Enchilada Sauce

Homemade Enchilada Sauce is perfect for any Mexican dish.

In my quest for lessening processed food, I’ve sought out an enchilada sauce recipe.  I’ve made enchilada sauce in the past, but I kept reverting back to the canned stuff.  The cans are easy.  They last just about forever in my pantry and are there when I want to quickly throw together enchiladas.

 In a taste test, homemade wins every time.  I just needed to figure out a way to work it into my busy schedule.

This weekend I made enchilada sauce.  It only took 20 minutes.  Not bad, but not totally feasible for a weeknight either.  It is perfect for the weekend. I doubled the recipe for the sauce and used part for dinner and froze the rest.  I can easily pull it out on a weekday and use it for dinner.  A perfect solution!  

What ingredients are needed to make homemade enchilada sauce?

• Olive oil
• Garlic
• Corn meal
• Ground red chili powder
• Chicken or vegetable stock
• Pepper
• Dried oregano
• Butter

Can this sauce be vegetarian?

I used chicken broth in this sauce, but you can easily make it vegetarian by using a vegetable broth.

Now that I’ve got a perfect sauce, I plan on making it and freezing it often. 

Recipes Using Enchilada Sauce:

• Enchilada Soup
• Quinoa Enchilada Bake
• Spaghetti Squash Boats

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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

5 from 1 vote

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Homemade Enchilada Sauce

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Homemade Enchilada Sauce

Course: Condiment, Sauce

Cuisine: Mexican

Keyword: Enchilada sauce recipe, how to make enchilada sauce, New Mexican red chili sauce

Servings: 2 cups

Calories: 84 kcal

Author: Kathy

Ingredients

• 2 Tablespoons olive oil
• 4 cloves garlic, minced
• 2 Tablespoons corn meal
• 1/3 cup ground red chili powder
• 2 1/2 cups chicken or vegetable broth
• 1/4 teaspoon black pepper
• 1/8 teaspoon dried oregano
• 3 Tablespoons butter

Instructions

1. In a large pan, heat olive oil over medium heat. Saute garlic for one minute.

2. Add corn meal and heat for another minute.

3. Add ground chili. Stir until chili is fragrant (one to two minutes). Do not over cook or chile will turn bitter tasting.

4. Whisk in broth. Add pepper and oregano. Continue cooking for 5-8 minutes until sauce begins to thicken. 

5. Add butter. Remove from heat. 

Recipe Notes

Enchilada sauce can be frozen. 

Nutrition Facts

Homemade Enchilada Sauce

Amount Per Serving (0.25 cup)

Calories 84 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 3g 15%

Cholesterol 11mg 4%

Sodium 307mg 13%

Potassium 73mg 2%

Total Carbohydrates 3g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 1g 2%

Vitamin A 2.6%

Vitamin C 6.8%

Calcium 0.8%

Iron 1.4%

* Percent Daily Values are based on a 2000 calorie diet.