Making enchiladas tonight but ran out of enchilada sauce, peeked inside my pantry in a hope that I could find some leftovers but nothing 🙁 So picked up the empty sauce can, read its ingredients and whisked up my very own homemade enchilada sauce. Super easy, under 20 minute recipe and it tastes exactly the same.
I have to admit, I have always used store bought enchilada sauce and up until now I was happy with my enchiladas. But after getting my hands onto my very own homemade enchilada sauce (which is soooo good), I will never use the canned ones again.
RECIPE DETAIL – The traditional sauce gets its spicy flavor from hot chili peppers and is really spicy. But to keep the hot flavors on the lower side, I substituted hot chilies with tomato puree and it gave this sauce a creamy yet heartier texture. End result – RICH RED COLORED HOMEMADE ENCHILADA SAUCE and it had so much depth of flavor!
Once everything is mixed up let the sauce simmer for 10 minutes for the flavors to blend in perfectly. This will thicken the sauce. No straining is required but if you prefer you can strain the sauce and store it in an airtight container for future use.
Coming up my next recipe Chicken and bean enchiladas...I will definitely not leave you with just the enchilada sauce recipe..Come let’s cook the full meal 🙂
CAN’T MAKE IT NOW, PIN IT FOR LATER?
Did you make this recipe?
Tag @Ruchiskitchen on
Facebook | Instagram | Pinterest | Twitter
With your pictures, I would love to see your yummy creations!
Homemade Enchilada Sauce
- 2 tablespoon Wheat flour or All purpose flour
- 1/2 tablespoon Paprika or Red chili powder (adjust accordingly)
- 1/2 tablespoon Crushed Garlic or Garlic powder
- 1/4 cup Tomato puree
- 1 tablespoon Vinegar
- 1/2 tablespoon Oregano
- 1/2 tablespoon Cumin seeds powder
- 2 cups Water or Stock
- Salt to taste
- 1.5 tablespoon Olive oil/Butter
- Assemble all the ingredients.
- Heat a kadhai...
- Add oil and flour to it. Mix and cook until its bubbly and light brown in color. Add in all the spices one by one.
- Pour in water and whisk it well. Make sure no lumps are formed. Mix in tomato puree.
- Bring it to a boil. Adjust your seasonings and take it off the flame. Allow it to cool down completely.
- If you prefer strain it through a strainer or use it as is.
- Enchilada sauce is ready to use.