I've always been a fan of Mexican food and when I tried enchiladas for the first time in an authentic restaurant I was blown away by how amazing everything tasted! Ever since then I've been making my own big batches of enchiladas at home with my own homemade enchilada sauce.
Homemade enchilada sauce is the best and gives you the ability to adjust the seasonings to your taste. You can whip this sauce up in about 20 minutes and it uses very simple ingredients!
This recipe creates about 5 cups of enchilada sauce so you can store some away in the freezer for the next time you need it. I like to put 1 cup portions in freezer bags (flattened out) and stack them in the freezer for when I need them. The 1 cup portion is just enough if I'm making 3-4 enchiladas.
If you're a fan of extreme spicyness you can add more chili powder than what is called for in the recipe. I usually put in a little more than what's in the recipe below so the measurements are just guidelines.
The sauce tastes excellent on top of the classic enchilada but you could also incorporate the sauce into any other Mexican influenced dish as well.
This week I'm also planning on posting my recipe for making Slow cooked Beef Enchiladas so please stay tuned! 🙂
- 3 tbsp vegetable oil
- 1 tbsp flour
- 2 tbsp + 1 tsp chili powder (add more or less of this depending on how hot you like it)
- 2 3/4 cups chicken or vegetable stock
- 3 (10.5 oz) cans tomato paste
- 2 tsp dried oregano
- 2 tsp cumin
- 1/2 tsp salt
- Heat oil in medium sized pot.
- Stir in flour and stir with a whisk until smooth – about 1 min.
- Add spices and cook for about 30 seconds.
- Add remaining ingredients and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- The sauce will thicken and you can adjust the seasonings more to your taste if needed.
I like to store this in the freezer in 1 cup portions for when I need it. 🙂