I love a rich, flavorful enchilada sauce. Packed full of complex flavors like cumin, chili, garlic, and acidic tomatoes, this sauce will become your new go to in the fridge. It’s rare that you find a sauce so deep in flavor that is so simple to make but luckily I have delivered this secret to you all! So what do you say, should we get a little saucy today? I think yes!
What is Enchilada Sauce?
Enchilada sauce is a staple in Mexican cooking. It’s full of well developed smokey flavor, a hint of heat, and is so simple to pour over any dish you want to add a little oomph to. The thing that really sets this enchilada sauce over the top is that it’s not full of preservatives like the store bought varieties, it’s nice knowing exactly what’s going into your food huh? We’re going to be working on some cooking techniques today for this enchilada sauce, such as developing a roux. So let’s get to it!
Ingredients
Oil – Just some vegetable oil that is neutral and flavorless is what we need today. Canola is always a good option. Flour – Our key ingredient in making a nice roux to thicken up this sauce. Seasoning – Chili powder, cumin, onion powder, garlic powder, and salt & pepper is all we need today. Tomatoes – Crushed from the can, no need to drain!
How to make Enchilada Sauce
And that’s it! So simple right? I recommend picking up a nice chili powder or ancho chili to really set this enchilada sauce off.
Storing leftover sauce
Store in jars or an air tight container in the fridge for up to 2 weeks. In the freezer this sauce will stay fresh for up to 3 months.
More great recipes to try:
Enchilada Meatball Bake Cheesy Chicken Enchilada Soup Chicken Enchilada Rice Casserole Easy Chicken Enchilada Casserole Chicken Enchilada Quinoa Bake Chicken Enchilada Quesadillas
