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.
Let's get cooking!