Skip the canned enchilada sauce — this easy homemade enchilada sauce recipe won’t take you long to make and it’s full of amazing flavor!
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I used to always make our enchiladas with canned enchilada sauce. I still use canned enchilada sauce, but several years ago, I started making my own homemade enchilada sauce. That was a game changer for me. The sauce is SO good and it’s easy. Ok, maybe not as easy as opening a can, but it’s really not hard. Seriously.
This particular homemade enchilada sauce recipe got its start with our family several years ago, at Christmas time. For our family, enchilada sauce plays an important part of our holiday celebration.
Christmas Eve in our house means a big Mexican feast. It was a tradition that my mother started and eventually David and I adopted it for our family too. Having this type of Christmas Eve dinner is actually a tradition in many Mexican-American homes and while my husband didn’t grow up with this tradition himself, I’ve always been fascinated with the whole ritual of family gathering together to cook tamales and other items for the dinner.
While I like the tamales and the tacos, my favorite part of the whole Christmas Eve dinner is actually the cheese enchiladas that I make. They aren’t fancy — just shredded colby-jack cheese rolled up in corn tortillas. But the part that makes them truly irresistible is this enchilada sauce.
Today, I use this enchilada sauce off and on all throughout the year – from Christmas Eve to Cinco de Mayo and just regular dinners. Sure, I still buy canned enchilada sauce for some of my recipes, but this recipe is a favorite in my house and I make it several times during the year.
For this batch, I made it in Farberware Cookware, with Teflon® brand non-stick coating. I was happy with how evenly my sauce cooked and this particular set is dishwasher-safe, so clean up was easy too.
A few notes:
–The complete recipe which will make approximately 32 ounces worth of enchilada sauce. I find this to be plenty for a large casserole pan of enchiladas, but if you have a smaller family, you might only need half.
–This sauce can be made in advance and keeps well in an air-tight container in the refrigerator for up to 2 weeks. I divide up the batch between two 16 ounce glass jars before placing in the refrigerator.
–I’ve tweaked this recipe over the past few years, but it was originally adapted from a Martha Stewart enchilada sauce recipe
Easy Homemade Enchilada Sauce Recipe
Here’s the full recipe, ready for you to print. Not ready to make this recipe yet? Be sure to save it to one of your Pinterest boards so you can find it easily next time.
- 4 teaspoons ground cumin
- 2 tablespoons crushed Mexican oregano
- ½ - 1 tablespoon crushed red pepper flakes
- ½ cup purpose flour
- ¼ cup olive oil
- 1 can tomato paste (6 ounces)
- 32 ounces chicken or vegetable broth
- ½ cup water (more or less)
- 1 tablespoon lime juice
- ½ teaspoon salt
- In a small bowl, combine cumin, oregano and red pepper flakes. Mix flour into seasonings.
- In in a medium saucepan, heat the olive oil over medium heat. Whisk the flour/seasoning mixture into the hot olive oil. Continue cooking the mixture, whisking constantly for about 1-2 minutes. Slowly add the broth to the mixture, whisking to combine both the cooked flour mixture and the both. Whisk in the tomato paste and continue stirring and whisking until the tomato paste is completely blended into the liquid.
- Continue cooking and stirring frequently. Mixture will thicken, so if necessary, you can add water to thin it out. I usually use about ½ cup of water. Add lime juice and salt. Use as desired in your favorite enchilada recipe.
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