This post may contain affiliate links, see my Privacy Policy.
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:
Don’t forget to PIN for later! 
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
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
Nutrition
6 Comments
Fred G
November 21, 2018 at 10:17 amInteresting flavors
Kathy
November 22, 2018 at 6:38 amThis sauce can be used in so many different dishes. It adds great flavor.
Emma @ Bake Then Eat
February 16, 2015 at 7:48 pmI 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 😀
Kathy
February 17, 2015 at 1:27 amHi Emma,
You will have no problem substituting the veggie stock for the chicken stock. Let me know how it turns out!
[email protected] Family Feast
February 14, 2015 at 3:07 pmThis 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!
Kathy
February 14, 2015 at 5:14 pmThanks Martha. The cornmeal acts as a thickener and adds flavor too.