Homemade Enchilada Sauce

Homemade Enchilada Sauce
Homemade Enchilada Sauce

This is will make 6 cups of sauce, the equivalent of 3 cans of store-bought enchilada sauce.  You can freeze it for easy dinners!

This sauce is mild, if you want it medium heat, add 1/4 teaspoon ground cayenne pepper; for hot add 1/2 teaspoon.


28 oz. can tomatoes in juice
1 cup onion (1 medium), roughly chopped
2 Tablespoons chopped garlic
1/4 cup cooking oil (vegetable, canola, or olive)
2 Talespoons flour
1/4 cup chili powder
1 Tablespoon ground cumin
2 cups chicken broth or stock
1 teaspoon salt


1.  Puree the tomatoes in juice, onion, and garlic in a blender or food processor until pureed.

2.  In a large saucepan, heat oil over medium heat.  Stir in flour, chili powder and cumin; cook and stir for 1 minute.

3.  Stir in tomato mixture, broth, and salt; bring to a boil.  Reduce heat to medium-low and simmer sauce 15 minutes.

Makes 6 cups

Homemade Enchilada Sauce

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