You can create a simple enchilada sauce in your own kitchen. The following list of items are essential for a successful sauce.

• Medium saucepan: For cooking up the homemade enchilada sauce recipe.
• Whisk: Avoid lumps!
• Measuring spoons and cups: Accuracy is key.
• Wooden spoon or spatula: Optional, but helpful.

That's it! now you're armed and ready to how to make homemade enchilada sauce . trust me, once you taste the difference, you'll never go back to the jarred stuff! there are so many recipes with enchilada sauce you can use.

Have fun creating your sauce enchilada .

Okay, let's get this homemade enchilada sauce recipe popping! I'm thinking we start with a bit of my own enchilada history, shall we?

Kickin' Homemade Enchilada Sauce: Ditch the Can!

Honestly, i used to think enchilada sauce came exclusively from a can. oh my gosh, was i wrong! this recipe is a total game-changer.

Forget those bland, tinny-tasting sauces. this simple enchilada sauce delivers authentic, deeply flavorful southwestern vibes. perfect for enchiladas, burritos, or even splashed over your eggs on a lazy sunday.

Trust me, this sauce enchilada will become your new obsession. it's so easy, anyone can learn how to make homemade enchilada sauce !

Prep Like a Pro: The Mise en Place Magic

As julia child always said (well, probably!), "everything in its place." it’s about being organized. before you even think about turning on the hob, get everything measured out.

Roughly, that's about 10 minutes . chop, measure, and line up your ingredients. we don't want any last-minute ingredient dashes!

• Essential mise en place : Measure out your spices, chop any extra bits, and have your liquids ready.
• Time-saving organization tips : Use small bowls to hold pre-measured spices. It’s so easy!
• Safety reminders : Just watch out for the hot oil when you’re making the roux. Ouch!

From Zero to Sauce Hero: The Step-by-Step

Ready? Here is how to make enchiladas sauce :

1. Make the Roux : Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, until a light golden-brown roux forms. This only takes about 1- 2 minutes .
2. Bloom the Spices : Whisk in 3 tablespoons of chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper (optional, for extra heat), and ¼ teaspoon smoked paprika. Cook for 1 minute , stirring.
3. Add Liquids Gradually : Gradually whisk in 2 cups of chicken broth. Be careful to avoid lumps!
4. Simmer : Stir in 1 (8 ounce) can of tomato sauce and 1 tablespoon of apple cider vinegar. Bring to a simmer, then reduce heat to low and cook for 20- 25 minutes . The sauce needs to thicken slightly. It’s ready when it coats the back of a spoon!
5. Season and Adjust : Season with salt and pepper to taste. Maybe add a pinch of sugar if needed.

Pro Tips for Enchilada Excellence

Okay, time for some insider secrets!

• Use good quality chili powder! This really boosts the flavour.
• Don't burn the roux! That's a one-way ticket to Bitterville. Trust me!
• Make-ahead : The best part? This sauce gets even better the next day. Make a batch on Sunday and you're golden for the week. Try it as a base for Recipes With Enchilada Sauce like casseroles.

And if you want a non spicy enchilada sauce , just skip the cayenne pepper. easy peasy! homemade enchilada sauce recipe ? done! also, consider adding some chicken taco seasoning if you're feeling adventurous.

Enjoy!

Alright, let's talk about the little things that make a big difference when you're whipping up a batch of homemade enchilada sauce .

Think of these as your insider secrets to taking it from good to "oh my gosh, this is amazing !".

Recipe Notes: Your Enchilada Sauce Cheat Sheet

Honestly, a good homemade enchilada sauce recipe is like a secret weapon in the kitchen. it just elevates everything! and trust me, once you learn how to make enchilada sauce yourself, you'll never go back to the canned stuff.

This is a guide for you to get the best simple enchilada sauce . and this is how to make homemade enchilada sauce .

Serving It Up Right

So, you've slaved over your amazing sauce! Now what? Presentation is key, innit?

• Plating is key. i reckon a vibrant green garnish, like coriander or spring onions, really pops against the rich red of the sauce.

  A dollop of sour cream or greek yogurt cools things down nicely if you've gone a bit heavy on the chili powder.

• Sides and sips. This sauce is lush with rice and beans, obviously. Also, try it with a refreshing margarita. Or a chilled Mexican beer would be right up there.

Storage Secrets

Right, so you've got leftover sauce? Lucky you! Here’s how to keep that Sauce Enchilada in tip-top shape.

• Fridge rules. Pop it in an airtight container in the fridge, and it'll be grand for about 3-4 days.
• Freezing for later. Absolutely! This sauce freezes brilliantly. Just let it cool completely, then portion it into freezer bags or containers. It'll keep for up to 3 months.
• Reheating like a pro. Gently reheat on the hob over low heat, stirring occasionally, or in the microwave in short bursts. If it's a bit thick, add a splash of water or broth to loosen it up. You know?

Mix It Up!

Fancy a bit of a change? This homemade enchilada sauce is so versatile!

• Lighter Version: Use less oil to reduce the fat. A touch of cornstarch can help thicken the sauce.
• Veggie Delight: Use vegetable broth instead of chicken broth for a cracking vegetarian version.
• Seasonal ingredient swaps I did, one time, added some pumpkin in the autumn, it adds a subtle flavour, very seasonal!

Nutrition Nitty-Gritty

Okay, I'm no nutritionist, but here's the basic gist.

• It is roughly 45 calories per serving (about 1/4 cup).
• It's got some vitamins and minerals from the tomatoes and spices. The main thing is, homemade means you know exactly what's going in, and you can control the sodium and sugar.

Honestly, making your own homemade enchilada sauce is so worth it. It's tastier, healthier, and you get to feel like a proper kitchen ninja! So get in there and give it a go! What about Recipes With Enchilada Sauce ?