In just minutes and simple ingredients you can kick up your enchiladas by making your very own enchilada sauce from scratch!
Who else loves all things enchiladas? Basically you're taking an almost perfect food, the burrito, and smothering it with a delicious sauce, cheese, and baking it. How can you go wrong? That's why we make our own Enchilada Sauce From Scratch! Not only is it easy to make but I bet your also already have everything you need!
Ingredients Needed
I bet you already have most of this already in your pantry!
- Vegetable Stock - Have you made your own yet? Or you could use some of your own homemade chicken stock.
- Tomato Paste - This is one of the few things that we don't like to make from scratch. We have in the past and honestly, it's one of the very few times you'll hear me say, it wasn't worth making it from scratch.
- Olive Oil - Or you could use a vegetable or other neutral flavored oil like canola.
- Flour - We use all purpose, but you could also use a gluten free flour.
- Spices - Chili powder, cumin, garlic powder, oregano, salt, pepper, and just a pinch of cinnamon.
- Apple Cider Vinegar - For a touch of tang.
Easy to Make
One of my favorite things about this Enchilada Sauce is how incredibly easy it is to make.
Prep! This sauce comes together so quickly, too so it's best to prep everything in advance by mixing the spices and gathering the stock, paste, and vinegar.
Add oil gradually. Because the oil can burn quickly, heat the oil.
Have the paste ready! Once you add the spices to the hot oil, they can burn quickly so make sure you have that paste measured out and ready to add it quickly.
Slowly add the stock. While whisking, then add the stock slowly. If you don't have vegetable and don't mind it not being vegan or vegetarian, chicken stock works great, too!
Fresh sauce in just 10 minutes! And it freezes wonderfully!
What to Use with:
Crock Pot Chicken Enchilada Tacos
Or your favorite tacos with Homemade Flour Tortillas or Corn Tortillas From Scratch!
While you're at it, don't forget the Fresh Easy Pico de Gallo and Fresh Spinach Guacamole!
No matter what you make it with, you have to serve it with our Mexican Street Corn Salad!
FAQs
You can store this in the fridge for up to 5 days and it freezes great for up to 3 months.
I wouldn't recommend it because this is a very low acid sauce.
Of course! Less chili? No problem. More cumin? Awesome. Adjust it to your own taste!
Definitely. Just substitute in a gluten free flour.
Making this sauce for your favorite enchiladas? I'd love to hear how they turned out. Share them with me on Instagram or Facebook and follow me on Pinterest!
Enchilada Sauce From Scratch
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons flour all purpose or whatever you have
- 1 tablespoon ground chili powder
- 2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt to taste
- 2 tablespoons tomato paste make your own! http://www.servedfromscratch.com/tomato-paste-scratched-it/
- 2 cups vegetable stock (or chicken stock) make your own! http://www.servedfromscratch.com/vegetable-stock-from-scratch/
- 1 teaspoon apple cider vinegar
Instructions
- Mix the dry ingredients all together in a small bowl: flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon. Prep the tomato paste and vegetable stock by opening them and having them ready to go.
- In a medium sauce pan, heat the olive oil on medium. It'll be ready when if you sprinkle a tiny bit of flour in it and it sizzles. Once it's ready, add the dry ingredient mixture and whisk constantly for 1 minute, be careful it doesn't burn. Slowly add the vegetable stock, whisking and add tomato paste and continue whisking until lumps are whisked out.
- Bring heat to medium high to bring to a simmer, once simmering, lower the heat so that it's gentle simmer and cook for 5-7 minutes, whisking often. This will thicken the sauce.
- Remove from heat and whisk in the vinegar and pepper and salt to taste. As it cools it will continue to thicken.
- Slather it on your favorite enchiladas, or let cool and store in fridge or freezer.
Notes
Nutrition
Adapted from Cookie and Kate.
