Forget the canned stuff! Let me show you how to make homemade enchilada sauce that will knock your socks off and it only takes minutes! Make ahead a batch for quick weeknight meals!
I’ve been testing out this sauce forever, I’ve made some very tasty homemade enchiladas with different versions and cooking methods, but I think I’ve finally found the answer to the nice thick, rich and perfectly easy enchilada sauce that you can make yourself with very little effort. Sure, popping open a can is easy, and a few brands are actually really good. But if you want to take it to the next level, let me show you how to make homemade enchilada sauce in minutes!
How to make homemade enchilada sauce
- Add ingredients to stock pot or dutch oven
- Heat and stir until thickened
- Enjoy
It’s really just that simple – combining l0 ingredients in your favorite pot and letting it simmer until thickened. Cool and store in jars to use this week or add to freezer bags or containers and thaw out anytime to make delicious enchiladas, soups and more. You could make
- Easy chicken enchiladas using leftover or rotisserie chicken
- Chicken enchilada soup
- My favorite: Corn and Black Bean Enchiladas
We did a vote over on Instagram a couple weeks ago about making enchilada sauce and I can’t remember the exact results, but the majority of you there wanted to make it from scratch as long as it was easy! So, I’d love to know what you think! Is it easy enough? Will you try it? I’d love to hear from you!
How to Make Homemade Enchilada Sauce
Ingredients
- 4 cups chicken broth or vegetable broth
- 15 oz can tomato sauce
- 3 tablespoons chili powder
- 2 tablespoons ancho chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 cup cornstarch + water
Instructions
- Whisk together cornstarch with water until smooth
- Add all ingredients to saucepan or dutch oven
- Bring to a simmer and whisk until smooth and thickened (about 10 minutes)
- Allow to cool completely before storing in glass jars or freezer bags
Nutrition
Could I use smoked paprika io the ancho Chili? I think 3 tablespoons of chili powder is already quite spicy for my 3 and 7 year old…
Yes! I would just start with a little and taste test. You can also just cut back the amount of chili powder as well to start with and taste test and add as needed. It’s not super spicy anyway, if you just reduce by 1-2 T I think it will be perfect for you!
I don’t eat Beef but I have had Chicken enchiladas. Would you happen to have a good receipt for Chicken Enchiladas with a White Cheese Sauce? I would be very Happy to Hear from You.
Thank You
I don’t have one currently but that is a great idea!
Is there a substitute for the chili powders for people who do not like spicy?
I’m not sure I know of any red enchilada sauces that don’t use chili powder as a base, but you could certainly adjust the amount to your liking. Or you could try my white enchilada sauce recipe as well.