Store bought enchilada sauce is pretty cheap. And honestly it isn't that bad. There is no shame in using it from time to time. I do it myself and am proud of it! But it is so easy to make your own homemade enchilada sauce, from scratch, using simple ingredients you already have in your pantry.
Be sure to try this with our Black Bean Enchiladas.
Have you ever tried making Homemade Enchilada Sauce? You should. You've got this!
Heat the oil over medium heat, and stir in the flour. Keep an eye on it and stir almost constantly. You can't let it burn, or you will have to start over.
If you have never made a roux before, just start with the heat on low. You are looking for smooth and bubbly. You know, like your best friend.
Then add the chili powder and seasonings. Stir and keep stirring. This spice blend is a milder version ...if you want more heat, add in cayenne pepper. Since we are feeding our kids, we opted to leave the cayenne out.
Gradually add the chicken broth, and stir until smooth. If it has lumps, just keep whisking it. In the end, lumps really don't matter. We are cooking for each other and our families, not national television. 🙂 Which is a good thing.
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Bring to a low boil, stirring frequently. Don't let it stick to the bottom of the pan.
That's it! No. Seriously. That's it. Cheap and easy.
When we make this we usually double the recipe and throw the extra in the fridge / freezer to save time for the next enchilada dinner. Time Saver!
This enchilada sauce recipe makes about 2 ½ cups, and is easily doubled if you are making one for now and one for later. See our Black Bean Enchilada recipe for a great way to use this enchilada sauce.
Homemade Enchilada Sauce
- In a medium sized sauce pan, heat oil over medium heat. Add flour and whisk and cook until smooth and bubbly. Stir constantly.
- Cook for 1-2 minutes, then stir in seasonings. Gradually add chicken broth, whisking the mixture constantly until smooth.
- Heat to a low boil, then reduce to a simmer for 10-15 minutes.
- Makes approximately 2 ½ cups.