Once you make your own enchilada sauce you will never buy store-bought again! It is super easy to make and the taste is outstanding!
I decided to make our own enchilada sauce out of pure necessity. I had planned a great Cinco de Mayo dinner which included pulled pork enchiladas and enchilada casserole.
Sounded like a terrific idea until it was time to add the enchilada sauce and the pantry was empty. Left without a car that day, I quickly began searching the cupboards to see what I could throw together.
After a quick search of popular enchilada sauce recipes, I decided to combine a few ingredients and see what I came up with.
Ever since that May, I have always made my own. It only takes a few minutes to prepare and you can freeze any leftovers for use later.
2 Tbsp vegetable or canola oil
2 Tbsp all-purpose flour
4 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
2 cups chicken or vegetable stock
- Heat oil in a small saucepan over medium-high heat.Add flour and whisk for one minute.
Use immediately, refrigerate in an air-tight container for up to two weeks or freeze for later use
Enjoy! (recipe card at the bottom of the page)
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Mary and Jim
- 2 Tbsp vegetable or canola oil
- 2 Tbsp all-purpose flour
- 4 Tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp oregano
- 2 cups chicken or vegetable stock
Heat oil in a small saucepan over medium-high heat.
Add flour and stir together over the heat for one minute.
Stir in the remaining seasonings.
Gradually add in the stock, whisking constantly to remove lumps.
Reduce heat and simmer 10-15 minutes until thick.
Use immediately, store in refrigerator for up to two weeks, or freeze
Recipe courtesy of Old World Garden Farms