Enchilada Sauce Recipe – Rachel Cooks®

Whereas I’ve shared a couple of enchilada and enchilada-related recipes right here on Rachel Cooks—my rooster enchiladas verde, creamy rooster enchilada soup, and sluggish cooker inexperienced enchilada soup—I’ve but to share my go-to enchilada sauce recipe. It’s about time, proper?! 

The excellent news is that each one it is advisable make this selfmade enchilada sauce is tomato paste, broth, flour, and a handful of seasonings that you simply very probably have available in your pantry already.

The Greatest Enchilada Sauce Recipe

Extremely simple to make. You should purchase enchilada sauce in a can, jar, or pouch, however there’s completely no motive to. Some selfmade variations of store-bought meals aren’t actually definitely worth the effort and time concerned, however this enchilada sauce recipe is the exception. It takes so little time, it’s budget-friendly, and it’s scrumptious!

A better possibility. By making your individual enchilada sauce, you may have whole management over the components. Do-it-yourself enchilada sauce tastes each bit nearly as good as store-bought (truly, I believe it’s higher!) and there aren’t any fillers, synthetic colours (sure, canned enchilada sauce usually has synthetic shade!), or preservatives.

Versatile. This enchilada sauce recipe not solely works for conventional enchiladas but in addition for spooning over burrito bowls, beef nachos, and different Tex-Mex favorites. Hold it available within the freezer for simple weekday meals.

Ingredient Notes

• Tomato paste: The bottom of this sauce is tomato paste. In case you use canned tomato paste, you’ll have some leftover. I prefer to freeze further tomato paste in a single or two tablespoon parts so the subsequent time I would like just a little little bit of tomato paste, I’ve it available within the freezer.
• Low-sodium beef broth: I take advantage of beef broth as a result of it provides richness to this enchilada sauce recipe, however rooster broth or vegetable broth (to make the sauce vegetarian and vegan) can even work.
• Seasonings: Look in your pantry for chili powder, floor cumin, garlic powder, smoked paprika, dried oregano, and salt.
• All-purpose flour: This helps thicken the enchilada sauce recipe. For a gluten-free sauce, substitute your favourite measure-for-measure gluten-free flour mix.
• Oil: You should use vegetable, canola, or avocado oil—any impartial oil you prefer to cook dinner with.

How one can Make Enchilada Sauce

Measure the flour and seasonings. Place all of them in a small bowl. Since there’s lots to measure, doing it this fashion is simpler than standing on the stovetop and rapidly making an attempt to measure all of the spices so as to add to the pan.

Begin the sauce. Heat the oil in a saucepan set over medium warmth. As soon as it’s shimmering, whisk within the flour combination. Cook dinner it for a few minute to toast the spices and flour. This brings out the flavour of the spices and takes away the uncooked taste of the flour.

Add the tomato paste and broth. Whisk within the tomato paste, then slowly add the broth, whisking continually. 

Simmer. Carry the enchilada sauce to a simmer, then cut back the warmth to low to keep up that light simmer. Cook dinner till the sauce thickens; this may take 5 to 7 minutes, relying on how thick you need the sauce.

End. Season to style and funky the sauce barely earlier than utilizing in your enchiladas.

How one can Use Enchilada Sauce

Make enchiladas. You should use this sauce to make my recipe for beef enchiladas however you don’t even want a recipe. Put a little bit of sauce within the backside of a baking dish. Fill tortillas together with your filling of alternative—shredded cheese, refried beans, salsa rooster, roasted candy potatoes— and prime with the sauce and a sprinkle of cheese earlier than baking. Bake at 375°F for about 20 minutes, or till the cheese is melted and bubbly.

Burritos. You should use enchilada sauce to make moist burritos, too, or drizzle it over a southwest-style burrito bowl with rice, beans, cheese, and toppings.

Pizza. Strive a south-of-the-border pizza, utilizing enchilada sauce as a substitute of marinara sauce. High the pizza with shredded rooster, Mexican mix cheese, onions, corn, no matter you want.

Pasta. Sure, you’ll be able to even use enchilada sauce in your favourite pasta!

Fridge: Retailer leftover enchilada sauce in an hermetic container within the fridge for as much as one week. 

Freezer: Freeze this enchilada sauce recipe in a zip-top freezer bag or hermetic container for as much as three months. I prefer to double or triple the recipe once I’m making it, put the sauce in freezer baggage, and freeze them flat to allow them to be stacked. You may thaw them within the fridge or submerge the baggage in a bowl of heat water till the sauce thaws sufficient which you can scoop it right into a pan or microwave to complete warming by means of. Souper cubes are one other simple possibility.

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

  3 tablespoons all-purpose flour, 1 tablespoon chili powder, 1 teaspoon floor cumin, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon dried oregano, ½ teaspoon kosher salt

• Warmth oil in a medium saucepan over medium warmth. As soon as the oil is sizzling and shimmering, add the flour and spice combination and whisk repeatedly for 1 minute.

  3 tablespoons oil

• Whisk within the tomato paste till mixed, after which slowly add the broth, whereas whisking.

  2 tablespoons tomato paste, 2 cups low-sodium beef broth

• Carry to a delicate simmer, cut back the warmth to low, and let cook dinner for five to 7 minutes, stirring sometimes, till the sauce thickens to your required consistency.

• Style and regulate seasoning as wanted.

• Take away the sauce from warmth and let it cool barely earlier than utilizing.

• Spice stage: As written, it is a pretty delicate sauce. If desired, add ¼ teaspoon or extra of cayenne powder.
• Broth: In case you favor, rooster or vegetable broth will be substituted for beef broth.
• Storage: Retailer any leftovers in an hermetic container within the fridge for as much as one week or freeze for as much as three months.

Serving: 0.25cup, Energy: 68kcal, Carbohydrates: 4g, Protein: 2g, Fats: 5g, Saturated Fats: 1g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 1g, Trans Fats: 0.04g, Sodium: 304mg, Potassium: 196mg, Fiber: 1g, Sugar: 1g, Vitamin A: 423IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg

Vitamin data is robotically calculated, so ought to solely be used as an approximation.

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