We love Mexican style recipes and eat some type of Mexican food (link) at least once a week. Many of those recipes call for enchilada sauce so today I am sharing my recipe for it. Now you can enjoy restaurant quality enchiladas (link) right from home and this enchilada sauce is so much better than store-bought and takes less than 30 minutes to make.
Easy Red Enchilada Sauce
1/2 c. water
1/2 c. chicken stock
1/4 c. olive oil
15 oz. can tomato sauce
2 T. all-purpose flour
1-2 T. chili powder
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
In a medium saucepan, heat up the oil until it is hot and then whisk in the flour. Once it is smooth, whisk in the spices and then 1 cup of water and the chicken stock. Allow the mixture to heat up on medium heat for several minutes. Then stir in the tomato sauce and bring to a boil. Turn the stove to low and allow the sauce to simmer for about 10 minutes. The sauce should now be thick and reduced by about a third. If it is too thick, add in ½ of cup of water at a time.
Remove from heat and allow it to cool a bit then using an immersion blender, blend until nice and smooth. Store in a covered jar in the refrigerator for up to 7 days or put in a freezer safe container and freeze up to 6 months. To thaw, place in the refrigerator until thawed and use it as you normally would.
This enchilada sauce goes perfectly on enchiladas but don’t stop there. Use it in chili, soups, tacomeat, quesadillas, burritos, tostadas or nachos. The ideas are endless.
