The Best Enchilada Sauce Recipe
Whisk your way to a flavorful fiesta with our Enchilada Sauce recipe and transform your home-cooked meals into memorable Mexican cuisine!
Table of Contents
Welcome to your next food adventure! This time we’re off south of the border to sample my homemade Enchilada Sauce. Sounds fancy, doesn’t it? Well, that’s because it is! It’s truly a top-shelf sauce that mixes exotic spices and tangy tomato paste to catapult your enchiladas from ‘meh’ to ‘muy bueno’. Feel like you’re in Mexico already?
My sauce struts the line between that smoky zing you love in Tex-Mex and the full-bodied heartiness of a traditional Mexican Enchilada Sauce. Imagine it as the cooler, cultured cousin of classic Mole sauce or Salsa Roja, sprinkled with a unique little spice that keeps you coming back for seconds, thirds, you get it!
Is Enchilada Sauce Healthy?
My knockout Enchilada Sauce recipe is indeed healthy. I take real and fresh stuff like tomatoes, veggie broth, and a whole bunch of aromatic spices, so that it not only tastes great, but each spoonful also packs a serious nutrient punch. Plus, you get those essential vitamins your body needs and adores. Just don’t overdo it with your pours. (This is good advice for ALL sauces; you want to taste the food, not the stuff covering it.) It might be healthy but too much can add unwanted calories and sodium.
INGREDIENTS
Just looking at these lovely spices is making my mouth water. Let’s get started!
- 3 tbsp olive oil
- 3 tbsp all-purpose flour
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp ground chipotle peppers
- 2 tbsp tomato paste
- 1 cup vegetable stock
- 2 tbsp lime juice
- salt and pepper
INSTRUCTIONS
Sizzle
In a pot, heat a drizzle of oil on MEDIUM until it sizzles but has yet to reach its smoking point.
Whisk
Add the flour and spices and vigorously whisk.
Add
Carefully pour in the stock, followed by the tomato paste and a dash of salt and pepper. Maintain a steady whisking motion as the mixture thickens. Once it has thickened, take it off the heat immediately and continue whisking until it cools a bit.
DEVOUR!
Tips & Tricks to Making a Perfect Enchilada Sauce
- Invest in high-quality spices like cumin, coriander, and chipotle.
- Don’t burn your roux (i.e., your mix of oil, flour, and spices) or your sauce will have a bitter taste.
- Vigorous whisking may seem like a workout, but it’s necessary to prevent lumps.
- Opt for freshly squeezed lime juice instead of bottled for a bright tanginess.
- Add seasoning gradually and taste your sauce as it cooks to achieve the perfect balance of flavor.
FAQs
Can I make this recipe gluten-free?
Totally! Just replace the regular flour with a gluten-free variety.
What if I only have dried spices, will they work?
Dried spices are totally fine, but they’ve got a stronger flavor, so you’ll use about half what you would if you were using fresh spices. Just remember to grind them up good so they blend in nicely.
Can I switch things up with this recipe?
Sure, consider throwing in some chopped green chilies if you like it spicy or maybe some roasted garlic for an added kick. Or swap the vegetable stock for mushroom broth and give a tasty twist.
Serving Suggestions
This sauce is perfect drizzled over freshly rolled enchiladas, garnished with a sprinkle of fresh cilantro and a dollop of sour cream. But don’t let the name fool you; this sauce pairs beautifully with tacos, fajitas, and even as a spicy dip for tortilla chips at your next party! Go all out on your Mexican theme!
how to prep and store enchilada sauce
This enchilada sauce can easily be made in advance and stored until dinner. Let it cool first before putting it in an airtight container then in the fridge. If you don’t think you’ll use it before the end of the week (so, seven days), you can store it in the freezer for up to three months. When Taco Tuesday (or whenever) rolls around, defrost your sauce in the fridge. Heat it up slow and low on your stovetop and add a smidge of stock or water to make it as saucy as you like.
Enchilada Sauce
Whisk your way to a flavorful fiesta with our Enchilada Sauce recipe and transform your home-cooked meals into memorable Mexican cuisine!
Servings 2 cups
Calories 256kcal
Ingredients
- 3 tbsp olive oil
- 3 tbsp all-purpose flour
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp ground chipotle peppers
- 2 tbsp tomato paste
- 1 cup vegetable stock
- 2 tbsp lime juice
- salt and pepper
Instructions
- In a pot, heat a drizzle of oil on MEDIUM until it sizzles but has yet to reach its smoking point.
- Add the flour and spices and vigorously whisk.
- Carefully pour in the stock, followed by the tomato paste and a dash of salt and pepper. Maintain a steady whisking motion as the mixture thickens. Once it has thickened, take it off the heat immediately and continue whisking until it cools a bit.
Notes
- Invest in high-quality spices like cumin, coriander, and chipotle.
- Don’t burn your roux (i.e., your mix of oil, flour, and spices) or your sauce will have a bitter taste.
- Vigorous whisking may seem like a workout, but it’s necessary to prevent lumps.
Nutrition
Calories: 256kcal | Carbohydrates: 16g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 600mg | Potassium: 226mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1004IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 2mg
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