Homemade Enchilada Sauce (freezer friendly)

IMG_6443

We love Mexican at our house. In fact, I serve this theme at least once a week. I love fajitas, tacos and enchiladas. I prepare every one of these entrees freezer style and in bulk. In fact, I usually make five or six pounds of cooked, seasoned taco meat for the freezer. You can see the tutorial here. I also marinate chicken fajitas by the quart size bag, once again, five or six bags ready to thaw and grill or saute for speedy fajitas.

What’s an enchilada without an authentic sauce? I’ve been making this homemade sauce, which is so easy for years. It’s part of a Crisco recipe I’ve modified using freezer chicken broth. You can use your own like I’ve prepared here or feel free to use a carton, which works perfectly fine.

I’m in love with this sauce because it makes your whole house SMELL like a Mexican restaurant. Can you smell my house now?

It’s brimming with chili powder, garlic and cumin flavors.

On with the recipe…

I begin by adding the oil, flour (I use King Arthur white wheat) and chili powder on medium high heat. I stir it with a whisk and cook for 1 minute. It’s a Mexican roux:)

0518011238.jpg

Then I add cumin, chicken broth, tomato sauce, salt and garlic powder.

0518011242.jpg

This is where I’ve use my frozen chicken broth. It’s divine. Bring to a boil and simmer for five to ten minutes or longer if you like. There’s no set time. Sometimes, I’ll make this sauce the day before I’m making enchiladas just to cut down on a cooking step. Although, this sauce is super easy, can’t you tell?

I’m using my sauce for spinach enchiladas today. Typically I use it for chicken enchiladas which is one of my family’s favorites.

0518011345a.jpg

The sauce slightly thickens and it’s rich and delicious on everything. You could serve it over any Mexican dish or rice.

Enchilada Sauce (Yield 3 cups)

  • 2 T. canola oil
  • 2 T. all-purpose flour
  • 2 T. chili powder
  • 1 tsp. cumin
  • 1- 14 oz. can or carton or frozen chicken broth (about 2 cups)
  • 1-8oz. can tomato sauce
  • 1 tsp. salt
  • 1/4 tsp. garlic powder or 1 pressed garlic clove

Heat oil in large saucepan. Stir in flour and chili powder with a whisk. Cook for one minute. Add remaining ingredients and bring to a boil. Cover and simmer on low for five to ten minutes.

You can freeze leftover sauce. Be sure to double this recipe if you like your Mexican SAUCY. Cool the sauce completely (give it several stirs while it’s cooling). When it’s completely cool, ladle in quart size bags standing upright in a glass measuring cup and gently squeeze air out. Lay flat and freeze.

IMG_6443
 Thaw for 24 hours  in a thawing box and reheat on the stove or microwave slowly.

What’s your favorite Mexican entree using enchilada sauce?

Print Friendly

Comments

  1. I now live in Canada, and you wouldn’t believe how hard it is to find enchilada sauce up here! Thanks for the yummy sauce, I will be making (and freezing) it soon!

  2. Above, you say you add broth, tomato paste, sauce….below you don’t mention tomato paste in the ingredients list. How much tomato paste do you add? Thanks!

  3. I made this last night to include in a baked quinoa dish, and it was delicious! I doubled the recipe so I could freeze some for later, and used 2 15 oz. cans of tomato sauce because I wanted it a little thicker. After simmering for a bit, the consistency was perfect! Thanks for a great recipe :)

  4. Crystal says:

    Oh my goodness, I just stumbled upon your site via pinterest! I cannot wait to try this as I loathe the canned enchilada sauce. This sounds delicious, thank you!

Speak Your Mind

*

* Copy this password:

* Type or paste password here:

124,771 Spam Comments Blocked so far by Spam Free Wordpress

Notify me of followup comments via e-mail. You can also subscribe without commenting.