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Enchilada Sauce

Homemade 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.
Homemade enchilada sauce

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!  Homemade Enchilada SauceI 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. 

Homemade Enchilada Sauce
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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
Servings: 2 cups
Author: Kathy
Ingredients
  • 2 Tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 Tablespoons corn meal
  • 1/3 cup ground red chile
  • 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 chile. Stir until chile 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. 

Other Great Recipes to Try

Homemade Chicken BrothHomemade Chicken Broth

Shredded Mexican Chicken made in the crock pot.Crock Pot Mexican Shredded Chicken

 

 

 

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4 Comments

  • Reply
    Martha@A Family Feast
    February 14, 2015 at 3:07 pm

    This Enchilada Sauce looks delicious Kathy! I’m very intrigued by the cornmeal you’ve added at the beginning of the recipe – must try this recipe soon!

    • Reply
      Kathy
      February 14, 2015 at 5:14 pm

      Thanks Martha. The cornmeal acts as a thickener and adds flavor too.

  • Reply
    Emma @ Bake Then Eat
    February 16, 2015 at 7:48 pm

    I really like the idea of this, but I would need to replace the chicken stock for vegetable stock as I’m a vegetarian, but I am sure it will still taste fab. I’m also intrigued by the corn meal definitely going to give this a go 😀

    • Reply
      Kathy
      February 17, 2015 at 1:27 am

      Hi Emma,
      You will have no problem substituting the veggie stock for the chicken stock. Let me know how it turns out!

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