Enchilada Sauce is that magic potion we all desperately need to perfect our favorite Mexican dishes. It’s a savory, slightly spicy, and rich sauce that transforms a simple tortilla roll into a culinary delight. Ideal for dinners, weekend brunches, or any Mexican-themed fiesta, this sauce is the backbone of some amazing dishes, like the classic enchiladas, of course. I promise you, folks, once you try this homemade Enchilada Sauce recipe, you’re gonna fall head over heels in love with its authentic flavors, forgetting about the lifeless, canned versions forever!
Let’s talk time investment – homemade might sound daunting, but trust me, it’s easier than you think.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: Four
- Yield: Two cups
So let’s hop right in-gather your apron, dust off that skillet, and let’s brew some magic in our kitchen!
Ingredients & Equipment You’ll Need
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon flour
- 1/4 cup chili powder
- 1 cup tomato sauce
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
You’ll also need a medium-sized saucepan and a whisk.
The chili powder and the cumin bring a beautiful earthy heat, while the garlic and onion powder deliver that familiar comfort. If you want a vegetarian version of Enchilada Sauce, just replace the chicken broth with vegetable broth.
How To Make Enchilada Sauce
- Firstly, heat your oil and flour in a saucepan over medium heat.
- Add in the spices and stir well for a minute or two. Keep in mind, this step is crucial, as cooking the spices here deepens the flavors.
- Next, add your tomato sauce and broth bit by bit, whisking continuously to smoothen your sauce.
- Let the sauce simmer and reduce for 15 minutes until deliciously thick. Enjoy!
Tips For The Best Results
- Adjust the chili according to your heat preference.
- Use homemade broth if possible for better flavor.
Storage Tips
- You can store the leftover sauce in an airtight container in the fridge for up to 2 weeks, or freeze it up to 3 months.
Frequently Asked Questions
Q: Can I use different types of chili powder?
A: Absolutely, feel free to experiment and use a blend of different types of chili powders.
Q: Can this sauce be made vegan?
A: Yes, simply replace the chicken broth with vegetable broth or water.
Q: Can I store this sauce?
A: Of course, you can store it in the refrigerator for up to two weeks, or freeze to extend the shelf life.
Q: Is it spicy?
A: The spice level is moderate but adjustable according to your preference.
Q: Can I add other spices?
A: Yes, feel free to add any spices you like but bear in mind the original flavor profile.
Nutritional Facts of Enchilada Sauce
Per serving: Calories: 112, Total Fat: 9g, Sodium: 210mg, Total Carbohydrate: 10g, Protein: 3g.
In conclusion, homemade Enchilada Sauce is a rich, savory, slightly spicy sauce that has depth and plenty of characters. It’s a perfect accompaniment for enchiladas or any other Mexican dishes. Adding a pat of butter while serving your enchiladas gives them an extra layer of richness. So why wait? Let’s dive right into our flavorful, aromatic journey. Happy cooking, my foodie fam!
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