This easy homemade enchilada sauce recipe is ready in no time – the perfect, healthier alternative for your favorite enchilada recipes! Vegetarian.
It is SO STINKIN’ EASY, and I love it a million times more than using store-bought because (1) It tastes better and (2) there aren’t a million chemicals and preservatives and (3) it makes your kitchen smell like a spicy, chili-filled heaven and (4) IT IS SERIOUSLY SO EASY TO MAKE THIS YOURSELF.
Like, “oh, I want enchiladas but we have no enchilada sauce and I don’t want to go to the store but HEY I could make it myself because I have every single thing I need to make it sitting in my pantry already and it takes all of five minutes to put together” kind of easy.
Even though I’m not the world’s biggest enchilada fan, I could – and, let’s be real, did – eat this enchilada sauce with a spoon.
I also put it in and on just about every meal I could think of because I am completely obsessed with its rich, smokey flavor and can.not.stop.eating.it.
(Also, PS: I based this recipe on easily accessed ingredients and my experience of eating mostly store-bought enchilada sauce – I’m certainly not claiming any kind of cultural authenticity! This is just how I happen to make my enchilada sauce).
I could talk for another twenty paragraphs about how much I love this recipe, or how sunny it is outside today, or how totally easy and tasty homemade enchilada sauce is – but it’s summertime and it’s the weekend and who wants to sit at their computer or stare at their phone any longer than they have to, right?
So, to sum up: Make some of this enchilada sauce this weekend (YUM).Print
Homemade Enchilada Sauce
An easy homemade enchilada sauce.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: Makes 2 cups
- 2 Tbsp. unsalted butter
- 2 Tbsp. flour
- 2 Tbsp. ancho chili powder
- 1 Tbsp. chipotle chili powder
- 2.5 cups vegetable stock
- 6 oz. tomato paste
- 1 tsp. oregano
- 1 tsp. cumin
- salt and pepper to taste
- Melt butter in a medium saucepan over medium heat.
- Whisk flour into melted butter to form a roux. Let cook for 1 minute.
- Whisk chili powder into roux.
- Slowly add stock to saucepan, whisking constantly to work out any lumps.
- Bring sauce to a simmer, then whisk in tomato paste, oregano, cumin, salt, and pepper. Whisk until you have a smooth sauce, and let sauce simmer for 10-15 minutes until it’s thickened to your desired consistency.
- Serve immediately or cool and store in the fridge for up to a week.
You can substitute any kind of chili powder you have on hand – I didn’t have plain ol’ chili powder, so I used a combination of ancho and chipotle chili powders (and I actually kind of loved it).
Feel free to increase or decrease the amount of chili powder in this recipe based on your personal taste and spice preferences.
Use chicken stock in place of the vegetable stock if you like.