Homemade Enchilada Sauce

Once you try this Homemade Enchilada Sauce recipe you’ll never buy the canned version again!

Homemade Enchilada Sauce Recipe!

I use this enchilada sauce all the time… it’s ridiculously good, guys!

I’ll make a double, sometimes triple batch of this sauce and store it in jars in my fridge just so it’s ready to go whenever I need enchilada sauce. In the summer months when I have loads of tomatoes I even make enchilada sauce from the fresh tomatoes.

You know how the canned versions of enchilada sauce has that tin-flavor to it? They also tend to be super runny. I love this sauce because you can make it a little thicker so it really sticks to the enchiladas. But if you prefer it to be thinner you can add a little more chicken broth. Adjust the spices to your flavor preference, but I think the combination of what I have down there in the recipe is a real winner.

Homemade Enchilada Sauce Recipe!

You can use it in my cheesy Chicken Enchilada Soup, there’s also my Chicken Tamale Casserole, oh and don’t forget about this classic Chicken Enchilada Casserole.

The possibilities are endless with this homemade version!

Homemade Enchilada Sauce Recipe!

I’m sharing a delicious new enchilada recipe later this week, so be sure to pop on back to grab it!

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Homemade Enchilada Sauce

Once you try this Homemade Enchilada Sauce you’ll never buy the canned version again!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Cuisine: Mexican

Ingredients

  • 1 (14.5oz) can diced fire roasted tomatoes
  • 1/4 cup vegetable or cannola oil
  • 2 tbsp flour
  • 2 tbsp chili powder
  • 1 1/4 cup chicken broth or vegetable broth
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt

Instructions

  1. Place the diced tomatoes in a blender or food processor and blend until smooth then set aside.
  2. Heat the oil in a large sauce pan over medium heat. Gradually add the flour and chili powder while whisking until the mixture is smooth and no lumps are present.
  3. Continue to whisk while you pour in the blended tomatoes and chicken broth. Add the remaining spices and once the mixture begins to bubble slightly turn the heat to low and let simmer for 5 to 10 minutes, whisking occasionally, until the flavors have blended.
  4. Use sauce in a recipe, or store in an air tight container in the fridge for later use. Enjoy!

Notes

recipe adapted from Recipe Girl

Nutrition

  • Serving Size: 3

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
12 Responses
  1. Debbie

    I have never bought canned enchilada sauce. I cut out a recipe from a magazine a long time ago for chicken enchiladas and ithere was a recipe to make it. I will have to try yours.

    1. I’ve made this with fresh tomatoes from the garden too. You’ll have to boil the tomatoes, peel them, then remove the seeds. Then purée your tomatoes before adding to the sauce…OR you can use some canned tomato sauce. Both are great, one easier than the other.

  2. Michele Conley

    I learned how to make Enchilada sauce from a local Mexican restaurant. 1 of the cooks took ne in the kitchen and showed me. I use California chilies. Powder is just as good as dried ones. If you use dried chilies, make sure to pull out all the seeds. I also use the broth from the ground beef to flavor it. You should use beef broth instead of chicken.
    Make your rue, add everything in the blender. Wayla, you have a great sauce. I’ll make extra, add chili beans Pkg, and make semi homemade chili. It freezes well to.
    Thanks for reading 😀

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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