Homemade Simple Enchilada Sauce


Today is the first day of fall here though you wouldn’t know it by the thermometer! It has been in the high 80s and low 90s the past few days. That is July weather not September weather. With heat index the weather people are predicting about 100 this weekend. Yeah! (Insert sarcastic voice). I know far too soon the snow will be falling but usually my air conditioning is off by now.

Well, I am still following my meal plan which had us making enchilada sauce one night while dinner was in the slow cooker and making dinner with the sauce the next night. I had never made enchilada sauce before, always choosing to buy the cans instead which I never really liked the taste. I am trying not to buy too much so I had all the ingredients on hand so it was finally time to give the sauce a go.

Chicken Enchilada Slow Cooker Casserole made with the Enchilada Sauce

Verdict:

This sauce was amazing! As I said previously I never really liked canned enchilada sauce. I thought it tasted tinny and not a ton of flavor. This had lots of flavor and a good kick to it. If you don’t want the heat cut back on the Cayenne pepper and chili powder adding a bit at a time to get the flavor and heat that is just right for you and your family.

Homemade Simple Enchilada Sauce

  • Servings: 2 cups ish
  • Difficulty: easy
  • Print

Ingredients:

    • 2 tablespoons Canola oil
    • 3 tablespoons flour
    • 3 tablespoons chili powder
    • 1/2 + teaspoon cayenne powder
    • 1 big pinch cinnamon
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon oregano
    • Salt and black pepper, to taste
    • 2 cups chicken stock
    • 1 (5 oz) can tomato paste
    • 1 teaspoon apple cider vinegar
    Instructions
    1. Add the oil to a saucepan over medium-high heat.
    2. When the oil is hot, add flour and whisk together let cook 1 minute while continuing to stir constantly.
    3. Pour in chicken stock, vinegar, and tomato paste. Stir to combine well.
    4. Add in all the spices and stir until all ingredients are well blended.
    5. Bring sauce to a low boil then reduce heat to low. Simmer for 15 minutes stirring occasionally
    6. Remove pan from heat. Cool and store in sealed bowl in refrigerator or use in a recipe.

23 Comments Add yours

  1. This is a lovely recipe, Marci. I have never tried this.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so very much!

      Liked by 1 person

  2. mistimaan says:

    Looks very tasty 🙂

    Liked by 1 person

    1. koolaidmoms says:

      Thanks!

      Liked by 1 person

  3. foodzesty says:

    Hi there, I have nominated you for the Bloggers Recognition Award. 🙂

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so very much!

      Liked by 1 person

      1. foodzesty says:

        Your so welcome!!! 🙂

        Liked by 1 person

    1. koolaidmoms says:

      Thank you, Lynn!

      Liked by 1 person

  4. Erika Kind says:

    Sounds and looks fantastic! You are so creative, Marci. It is cool to know how this creativity was ignited!!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so much, Erika!

      Liked by 1 person

      1. Erika Kind says:

        You are so welcome! Blogging is even more exciting when we met the people in person, right?

        Liked by 1 person

        1. koolaidmoms says:

          Yes, I am so glad we met!

          Liked by 1 person

  5. jyo says:

    Such an amazing recipe✌✌

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so very much!

      Like

  6. Mexican food as well as French cuisine are among my favorites. Well done! 🌿🌱🍃

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! Mediterranean and Chinese tend to be where I turn more.

      Liked by 1 person

    1. koolaidmoms says:

      Thank you for sharing!

      Like

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