Make a batch of Easy Homemade Enchilada Sauce in 10 minutes to use to make your favorite enchiladas, with this step by step EASY tutorial.
Do you like enchiladas? We sure do in our family! I typically keep a large can of store-bought enchilada sauce (for backup) in our pantry, but many times I forget to buy another one once it’s gone. If you’re like me, you don’t want to stop everything and run to the grocery store for one item (especially during Covid-19, right?). Have no fear!
It is so very simple to make it right at home. It’s a cinch to make 4 cups (32 ounces) of easy homemade enchilada sauce in only a few minutes! A LARGE can of enchilada sauce at the store is 28 ounces, so this recipe will give you a bit more that that (and it freezes well), so it’s a win-win.
Today I want to show you, step by step, how EASY it is to make this flavorful enchilada sauce. I found the handwritten recipe in my old recipe box, but there was no source noted to give credit where it is due! I’ve had the recipe for many years, and let me tell you, this is one great tasting red enchilada sauce! Here’s how to make it:
Scroll Down For A Printable Recipe At The Bottom Of The Page
What Ingredients Will I Need To Make The Sauce?
The ingredients you will use to make this delicious enchilada sauce are olive oil, flour, cocoa, tomato paste, sugar, water, and fresh garlic. You will also use the following spices to add the perfect flavor: chili powder, salt, oregano, basil, thyme, and ground cumin.
How To Make Easy Homemade Enchilada Sauce
Heat olive oil in a large saucepan on medium-low heat. Add flour, cocoa powder, salt, chili powder, sugar, minced fresh garlic, oregano, basil, cumin and thyme into a large saucepan. Stir these ingredients together until blended.
The mixture will be very thick and will be dark brown in color. Perfect! Cook for 1 minute on medium-low heat, stirring often.
Whisk or stir a small (6 oz.) can of tomato paste and 3 cups of water into the mixture until fully combined. Cook the easy homemade enchilada sauce on medium heat (uncovered) for 5-6 minutes. Stir often while it cooks. The enchilada sauce will thicken slightly as it cooks.
Once the sauce is slightly thickened, it is ready to be put to good use in a favorite enchilada recipe. That’s it! See how easy it is to make this sauce?
Time To USE Easy Homemade Enchilada Sauce!
I like to use a good flavored red sauce for my Easy Cheesy Enchiladas, and this sauce is perfect for that! Simply pour a base of the sauce on the bottom of the dish, add rolled filled enchiladas, and top them with more sauce, cheese and onions before baking. YUMMO!
After baking, I serve enchiladas (made with my easy homemade enchilada sauce) with dollops of sour cream and some chopped fresh cilantro. They’re delicious, and this wonderful homemade sauce plays a large part of that.
I hope you will consider trying this easy to make homemade enchilada sauce. It really does taste GREAT! Any leftover sauce freezes well, so even if I only make 4-5 enchiladas for my husband and myself, I know I always have sauce ready for another round in our freezer.
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Original recipe source: unknown (old recipe found written on a recipe card from years ago)
Make a batch of Easy Homemade Enchilada Sauce in 10 minutes to use to make your favorite enchiladas, with this step by step EASY tutorial.
- ¼ cup extra virgin olive oil
- 3 Tablespoons all purpose flour
- 6 cloves fresh garlic finely minced
- 1 Tablespoon chile powder
- 1 Tablespoon cocoa powder
- 1 Tablespoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon ground cumin
- ¼ teaspoon dried basil
- 2 teaspoons sugar
- 6 ounces tomato paste (canned)
- 3 cups water
Heat olive oil on medium-low heat in a large saucepan. Add flour, cocoa, salt, chili powder, sugar, garlic, oregano, basil, cumin and thyme to pan. Stir until blended. Mixture will be thick and dark brown in color. Cook for 1 minute on medium-low heat, stirring often.
Whisk or stir tomato paste and water into the mixture until fully combined. Cook sauce on medium heat (uncovered) for 5-6 minutes. Stir often while it cooks. The enchilada sauce will thicken slightly as it cooks.
Once sauce has slightly thickened, remove from heat, and use in your favorite recipes. Sauce may be frozen, if stored in a sealed, airtight container. Thaw fully before using.
The recipe makes approx. 4 cups enchilada sauce. Caloric calculation is made based on using 1/3 cup per portion.
Here’s one more to pin on your Pinterest boards!