Homemade Enchilada Sauce is one of those recipes that I have always wanted to try out, but haven’t gotten around to yet. I have heard how easy and how much better it is, but still just hadn’t hopped on the band wagon until recently. Let me tell you, was I ever missing out!
This recipe is SO easy to make and SO much better than a can! I promise! The flavor is so delicious and can easily be adjusted to the amount of heat you want. I was seriously blow away by how much more my enchiladas came to life by just a couple extra steps.
I am going to highly encourage you to try out this recipe for yourself! You won’t ever want enchilada sauce from a can again after trying out this homemade recipe!
*Just want to note I DID NOT can this in the mason jars pictured. I just stored it in that in the fridge until I used it just a couple hours later.*
- ½ cup oil
- 4 Tablespoons flour
- ⅓ to ½ cup chili powder, depending on your taste- mild or medium
- 2 (8 oz) cans tomato sauce
- 3 cups water
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion salt
- salt to taste
- In a large skillet, heat oil over medium-high heat. Add in flour and chili powder, stir to combine and reduce heat to medium. Stir constantly and cook until lightly browned in color.
- Stir in tomato sauce, water, cumin, garlic powder and onion salt into the skillet, stirring constantly and continuing to cook on medium heat for 10 minutes of until slightly thickened. Add salt as need to reach desired flavor.