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! 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.
Homemade Enchilada Sauce
- 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
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 chile. Stir until chile 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.
Enchilada sauce can be frozen.
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