Easy Homemade Enchilada Sauce – Better Than Store-Bought!
There is nothing quite like a homemade enchilada sauce to take your Mexican-inspired dishes to the next level. Store bought sauces are convenient, but making them from scratch brings out bold, rich flavors that make all the difference. With a few tweaks you can even change the flavor profile completely! This recipe is simple and made with pantry staples and comes together in just minutes!
Why Make Homemade Enchilada Sauce?
Many store-bought sauces contain preservatives, added sugars, and unnecessary fillers. When you make your own, you control the ingredients and the heat level, ensuring a perfect balance of flavor for your enchiladas, casseroles, or even as a dip!
Making your own enchilada sauce is an economical choice. All of these ingredients are probably in your pantry right now, making the sauce pennies on the dollar compared to store-bought sauces. The ease of changing up the flavor profile with small tweaks also extends your flavor possibilities making it easy to tailor to you and your family’s taste.
Ingredients
Tomato
Tomato is the base of this whole recipe, it is the backbone of flavor! Tomato is going to give this recipe flavor and the acid needed to make your taste buds tingle. The brightness that tomato brings also helps to mellow out the chili and cumin added to this recipe.
Tomato Paste
Tomato paste is a more concentrated form of tomato that is really going to help the depth of flavor you can get with this recipe. The natural sweetness from the tomato paste will also help round out the flavors in the sauce.
Onion
Onion adds a savory base that enhances the depth of flavor that balances the heat and the acidity of the other ingredients. It also boosts the aroma and complexity of the sauce, keeping the sauce from tasting flat.
Garlic
Garlic has a deep, savory flavor that complements the smoky, spicy, and tangy elements of the sauce. It also enhances the sauce’s fragrance, making it more appetizing.
Cumin
Cumin is essential in this recipe because it adds warmth and earthiness to the sauce. It helps to balance out the heat and acidity from the chili powder and tomato.
Italian Seasoning
It seems odd to use an Italian seasoning in a Mexican recipe, but Italian and Mexican spices are often the similar and have the same ingredients. Italian seasoning is an easy way to have all the spices in one easy measurement. You can also use oregano in place of the Italian seasoning.
Chili Powder
The signature spice and heat of the sauce comes from Chili powder and can be adjusted based on you and your family’s preference. Chili powder adds a deep red color and contributes to the smoky and earthy flavors of the sauce. It also enhances the authentic Mexican flavor of the sauce.
Flavor Variations
By treating the ingredients in different ways you can create different flavor profiles. If you want an easy weeknight meal, just throw everything in the blender and blend away!
However, if you have extra time, throwing the onion on the grill will increase the smokiness of the sauce or using fresh tomatoes will brighten the flavors of the sauce significantly. You can also sauté the onion and garlic on the stove before blending to mellow out those flavors as well. Blooming the spices in the oil before cooking will also help to bring out those extra deep flavors as well.
Step by Step instructions
Step 1 Blend
Place tomatoes, peeled onion, garlic, and seasonings into a blender. Blend until smooth.
Step 2
Make a roux by heating the oil over medium heat. Stir in flour and cook about 1 minute, whisking constantly.
Step 3
Gradually add in the sauce to the roux and stir continually.
Step 4
Reduce the heat and simmer for 10-15 minutes or until it thickens to your desired consistency.
Serving Suggestions
This enchilada sauce is incredibly versatile! Use it in classic enchiladas, drizzle it over burritos, mix it into shredded chicken or beef, or even use it as a flavorful base for soups and dips.
Can I make this sauce ahead of time?
Absolutely! The enchilada sauce is perfect for making ahead or even batch cooking. You can store it in an airtight container for up to a week in the refrigerator, this allows the flavors to deepen over time. If you want to store it longer, freeze it for up to three months.
When you are ready to use it simply reheat the sauce on the stove top over low heat, stirring occasionally. Making this sauce ahead of time if a great way to have a quick and flavorful option ready for busy weeknights!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to a week. You can also freeze the sauce for up to three months. Just thaw and reheat when needed.
Making your own enchilada sauce at home is simple, rewarding, and so much more flavorful than store-bought versions. With just a few pantry staples, you can create a rich, smoky, and perfectly spiced sauce that elevates any dish.
Red Enchilada Sauce
This homemade enchilada sauce is rich, smoky, and full of bold flavors! Made with simple pantry staples, it’s easy to whip up in minutes and tastes so much better than store-bought. Perfect for enchiladas, burritos, soups, and more!
Ingredients
- 2 Cans Diced or Crushed Tomato
- 1 Tablespoon Tomato Paste
- 1 Onion
- 6 Cloves of Garlic
- 1 Tablespoon Cumin
- 1 Tablespoon Italian Seasoning (or Oregano)
- 1/2 Tablespoon Chili Powder (or more depending on taste)
Instructions
- Place tomatoes, peeled onion, garlic, and seasonings into a blender. Blend until smooth.
- Make a roux by heating the oil over medium heat. Stir in flour and cook about 1 minute, whisking constantly.
- Gradually add in the sauce to the roux and stir continually.
- Reduce the heat and simmer for 10-15 minutes or until it thickens to your desired consistency.
Notes
If the sauce is too thick for your liking, add in chicken broth until you reach
your desired consistency.
