Why You’ll Love This Homemade Enchilada Sauce Recipe
Whether you’re a fan of bold flavors or just love a good homemade meal, you’ll adore this enchilada sauce recipe.
I can’t emphasize enough how easy it’s to whip up, and the taste is phenomenal! It’s rich, spicy, and has a depth of flavor that store-bought versions just can’t match.
Plus, you can tailor the heat to your liking, making it perfect for everyone at the table. I always keep a batch on hand because it elevates any dish.
Trust me, once you try this sauce, you’ll never go back to the jarred stuff!
Ingredients of Homemade Enchilada Sauce
When it comes to making a delicious homemade enchilada sauce, having the right ingredients is key. Luckily, you don’t need a ton of fancy stuff to whip this up. Most of the ingredients are probably sitting in your pantry right now, just waiting for their moment to shine.
So, grab your apron and let’s get ready to plunge into the delightful world of enchilada sauce.
Here’s what you’ll need to gather:
- 3 tablespoons oil
- 3 tablespoons cornstarch
- 1/8-1/4 cup chili powder (adjust to your spice preference)
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoons sugar
- Cayenne pepper (to taste, if you want more heat)
Now, while these ingredients are pretty standard for a classic enchilada sauce, feel free to get a little creative. For instance, if you’re a spicy food enthusiast, you might want to crank up the chili powder or add in a pinch of cayenne for that extra kick.
On the flip side, if you’re cooking for kids or anyone who might be sensitive to spice, you can definitely dial it back. And hey, if you’re feeling adventurous, consider tossing in some garlic powder or onion powder for added depth.
Cooking is all about making it your own, and this sauce is no exception. So, gather your ingredients, and let’s get ready to sauce it up!
How to Make Homemade Enchilada Sauce
Making your own homemade enchilada sauce isn’t just easy; it can also be a fun little adventure in your kitchen. So, let’s get started. First things first, grab your 3 tablespoons of oil and pop it into a saucepan over medium heat.
Once it’s warm, sprinkle in 3 tablespoons of cornstarch. Now, here’s where you have to keep an eye on it—give it a good stir and let it cook for about a minute. You want to form a nice little roux here, which will help thicken your sauce later on. The great thing about this step? It’s like giving your sauce a solid foundation.
Now, let’s bring the heat! Add in your chili powder, starting with 1/8 cup if you’re feeling cautious, or go for the full 1/4 cup if you’re ready to spice things up. Cook that for another minute, letting the chili powder bloom and release its fragrant goodness.
Gradually whisk in 2 cups of chicken broth. Seriously, whisk it like you mean it—this is where you’ll avoid lumps, which is a good thing. Next, add in 1/2 cup of tomato sauce for that rich, tangy flavor we all love. Toss in 1/2 teaspoon of salt, 1 teaspoon of cumin, 1 teaspoon of oregano, and 2 teaspoons of sugar. You might think sugar in a savory sauce is a little odd, but trust me here; it balances everything out. If you want more spice, sprinkle in some cayenne pepper to taste.
Now, let the magic happen. Simmer your sauce on low heat until it thickens up to your liking. It should take about 10 minutes, but be sure to keep an eye on it—nobody wants burnt sauce.
And there you have it, folks! A beautifully thick, flavorful enchilada sauce that’s perfect for drenching your favorite enchiladas or anything else you can think of. Just remember, the best part of making your own sauce is that you can tweak it to your heart’s content. Don’t be shy; taste as you go and make it your own. Who knew a little sauce could bring so much joy?
Homemade Enchilada Sauce Substitutions & Variations
If you’re looking to customize your homemade enchilada sauce, there are plenty of substitutions and variations to contemplate.
For a smoky flavor, I love adding chipotle powder or smoked paprika instead of regular chili powder. If you’re out of chicken broth, vegetable broth works just as well!
To make it richer, I sometimes swap in some diced tomatoes or even a splash of beer. If you want a creamier sauce, blend in some sour cream or cream cheese.
And don’t forget, adjusting spices like cumin or oregano can give it a whole new twist. Get creative and enjoy!
What to Serve with Homemade Enchilada Sauce
Homemade enchilada sauce pairs perfectly with a variety of dishes, making it a versatile addition to your kitchen.
I love using it to top soft tortillas filled with cheese, beans, or shredded chicken for a classic enchilada dish. It also shines as a sauce for baked casseroles, layering flavors beautifully.
You can drizzle it over grilled veggies or use it as a zesty dip for chips. Sometimes, I even mix it into soups for a warm kick.
Whatever you choose, this sauce adds a delightful depth that elevates any meal to a new level of deliciousness!
Additional Tips & Notes
When preparing your enchilada sauce, consider adjusting the spice levels to suit your taste. I usually start with a moderate amount of chili powder and add cayenne for extra heat, depending on my mood.
If you prefer a richer flavor, try adding a splash of lime juice or a bit of garlic powder. Remember, the sauce thickens as it simmers, so don’t worry if it seems too thin at first.
For storage, keep it in an airtight container in the fridge for up to a week, or freeze it for longer use. Enjoy customizing your sauce for perfect enchiladas!