Name: Homemade Enchilada Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 3 TBSP canola oil; 1 TBSP flour; 2 TBSP chili powder; 1 tsp garlic powder; 1 tsp ground cumin; 2 1/2 cups low sodium chicken broth; 8 oz tomato paste; 1 tsp dried oregano; salt, to taste preference

Homemade Enchilada Sauce: Skip the can..make your own easy homemade enchilada sauce.

Every time a simple,easy, recipe shows up in front of me..I feel a bit silly.

Do you know how many cans of enchilada sauce have been purchased in my cooking life? Many. Too many to count. All types of brands, flavors. Some were too hot, too bland or just plain yuck.

Then, it’s that duh! moment..make your own! So, that’s what I starting doing. 👍

The great thing about this recipe is that you can spice it up, add to it and make it your own. It is a great, simple, sauce that you will quickly use in place of canned.

Edited to add 6/14/13- I did freeze a portion of this sauce for approx 2-3 weeks. When I was ready, it was simply defrosted and reheated. Worked great.

Yield: Approx 3 cups

Homemade Enchilada Sauce

Skip the can..make your own easy homemade enchilada sauce.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

3 TBSP canola oil
1 TBSP flour
2 TBSP chili powder
1 tsp garlic powder
1 tsp ground cumin
2 1/2 cups low sodium chicken broth
8 oz tomato paste
1 tsp dried oregano
salt, to taste preference

Instructions

In a saucepan, add oil, then, flour. Whisk until well incorporated and light brown. About 2 minutes.
Whisk in chili powder, garlic powder and cumin.
Add in chicken broth, tomato paste and oregano. Add salt if desired.
Increase heat and let sauce come to a simmer. Cook for about 10 minutes until thickened and smooth.
Keep leftovers in a covered container in refrigerator.

Notes

Adapted From Katie Workman

Nutrition Information:

Yield:

3 cups

Serving Size:

1 cup
Amount Per Serving: Calories: 250Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 453mgCarbohydrates: 23gFiber: 5gSugar: 10gProtein: 9g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

erin

Monday 6th of March 2017

Hi Carrie! So glad you liked it! I currently have some in my freezer..it seems to be holding up ok. Once I use it, I will post an update..probably within a week. Thanks for dropping by!

Have you ever frozen this before?? I was just wondering if you could. I made it tonight and I loved it!! It was so easy and I loved the taste and color. I am sure it is so much better than the canned, packaged kind. Thanks for sharing!!

Jamie @ Love Bakes Good Cakes

Sunday 14th of April 2013

Homemade enchilada sauce tastes so much better, doesn't it? I love it :) Thanks so much for linking up to All My Bloggy Friends!

Monday 15th of April 2013

It really does..I love it :) Thanks for hosting Jamie. Have a good week!

Deb@CookingOnTheFrontBurner

Thursday 11th of April 2013

Wow - nice... I will have to give this a try. We like Mexican food!

Thank you Deb..enjoy!

Andrea Reed

We love enchiladas but just like you, I had never found a canned sauce that I liked very much. I am very excited to try your recipe, I know it will be AMAZING! Thanks for sharing!!!

Thanks Andrea! Hope you enjoy it..it's so much better than canned!

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