Updated April 06, 2021
Enchiladas are one of my all-time favorite meals…and I am glad my boys love them too! They are a regular at our dinner table. Enchilada night is always a good night, especially when the enchiladas are made with homemade sauce! This recipe for Homemade Enchilada Sauce is so much better than store bought canned stuff and I promise it is easy to make. You will wonder where this sauce has been your whole life! You will be hooked after you make it for the first time and won’t ever go back to the canned sauce from the store.
Ingredients
It’s just a couple pantry ingredients that I would guess you already have in your kitchen. In fact, most of it will come from your spice rack! Here’s what we’re working with:
Vegetable oil or canola oilFlour (can swap the flour for gluten-free flour or cornstarch)Spices (chili powder, cumin, cayenne pepper, dried oregano, onion powder, minced garlic)Tomato pasteVegetable broth (can use chicken broth if you aren’t vegan or vegetarian)
How to Make Enchilada Sauce
Friends, it is SO SIMPLE. I promise you can make this sauce! Everyone will be asking what the secret ingredient in your enchiladas is. It’s the sauce! Here’s how we make it:
Start with a large saucepan, vegetable oil, and medium heat! Add flour and whisk it for one minute. It will get nice and smooth! This is going to provide a nice, thick base for the sauce.Add all the spices and garlic and stir. Note-the cayenne pepper is optional, it will add some nice heat, so start with a small pinch. Whisk in the tomato paste until it’s totally combined. Slowly pour in the vegetable broth, continuing to whisk until it’s smooth and incorporated.Let the sauce heat to a simmer on medium-low heat for about 10-12 minutes. You’ll notice the sauce thicken a bit! It will continue to thicken more as it cools.Give it a little taste! Season with a bit more salt if you’d like.
How to Store the Sauce
It keeps in the refrigerator for up to a week (perfect for making ahead of time!), but you can also freeze it! To freeze, place cooled enchilada sauce in a jar or freezer container. Label and date the sauce and freeze for up to six months. Defrost before using. This recipe makes about 2 cups of sauce, so you can double or even triple it and store it away for later. Trust me, you are going to want to always have it in your fridge or freezer.
Enchilada Recipes
You can use this recipe in any dish that calls for enchilada sauce! Here are a couple of my favorites:
Black Bean & Quinoa Enchilada BakeSkillet Vegetarian EnchiladasCorn and Zucchini EnchiladasEnchilada Stuffed MushroomsStacked Sweet Potato & Black Bean EnchiladasBlack Bean & Quinoa Enchilada Zucchini Boats
Photos by Dishing Out Health
Homemade Enchilada Sauce
Nutrition
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