I had hoped to be ahead of the game and get some south of the border recipes on the blog before Cinco de Mayo, but unfortunately life got in the way. But hey, Mexican food is good any time, right? So I’m celebrating Seis de Mayo with this delicious enchilada sauce.You won’t believe how easy this versatile sauce is.
I know that tacos are the big thing these days and all my favorite Mexican restaurants feature them, but for some reason enchiladas always call my name. Give me some smoked chicken and onions, wrapped in corn tortillas, and smothered in enchilada sauce and cheese and I’m a happy guy.
This post is the first of a three part series featuring a delicious Mexican meal. I know you can buy canned enchilada sauce as a time saver, but seriously, this recipe is so easy that there is no reason not to make it. I really like the versatility of this sauce as well. Not only does it make delicious enchiladas, but it’s great in tortilla soup, huevos rancheros, chili, or a crock-pot pork butt.
This recipe makes about five cups of sauce, so you’ll have plenty for multiple dishes. It will keep in a air tight container in the refrigerator for a couple of weeks.
Ingredients
2 tablespoons vegetable oil
2 tablespoons unbleached flour (omit for gluten-free)
1 28-ounce can crushed tomatoes
2 1/4 cups chicken stock (additional if needed)
2 tablespoons tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon oregano
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon sugar
Instructions
1. Heat vegetable oil in a medium sauce pan over medium heat. Add flour and whisk to combine. Cook for 1 minute.
2. Add tomatoes, chicken stock, and tomato paste. Whisk until tomato paste is incorporated. Add remaining ingredients and continuing to whisk until well combined.
3. Simmer for 15 minutes. Remove from heat. If sauce is too thick, add additional chicken stock to achieve the desired consistency.
https://southernboydishes.com/2014/05/06/easy-enchilada-sauce/You may also like:
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
Yeah, I’m so far behind in reading my favorite blogs. Life has gotten in my way. So, yes, I’m searching for the ultimate enchilada sauce, because I love them. I’m going to give this sauce a whirl, literally. It sounds so doable, and I an eaten Mexican food several times a week and be so happy. Then again, I am half Mexican! You’ll be hearing back from me!
I’ve always wanted to make it but I thought you had to soak dried peppers and such and just never tackled the project. This looks so incredibly easy and I can’t wait to try it!
Bill, You won’t believe it but I have been searching for a homemade enchilada sauce recipe for the last week – I cannot get over how incredibly well timed your post is! Thank you!
I haven’t found a supermarket enchilada sauce worth buying (probably I’m shopping at the wrong supermarkets!). So I always make my own — as you say, it’s so easy. This looks terrific. And I agree that I’d almost always choose an enchilada over a taco. Good stuff — thanks.
I LOVE Mexican food and , like you, I tend to gravitate toward a great enchilada. This is a wonderful looking sauce. I just got home from visiting my family in San Diego (Mexican food unparalleled, in my opinion) and had some wonderful enchiladas at one of my favorite haunts… grilled chicken , cheese and filled with finely chopped green chilies, and of course a beautiful red sauce! I have been thinking about them since and now I have a sauce to make them with! Thanks, Bill! Cheers
I am always searching for a great enchilada sauce recipe! So glad you shared this one!