Freezer Friendly/ Recipe

Enchilada Sauce

February 13, 2015 (Last Updated: July 9, 2019)

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Homemade Enchilada Sauce is perfect for any Mexican dish.

A spoon covered with a red sauce and a glass jar next to the spoon.

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 stored in a glass jar.

 
 

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

Red sauce in a glass jar with fresh cilantro in the background.

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:

Don’t forget to PIN for later! A glass jar filled with enchilada sauce.

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

Homemade Enchilada Sauce

Homemade Enchilada Sauce

Kathy
Homemade Enchilada Sauce
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Condiment, Sauce
Cuisine Mexican
Servings 2 cups
Calories 84 kcal

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
 

  • In a large pan, heat olive oil over medium heat. Saute garlic for one minute.
  • Add corn meal and heat for another minute.
  • Add ground chili. Stir until chili is fragrant (one to two minutes). Do not over cook or chile will turn bitter tasting.
  • Whisk in broth. Add pepper and oregano. Continue cooking for 5-8 minutes until sauce begins to thicken. 
  • Add butter. Remove from heat. 

Notes

Enchilada sauce can be frozen. 

Nutrition

Serving: 0.25cupCalories: 84kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 3gCholesterol: 11mgSodium: 307mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 130IUVitamin C: 5.6mgCalcium: 8mgIron: 0.3mg
Keyword Enchilada sauce recipe, how to make enchilada sauce, New Mexican red chili sauce
Tried this recipe?Leave a comment and let me know what you think.

 

 

 

 

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6 Comments

  • Reply
    Fred G
    November 21, 2018 at 10:17 am

    5 stars
    Interesting flavors

    • Reply
      Kathy
      November 22, 2018 at 6:38 am

      This sauce can be used in so many different dishes. It adds great flavor.

  • 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!

  • Reply
    [email protected] 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.

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