A Houseful of Love

Stop buying canned enchilada sauce from the store! It’s easy and much cheaper to make your own.

And that’s not to mention all the questionable ingredients that are found in the canned stuff – seed oils, added sugar, food dyes, and all the various things that can be hiding under the “spices” and “natural flavorings” labels. It’s not worth it – trust me.

Instead, make your own, in less than 15 minutes, with simple ingredients you likely already have in your kitchen. It will be the most flavorful enchilada sauce you’ve ever had!

Trust me, I grew up in Southern California less than an hour from the Mexican border. I enjoyed my fair share of some of the best (and very authentic) Mexican food, including many, many enchiladas. This enchilada sauce is still my favorite (and it’s not close)!

Since Mexican food was my comfort food growing up, not having authentic Mexican food nearby was the hardest part of moving all the way to the Midwest. If I hadn’t developed recipes like this one, my refried beans, and my tortillas, I don’t know if I could have done it. However, now I can have it anytime I like – and it’s often even better than what is served at even the best Mexican restaurants!

It freezes well, so I like to make a big batch. Or make that big batch and don’t feel bad about enjoying some extra saucy enchiladas. I won’t judge!

What can I use enchilada sauce on?

Enchilada sauce is great on so many meals, starting with the obvious – enchiladas (whether traditional or in casserole form)! It’s also great for smothering on burritos, quesadillas, refried beans, or any other Mexican dish. I also enjoy it on eggs and veggies. I’ve even used it as a dipping sauce for tortillas! The sky’s the limit with this one.

Can I use alternative flours to thicken the enchilada sauce?

Yes! All-purpose, fresh milled, and whole wheat flours all work. I haven’t tried it, but I would assume that gluten-free flours and keto-approved flour substitutes (like arrowroot powder) should work too. Just follow the substitution instructions on the package.

What makes this enchilada sauce so good?

I love this enchilada sauce because of the complexity of its flavors. The hint of acidity from the vinegar, the slight heat from the chili powder, the touch of sweetness from the cinnamon – *chef’s kiss.* It brings out the best in any Mexican dish!

Is this enchilada sauce spicy?

It has a bit of heat from the chili powder, but I don’t think it’s any hotter than the mild stuff from a can. If you want it hotter, feel free to add a bit of cayenne!

Does this enchilada sauce keep well?

Yes, it will last in the fridge of up to 5 days and in the freezer for up to 3 months. Freeze it in smaller portions for individual use or in large batches for full recipes. I like to use Souper Cubes for easy portioning, but you can also freeze it in freezer bags in whatever sized portion you prefer.

Ingredients

• 6 tbsp butter – or other healthy fat (tallow, lard, olive oil, avocado oil, etc.)
• 50g (6 tbsp) flour – all-purpose, fresh milled, or whole wheat will work! Gluten-free flour and keto thickeners should also work, but follow instructions on package for substitutions.
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt – plus more to taste
• 1/4 tsp cinnamon
• 1/4 cup (about 2 oz) tomato paste
• 4 cups chicken bone broth
• 1 tbsp apple cider vinegar
• Freshly ground black pepper, to taste

Directions

Step 1: Melt the butter in a saucepan over medium heat.

Step 2: When butter begins to brown (or other fat is quite hot), add flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon. Whisk for about a minute until fragrant and forming a thick, uniform paste with the butter – no lumps!

Step 3: Add tomato paste to the saucepan and mix until combined.

Step 4: Add the broth to the saucepan, whisking as you go. Make sure there are no lumps, especially around the sides.

Step 5: Bring to a simmer, whisking constantly, until the sauce begins to thicken, about 8 minutes.

Step 6: Remove from heat. Add the vinegar and black pepper. Taste and adjust salt as needed (if it tastes bland, it needs more salt).

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Nutrition Facts

Amount Per 1 Cup
Calories: 288 kcal
Fat: 20g
Total Carbohydrates: 17g
Fiber: 3g
Protein: 12g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.