Homemade enchilada sauce is easy to make and far superior to the canned version, particularly with a great recipe like this one. I learned this recipe from a good friend who always had the best enchiladas. As you may know, the key to a good enchilada is the sauce. Needless to say, my friend was generous in sharing her recipe and process with me and I share this homemade enchilada sauce with your here.
We use this homemade enchilada sauce for enchiladas, tacos, enchilada salad (pictured here), omelets, and as a base for a soup.
Ingredients: Homemade Enchilada Sauce
- 1 quart chicken or other bone broth.
- ¾ cup flour.
- 4 tablespoons mild chili powder.
- 4 tablespoons olive oil.
- 1 tablespoon granulated garlic.
- Salt to taste.
You may also try adding tomato sauce or juice as part of the liquid in this homemade enchilada sauce recipe.
Steps: Homemade Enchilada Sauce
- Heat the oil in a heavy skillet with deep sides.
- Sizzle the chili powder in the oil for a minute or less. Take care not to burn the chili powder. Essentially, you are roasting the chili powder in oil which releases a wonder flavor. This is a key to good sauce.
- Still mixing the roasting chili powder with a metal whisk, add the flour and keep stirring to blend the two ingredients.
- Slowly add the chicken or other bone broth and keep stirring. Stir until thickened.
- Check for salt. Depending on the salt level of the broth, you may not need any more.
Use your sauce immediately or store it in a glass container in the refrigerator. It will keep for a week in the cold environment of a refrigerator. This homemade enchilada sauce does not freeze well for some reason.
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