Be sure to use this recipe to make Beef and Chicken Enchiladas, Chicken Enchilada Soup, Taco Lasagna, Salsa Chicken, and Taco Soup!
Homemade Enchilada Sauce
Making your own Enchilada Sauce from scratch is so easy! I never keep my pantry stocked with the canned stuff, and once you try this homemade recipe, you won’t either. It adds the best restaurant-quality flavor to so many recipes and it comes together in just about 10 minutes! Be sure to keep this recipe handy for Chicken Enchiladas, Chicken Enchilada Soup, Taco Soup, Taco Lasagna, and more!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Heat olive oil over medium heat and whisk in the flour and seasonings. Add tomato paste and honey and whisk to combine. Add the chicken broth in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer until your desired consistency is obtained. Remove from heat and add the vinegar. Sauce will thicken more upon standing.
Storage
Store in an airtight container and refrigerate for 5 days or freeze for up to 5 months.
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