Enchilada Sauce Recipe

I share some enchilada and enchilada-related recipes about Rachel Cook here, but I share my chicken enchilada verde, creamy chicken enchilada soup and slow cooker green enchilada soup. Is that time?

The good news is that all you need to do to make this homemade enchilada sauce is tomato paste, soup, flour, and a handful of seasonings you already have on hand in the pantry.

Best Enchilada Sauce Recipes

It’s incredibly easy. You can buy enchilada sauce in cans, jars or pouches, but for no reason at all. Some homemade versions of store-bought food are not worth it with time and effort, but this recipe for enchilada sauce is the exception. It doesn’t take time, it’s budget friendly, and it’s tasty!

A smarter option. Create your own enchilada sauce and you have complete control over the ingredients. The homemade enchilada sauce tastes as good as the store-bought ones (in fact I think it’s good!).

Versatility. This enchilada sauce recipe works not only for traditional enchiladas, but also for spooning over burrito bowls, beef nachos and other Tex-Mex favorites. Keep it in the freezer for a quick weekday meal.

Ingredient Notes

Tomato Paste: The base of this sauce is tomato paste. If you use canned tomato paste, you’ll find some leftovers. I like to freeze the excess tomato paste in 1 tablespoon or 2 portions, so next time I need it, I keep it in the freezer. Low Sodium Beef Soup: I use beef soup to add richness to this recipe for enchilada sauce, but chicken or vegetable soup (making vegetarian and vegan to make the sauce) also works. Seasonings: Look at the pantry and see chili powder, ground cumin, garlic powder, smoked paprika, dried oregano, salt. All-purpose flour: This helps to thicken your enchilada sauce recipe. For gluten-free sauces, replace your favorite major gluten-free flour blend. Oil: Can be used with vegetables, canola or avocado oil.

How to make enchilada sauce

Measure flour and seasonings. Place them all in a small bowl. There is a lot to measure, so doing it this way is easier than standing in a pot and trying to quickly measure all the spices to add to the bread.

Start the source. Heat the oil in a pot set over medium heat. When sparkling, whisk the flour mixture. Cook for about a minute and toast with the spices and flour. This brings out the spice flavor and removes the raw flavour of the flour.

Add tomato paste and soup. Whisk with tomato paste, then slowly add the soup and whisk constantly.

Cook. Simmer the enchilada sauce to lower the heat and maintain its gentle stew. Cook until sauce is thick. Depending on the thickness of the sauce, this can take 5-7 minutes.

Finish it. Taste the sauce a little and let it cool before using it with the enchilada.

How to use Enchilada sauce

Make an enchilada. You can use this sauce to make a beef enchilada recipe, but you don’t even need a recipe. Place a little sauce in the bottom of the baking dish. Refill the tortillas with cheese-covered cheese, rifleika beans, salsa chicken, roasted sweet potatoes, and other tortillas with sauce and cheese sprinkles before baking. Bake at 375°F for about 20 minutes or until cheese melts.

Burrito. You can use enchilada sauce to make a damp burrito or drizzle over a southwest style burrito bowl with rice, beans, cheese and toppings.

pizza. Try cross-border pizza using enchilada sauce instead of marinara sauce. Serve shredded chicken, Mexican blended cheese, onions, corn, whatever you like on top of the pizza.

pasta. Yes, you can also use the enchilada sauce with your favorite pasta!

Refrigerator: Store remaining enchilada sauce in an airtight container in the refrigerator for up to 1 week.

Freezer: Freeze this enchilada sauce recipe in a zip-top freezer bag or airtight container for up to 3 months. I like to double or triple the recipe when I’m making it. You can place the sauce in a freezer bag and stack them flatly. You can put it in the fridge, soak the bag in a bowl of bag until the sauce is thoroughly thawed, or scoop it into a pot or microwave to warm it up. Super Cube is another easy option.

In a small bowl, measure flour, chili powder, cumin, garlic powder, smoked paprika, oregano and salt.

3 tablespoons of all-purpose flour, 1 tablespoon of chili powder, One cup of ground cumin, 1 teaspoon of garlic powder, ½ tsp smoked paprika, ¼tsp dried oregano, 1 ½ tsp Kosher salt

Heat the oil in a medium pot over medium heat. When the oil is hot and sparkling, add the flour and spice mixture and whisk continuously for 1 minute.

3 tablespoons oil

Whisk the tomato paste until combined, then slowly add the soup as you whisk.

2 tablespoons of tomato paste, 2 cups low sodium beef soup

Bring it to a gentle stew, lower the heat, cook for 5-7 minutes, until the sauce is thick, until desired consistency.

Taste and adjust the seasonings as needed.

Remove the sauce from the heat and allow it to cool slightly before use.

Spice Level: As stated, this is a rather mild sauce. Add 1/1/tsp Cayenne powder if necessary. Soup: If you want, chicken or vegetable soup can be used as a substitute for beef soup. Storage: Store leftovers in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Serving: 0.25cup, calorie: 68kcal, carbohydrates: 4g, protein: 2g, fat: 5g, Saturated fat: 1g, Polyunsaturated fat: 3g, January Saturated Fat: 1g, Trans Fat: 0.04g, sodium: 304mg, potassium: 196mg, fiber: 1g, sugar: 1g, Vitamin A: 423iu, Vitamin C: 1mg, calcium: 9mg, iron: 1mg

Nutrition information is calculated automatically and should only be used as an approximation.

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