We love enchiladas way too much over here and store bought enchilada sauce sometimes just tastes way too flavorless for our palates. So we started upping our sauce-game , and so should you, to making homemade enchilada sauce. Eating outside the can really makes the most sense because this recipe for enchilada sauce is waaaaaay too easy to make. It’s ridiculously easy and after tasting a homemade version, you’ll understand why. You can totally customize sauce for your enchiladas anyway that you want. If you’re loving a spicier version, just add some ground cayenne pepper. If you like it a little more mild but still loaded with flavor, extra chili powder will do the trick.
Watch how easy this Enchilada Sauce Recipe is to make:
Homemade enchilada sauce just tastes way better. The flavors are more pronounced, earthy and smoky. Best of all, it’s not as watered as most regular store bought canned enchilada sauce. But if you like yours a little more watery that’s not a problem. Just add a touch more water to this recipe for enchilada sauce and you’ll be able to make a ton of tasty enchiladas fit for a king! If you’re needing a great Cino de Mayo recipe, then this enchilada sauce is perfect for so many dishes like our one pot chicken enchilada pasta bake and one pot chicken taco and rice. Extra enchilada sauce is great poured on top too. More Mexican Recipes and Appetizer Recipes
- 2 tablespoons vegetable oil
- 3 cloves garlic , minced
- 2 teaspoons all-purpose flour
- 29 ounces tomato sauce (approximately 1 lrg. can)
- 3 Tablespoons chili powder
- 2 teaspoons sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground oregano
- ½ teaspoon ground cumin
- 1 teaspoon kosher or sea salt , or to taste
- Fresh cracked black pepper , to taste
- Heat medium sauce pan, add oil and garlic. Cook garlic until translucent. Add flour and whisk until no clumps are formed.
- Add rest of the sauce ingredients (tomato sauce, chili powder, sugar, Worcestershire sauce, ground oregano, ground cumin, salt and pepper.)
- Bring the sauce to a boil, then reduce the heat to low. Stirring occasionally, simmer on low for about 10 minutes or until the sauce thicken and the flavors combine.
- Add additional salt or seasonings to taste. Store in fridge for about 2 weeks.