Simple Homemade Enchilada sauce is a perfect time and money saver. You don’t have to make a trip to the store, and it’s a fraction of the cost to make! Plus, it tastes better than the grocery store brands!
I don’t know about you, but my husband and I both love spicy Mexican food. I’m a sucker for chips and salsa, enchiladas, burritos, tacos. It’s all good! But when we get those foods at restaurants, it’s not so healthy for us, or tummy-friendly. That’s why I’ve spent some time creating my recipes at home with the same Mexican flavors but a bit more health-friendly. Also, since COVID-19 happened, going to restaurants has been a little bit more difficult, if not impossible. Luckily I prefer cooking at home anyway!
Ok, I love chili powder! It has to be one of my favorite spices. That’s what makes this sauce so good! However, some brands of chili powder aren’t as good as others. One of my favorite brands to buy is Mccormick’s Organic Chili Powder. It’s easy to get on Amazon, and it’s not too pricey! I linked the product if you’d like to try it in this recipe!
The great thing about making your own sauce is that you can adjust the spices to your taste! If you’re not a spicey person, you can tone down the chili powder or remove the cayenne pepper altogether. It’s easy to change it up, so experiment with it to your liking!
Check out the recipe for my Healthy Vegan Tofu Enchiladas! They’re the perfect way to use this delicious sauce!
Simple Homemade Enchilada Sauce
- Medium sauce-pan
- Measuring spoons
- 2 Tbsp Whole wheat flour
- 2 Tbsp Olive oil
- 3 Tbsp Chili powder
- 2 tsp Ground cumin
- 1 tsp Fine sea salt
- 1 tsp Garlic powder
- 1/8 tsp Cayenne pepper
- 2 Cups Chicken broth or veggie broth
- Combine the olive oil, flour, and spices in a medium sauce-pan with the heat set to medium. Whisk the ingredients together until they are combined well.
- Add the chicken broth to the pan, and whisk until the mixture is smooth.
- Let the sauce simmer until it starts to bubble.
- Turn the heat down to low, and let the sauce thicken for 10 minutes while whisking frequently.
- When the sauce has thickened, remove the pan from the heat and set aside to cool.
- Use the sauce immediately, or store in the fridge for later use.
- Store the Enchilada sauce in a plastic container in the fridge for up to a week.
- Use for Enchiladas, as a taco sauce, in burritos, or over eggs.
- The recipe yields 1 1/2 cups of sauce, which is enough for two enchilada meals.
- You can use Gluten-Free flour in place of whole wheat flour for those with wheat allergies.