Let me just tell you, I don’t want to turn back. I keep a large container of this stuff in my refrigerator and as soon as it looks like I’m getting low, I toss the ingredients in the pot and in a few minutes have my homemade enchilada sauce supply restocked.
Can you tell we like enchiladas?
So, here’s my enchilada sauce recipe. You can easily halve it if your family isn’t a bunch of enchilada freaks like mine are.
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- 3 tablespoons chili powder
- 1 cup chicken stock
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon packed brown sugar
- ½ teaspoon Kosher salt
- 1 teaspoon ground black pepper
- Add vegetable oil and flour to a medium saucepan over medium heat. Whisk together to combine. Whisk in remaining ingredients. Taste and adjust spices based on your preferences.
- Pour remaining enchilada sauce into an airtight container and refrigerate for up to two weeks.
I’ve previously shared another quick enchilada sauce recipe that you might also like. I shared it as part of my Beef Enchiladas recipe. Either of these recipes are quick, easy, and the ones that I love to use. If I’m making enchilada sauce to keep on hand, this is my favorite.