Community blog post
Enchilada’s make the perfect midweek meal if you are short on time. They take very little time to make, they take very little effort but what’s more, they taste amazing. Now you could simply buy a kit but when you try making your own Enchilada Sauce, you won’t go back to those kits.
No doubt making your own enchilada sauce might be a little daunting, it shouldn’t be though! You will be surprised at just how easy this recipe is and how little time it actually takes to make.
This enchilada sauce is incredible easy to make and takes very little time. By following this recipe, you will be able to add additional flavour that you just dont get from store brought sauces.
- 3 tbsp olive oil
- 3 tbsp flour
- 1 tbsp mild red chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tin chopped tomatoes
- 200 ml vegetable or chicken stock
- Salt & Pepper to taste
- Combine all of the herbs and spices in a bowl and mix
- Heat up the oil in a saucepan
- Add the Flour and whisk
- Once the flour and oil have combined add the spice mix and continue to whisk. This will begin to almost resemble red breadcrumbs
- Add the chopped tomatoes and Stir in the stock. Continue to whisk to remove any lumps.
- Continue to whisk and cook for 5-10 minutes, until the sauce is a little thicker. (I like to to resemble custard in thickness)
- Season with salt and pepper
- The sauce is now ready for you to add to you yummy enchilada’s
- Serving Size: 1
- Calories: 150
- Sugar: 1.9g
- Sodium: 162mg
- Fat: 11.2g
- Saturated Fat: 1.6g
- Carbohydrates: 9.1g
- Fiber: 1.7g
- Protein: 1.9g
- Cholesterol: 0mg
Keywords: Enchilada Sauce
Detailed Enchilada Sauce Recipe
I love enchiladas, they are full of flavour and very easy to make. I am guilty of normally buying the kits that come with the enchilada sauce, simply because I have never attempted making my own. I always thought it would be much harder to make than it actually is.
Since then, I always try to make my own sauce. Not only is it a lot easier than you think, it also adds a whole new depth of flavour.
The first thing you want to do is gather the herbs and spices and combine them all in a bowl. I have added paprika, which many recipes tend to not to include. I find that this compliments the enchilada sauce and the fact that I think paprika makes everything taste better!
You want to give all of these ingredients a stir so that they are all fully combined.
In a saucepan add the oil and place on a medium heat, once it is hot you want to add the flour. To test if it is hot add a small amount of the flour and it will start to bubble around the edges. Add all of the flour and quickly hand whisk, this will combine the oil with the flour. Once it has fully combined you want to add the spice mixture and continue to whisk.
The mixture will start to resemble red breadcrumbs, and will only take about a minute or two. Add the tin of chopped tomatoes and the 200ml of stock, for this I use either vegetable stock or chicken stock (depending on what meat my enchiladas will be). When you first add these and you whisk your sauce, it will be a little lump. By continuing to whisk it, you will find the lumps will gradually disappear.
Turn up the heat to medium-high and cook for 5-10 minutes. You want to continue whisking the sauce and gradually you will notice it getting slightly thicker. I quite like it to be a little thick, almost like the consistency of a really good custard.
Now that is all there is to it!
I like to add a little of the sauce to the actual enchilada filling and then pour the rest over the wraps…yummy!
Given this enchilada sauce a go? Let me know what you think of the recipe in the comments below!
Hi, my name is Martyn and I consider myself an Amateur Chef. I love everything about food and this was the main reason I started this blog, to showcase that passion. I started this blog in 2014 with an aim to showcase tasty recipes, restuarant reviews and useful cooking tips and tricks.
Even though I do consider myself an Amateur, I have continued to develop my skills in the kitchen. I am self taught but I do also take part in a number of cooking courses to help learn something new.
Live To Eat, Don’t Eat To Live