Easy Enchilada Sauce
Easy Enchilada Sauce is a simple and quick recipe that uses everyday items you probably already have on hand and will give you the taste of red chili sauce in just ten minutes! The whole family loves the chicken enchiladas I make with this ideal sauce!
Easy Enchilada Sauce
Ingredients
- 3 Tbsp Vegetable oil
- 2 Tbsp All-purpose flour
- 1 Tbsp Chili powder
- 1 Can (15 Ounces) Tomato sauce
- 1½ Cups Chicken broth, or vegetable broth
- ½ Tsp Kosher salt
- ½ Tsp Freshly ground black pepper
- ½ Tsp Garlic powder
- ¼ Tsp Cumin
- ¼ Tsp Dried oregano
Instructions
- In a medium saucepan over medium heat, add oil, flour, and chili powder. Mix with a whisk and heat for approximately one minute, or until aromatic.
- Stir in the oregano, cumin, garlic powder, salt, pepper, tomato sauce, and chicken broth. Mix by whisking. Simmer for 6 to 8 minutes, whisking occasionally, until thickened.
Simple Enchilada Dressing
No, this isn’t real enchilada sauce, but it tastes good enough to serve without feeling guilty about it! Additionally, it’s far superior to purchasing the sauce in a can. The good thing about this dish is that finding the ingredients doesn’t require much searching.
There are no entirely dried chili peppers that must be toasted, which could burn and result in a bitter sauce, unlike real enchilada sauce. The recipe calls for readily available spices and ingredients.
Ingredients for Sauce
Flour: All-purpose flour is used to thicken the sauce.
Tomato Sauce: Unseasoned tomatoes are boiled into a puree. It is not the same as tomato paste, which is essentially reduced tomato sauce with a thicker consistency. Avoid using tomato paste in place of tomato sauce.
Chicken Broth: You can use vegetable broth in its place if you don’t have any chicken broth.
Spices & Seasonings: You’ll need dried oregano, cumin, chili powder, garlic powder, salt, and pepper.
Easy Enchilada Sauce Recipe
Even though this isn’t real enchilada sauce, it’s still worth making for more reasons than simply because it’s simple. First, prepare the sauce by whisking the oil, flour, and chili powder in a medium pot. Cook until aromatic, about 1 minute, over medium heat.
After that, add the chicken stock, tomato sauce, oregano, cumin, garlic powder, salt, and pepper. Whisk them together to combine the ingredients. Lastly, simmer the mixture until it thickens, which takes six to eight minutes.
How Enchilada Sauce Should Be Stored
After making this sauce, it’s simple to freeze or keep it in the fridge. For up to five days, keep the sauce refrigerated in an airtight container. Simply thin the sauce with water or chicken stock if it becomes too thick while being kept. You can freeze enchilada sauce for up to three months.