We won’t lie… sometimes making something homemade when you can get a decent quality twin-in-a-can seems like a waste of time.
But over the years, we've discovered that about 95% of the time, the homemade is way better. Like, SO MUCH BETTER. Plus you don't have to worry about those pesky additives.
This was the case when it came to enchilada sauce.
The truth is, I don't recall where or when I got this recipe together, but it's written down in the family cookbook, and is used OFTEN. For good reason.
The best thing about it? You can double the recipe and freeze the remainder in small containers for later use. Plus, it's concentrated so this one batch goes a long way once thinned with a bit of chicken stock to your preference.
Not only can this sauce be used for its namesake, enchiladas, but it's also great for flavor in taco or enchilada soups as well.
Don't forget to read the recipe notes section for some tips when making the sauce.
We hope your family loves this recipe as much as we do!
Ingredients
1/2 cup oil (we prefer avocado or peanut oil)
4 Tablespoons all purpose flour
1/3 - 1/2 cup chili powder
2 - 8oz. cans tomato sauce
1 1/2 cups water
1 1/2 cups chicken stock
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
¼ tsp salt plus more to taste
Directions
In a medium saucepan, heat oil over medium high heat until glistening.
Add flour and chili powder, whisking to combine. Reduce heat to medium.
Whisk constantly for 2 minutes, then whisk in the tomato sauce, water, stock, cumin, garlic powder, onion powder and salt.
Simmer at medium heat for 10 minutes or until slightly thickened.
Taste and add more salt if needed. Label and freeze in 1 or 2 cup containers for up to 3 months. BE SURE TO READ RECIPE NOTES BELOW FOR MAKING AND USING THE SAUCE!
Recipe Note
There is a range for the amount of chili powder to use in this recipe. This is because the amount of chili flavor intensity you want can depend on your own taste. Add any amount between 1/3 - 1/2 cup to suit your preference.
The finished sauce is somewhat concentrated, which means one batch can go a long way! When using the sauce for making enchiladas, we recommend thinning with 1/2 - 1 cup water or chicken stock for every 2 cups of sauce, based on your preference.
