Enchilada Sauce

This homemade Enchilada Sauce is exactly what you need. Making your own sauce at home is easier than you might think, and it allows you to control the flavors and ingredients, ensuring a delicious result every time. Whether you’re preparing enchiladas, tacos, or even a hearty dip, this sauce will take your dish to the next level.

When I first started experimenting with homemade sauces, I was surprised by how simple it is to make something so flavorful. This Enchilada Sauce uses just a few basic pantry staples, and the entire process takes less than 20 minutes. Let me walk you through how I create this rich, spicy, and aromatic sauce step by step.

Why You’ll Love This Enchilada Sauce

This Enchilada Sauce is no exception it’s made with wholesome, easy-to-find items like chili powder, cumin, and fresh spices. Plus, it’s completely customizable! If you prefer milder heat, simply adjust the amount of chili powder. Want more depth? Add a pinch of smoked paprika. The possibilities are endless, and once you taste the difference, you’ll never go back to store-bought versions again.

Another reason to love this recipe is its versatility. It works perfectly in classic dishes like chicken or beef enchiladas, but don’t be afraid to get creative. Use it as a base for soups, stews, or even as a marinade for meats. Trust me, having a batch of homemade Enchilada Sauce on hand makes meal prep a breeze.

Ingredients

Here’s everything you’ll need to make this amazing sauce:

• 2 tablespoons avocado oil or olive oil: This gives the sauce a smooth texture and helps toast the flour for added richness.
• 2 tablespoons all-purpose flour: Essential for thickening the sauce without needing cornstarch or other additives.
• 1/4 cup chili powder: Choose a high-quality chili powder for the best flavor. You can tweak the quantity based on your spice preference [[7]].
• 1/2 teaspoon garlic powder: Adds a subtle garlicky aroma that enhances the overall profile.
• 1/2 teaspoon ground cumin: Brings warmth and earthiness to balance out the spiciness.
• 1/4 teaspoon dried oregano: A hint of herbaceousness ties everything together beautifully.
• 2 cups chicken or vegetable stock: Opt for low-sodium stock if possible, so you can adjust the saltiness yourself.
• Fine sea salt, to taste: Seasoning is key, especially since the saltiness can vary depending on the brand of stock you choose.

These ingredients come together quickly, creating a sauce that’s packed with flavor and perfect for any Mexican-inspired dish.

How To Make Enchilada Sauce

Step 1: Cook the Roux and Spices

Start by heating 2 tablespoons of avocado oil or olive oil in a small saucepan over medium-high heat. Once the oil is hot, add the 2 tablespoons of all-purpose flour. Stir continuously for about 1 minute to form a roux. This step creates a foundation for the sauce and prevents it from being too thin later on. Next, sprinkle in the chili powder, garlic powder, ground cumin, and dried oregano. Keep whisking for another minute to toast the spices and release their fragrant oils.

This part is where the magic begins you’ll notice the kitchen filling up with the warm, inviting scent of chili and herbs [[2]]. Whisking constantly ensures the spices don’t burn, which could ruin the flavor of your sauce.

Step 2: Simmer the Sauce

Now comes the fun part! Gradually pour in the 2 cups of chicken or vegetable stock, still whisking continuously to avoid lumps. As the liquid combines with the roux and spices, the mixture will start to come together smoothly. Bring the sauce to a simmer, then lower the heat to medium-low. Allow it to cook uncovered for around 10–15 minutes, letting it thicken slightly while maintaining a gentle bubble.

Don’t rush this step; simmering develops the flavors and gives the sauce its signature velvety texture. While it simmers, feel free to stir occasionally to ensure nothing sticks to the bottom of the pan.

Step 3: Season to Perfection

Once the sauce has reached your desired consistency, give it a taste test. Adjust the seasoning by adding fine sea salt according to your preference. Typically, I find that 1/2 teaspoon of fine sea salt does the trick, but keep in mind that the saltiness may depend on the type of stock you use. Remember, you can always add more later, so start with a small amount and build from there.

Step 4: Serve and Enjoy

Your homemade Enchilada Sauce is now ready to shine! Pour it generously over enchiladas, tamales, or nachos, or store it in an airtight container in the fridge for up to a week. It also freezes well, so consider doubling the batch to save time later. There’s nothing quite like serving a dish drizzled with this homemade sauce it truly elevates the dining experience.

Expert Tips and Tricks

Over the years, I’ve picked up a few tricks to make this Enchilada Sauce even better. Here’s what I recommend:

• Use Fresh Spices: For the most vibrant flavors, try using freshly ground spices whenever possible. They make a noticeable difference!
• Adjust Heat Level: Not everyone loves spicy food, so feel free to reduce the chili powder if needed. Alternatively, add a dash of cayenne pepper for extra kick.
• Whisk Carefully: To prevent lumps, whisk the stock into the roux slowly and steadily. Patience pays off here!

Recipe Variations & Possible Substitutions

While this recipe is fantastic as-is, there are plenty of ways to personalize it. For instance:

• Swap out the chili powder for a blend of mild and hot powders to achieve a balanced heat level.
• Substitute the dried oregano with fresh leaves for a brighter, fresher taste.
• Experiment with different types of stock beef stock adds a deeper richness, while mushroom stock brings a unique umami note.

Serving Suggestions

This Enchilada Sauce pairs beautifully with a wide range of dishes. Here are some ideas to inspire you:

• Drizzle it over shredded chicken or pulled pork for quick enchiladas.
• Spread it between layers of tortillas and cheese for a gooey, cheesy bake.
• Dip tortilla chips into it for a savory snack.

No matter how you use it, this sauce guarantees a burst of flavor that will leave your family and friends asking for seconds.

Storage and Reheating Tips

After making this Enchilada Sauce, you’ll want to store it properly to preserve its quality. Refrigerate it in an airtight container for up to a week, or freeze portions for longer storage. When reheating, gently warm the sauce in a saucepan over low heat, stirring occasionally to prevent sticking. Adding a splash of water or additional stock can help thin it out if it thickens during storage.

FAQs About Enchilada Sauce

Here are answers to common questions I often hear about this Enchilada Sauce:

• Can I make this sauce ahead of time? Absolutely! In fact, the flavors deepen when the sauce sits overnight in the fridge.
• What if my sauce turns out too thick? Simply thin it with a little bit of stock or water until it reaches your preferred consistency.
• Is this sauce gluten-free? Yes, as long as you use certified gluten-free flour, this sauce is safe for those avoiding gluten.

Conclusion

Making your own Enchilada Sauce is one of those kitchen tasks that feels rewarding yet effortless. With just a handful of ingredients and minimal effort, you’ll have a sauce that tastes far superior to anything you’d buy at the store.

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