Here’s the problem. Once I try the homemade version of something, there’s no going back. The up side to this is the homemade version is always freakin awesome and way better than the crappity crap store bought stuff. The downside is it’s just one more step in a recipe.
The solution to that is to double or triple the recipe and make this stuff in huge batches {you’ll totally want to anyway cause it’s that good!} and freeze it. That way you’ll have the most delicious homemade enchilada sauce and you won’t have to slave away in the kitchen every time you want it!
DIY Homemade Enchilada Sauce
Ingredients
- 1/4 cup vegetable oil
- 2 tablespoons flour
- 2 tablespoons chili powder
- 1 cup tomato sauce
- 1 cup water
- 1/4 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons brown sugar
- Salt and pepper to taste
Instructions
- In a large skillet, heat the oil over medium heat. Whisk the flour and chili powder into the oil. Heat, stirring constantly, until smooth. Slowly stir in remaining ingredients in order. Reduce heat and cook for about 10 minutes, or until mixture begins to thicken. Use mixture immediately in recipes or let cool completely and store in the refrigerator or freezer.
If freezing, let cool completely and then simply follow these steps: How to Freeze Soups, Sauces and Purees.
Beef Enchilada Freezer Meal – The perfect recipe to try your new homemade enchilada sauce in!
LeAnn Baker says
Did you use spaghetti sauce in the place of tomato sauce?
Mavis Butterfield says
You can use either. 🙂
Michelle says
Hi! Thanks for the recipe! I just have a question. I see a jar of pasta sauce on the photo but when I read ‘tomato sauce’ I thought of regular plain canned tomato sauce. Can you just use regular tomato sauce?
Mavis Butterfield says
Yes, I just used what I had on hand.
Cecily says
Oooh can’t wait to try this! I can’t stand the store stuff (gag) but I love enchiladas from my local Mexican restaurant. Now I can make them at home! Thanks! 🙂
Sakura says
This one sounds good too, we’ll have to try it this weekend. My recipe is similar, but instead of water and tomato sauce I use 2 cups of chicken stock and a can of tomato paste. I also add oregano, but omit the sugar.
suzanne hissung says
Why have I not thought of this?! I’ve ben making my own sauce for awhile now but would resort to those seasoning packs when feeling lazy. I have 4 types of beans in the freezer on rotation/home made crockpot broths and veg sliced and diced before they could turn bad but never thought of this. Thank you for the light bulb moment.
Georgia says
What are your thoughts on canning the sauce (water bath canner) instead of freezing? I have a ton of pantry space but not so much on extra freezer space. My family loves enchiladas and I’d love to make a healthier & yummier version of the sauce!
Heidi P says
Thank you, thank you, thank you! I make enchiladas that the whole family loves but am always running to the store for the enchilada sauce. Who knew…..well I guess you did…..and a few others. Makes perfect sense that you can make your own. I will be trying this ASAP!
Nicky says
I came across a recipe just like this a few years ago and it is the ONLY way I will now make my enchiladas or taco casserole recipes! This tastes so good, it a family favorite and so worth the extra 15 minutes! LOVE LOVE LOVE 🙂 If it weren’t National Cheese Burger Day today, we would be having taco casserole…but I now know what we will have tomorrow night 🙂