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Homemade enchilada sauce has a rich chile flavor and comes together with just a handful of ingredients. Make a batch to use right away or freeze it for an easy meal later.
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Easy Homemade Enchilada Sauce
I used to rely on canned enchilada sauce because it was convenient and always waiting in the pantry. But when compared side by side, the flavor of homemade sauce wins every time.
This sauce takes about 25 minutes to make with ground red chile powder, garlic, broth, and a small amount of cornmeal for thickening. Butter stirred in at the end gives the sauce a smooth finish.
I often double the recipe, use what I need for dinner, and freeze the rest. Then I have homemade enchilada sauce ready for a quick weeknight meal.
Can this sauce be vegetarian?
I used chicken broth in this sauce, but you can easily make it vegetarian by using a vegetable broth.
Recipes Using Enchilada Sauce:
- Enchilada Soup
- Quinoa Enchilada Bake
- Spaghetti Squash Boats
- Enchilada Casserole
- Ground Turkey Enchiladas
- Shredded Beef Enchiladas
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 cornmeal
- ⅓ cup ground red chili powder
- 2 ½ cups chicken or vegetable broth
- ¼ teaspoon black pepper
- ⅕ teaspoon dried oregano
- 3 Tablespoons butter
Instructions
- In a large pan, heat olive oil over medium heat. Saute garlic for one minute.2 Tablespoons olive oil, 4 cloves garlic, minced
- Add cornmeal and heat for another minute.2 Tablespoons cornmeal
- Add ground chili. Stir until chili is fragrant (one to two minutes). Do not overcook or chili will turn bitter tasting.⅓ cup ground red chili powder
- Whisk in broth. Add pepper and oregano. Continue cooking for 5-8 minutes until sauce begins to thicken.2 ½ cups chicken or vegetable broth, ¼ teaspoon black pepper, ⅕ teaspoon dried oregano
- Add butter. Remove from heat.3 Tablespoons butter
Notes
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Fred G says
Interesting flavors
Kathy says
This sauce can be used in so many different dishes. It adds great flavor.
Emma @ Bake Then Eat says
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 😀
Kathy says
Hi Emma,
You will have no problem substituting the veggie stock for the chicken stock. Let me know how it turns out!
Martha@A Family Feast says
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!
Kathy says
Thanks Martha. The cornmeal acts as a thickener and adds flavor too.