Homemade Enchilada Sauce

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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.
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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

  1. Heat the oil in a heavy skillet with deep sides.

  2. 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.
  3. Still mixing the roasting chili powder with a metal whisk, add the flour and keep stirring to blend the two ingredients.
  4. Slowly add the chicken or other bone broth and keep stirring. Stir until thickened.
  5. 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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