In just a few minutes & with items you probably already have in your pantry, you can whip up a batch of Homemade Enchilada Sauce that will have you never buying the canned stuff again!
So it’s not too often that I go ahead and make a homemade sauce in addition to cooking a meal. I’m typically pretty content buying the bottled or canned alternatives. But I was making a recipe that I needed enchilada sauce for (I’ll be sharing that later this week) so I decided to go ahead and try a homemade version.
Definitely not disappointed! This was way better and way more flavorful than anything from a can! Plus it honestly wasn’t hard at all! I would definitely recommend the next time you are making enchiladas, or any recipe that calls for enchilada sauce, go ahead & try out this Homemade Enchilada Sauce!
*I will go ahead and disclose with this Homemade Enchilada Sauce – I know that it is not an authentic enchilada sauce, since it is made with tomato sauce instead of peppers. But for a quick sauce that allows you to know all of the ingredients involved, this is a winner of a recipe!
Homemade Enchilada Sauce
- 1 tablespoon olive oil
- 1/2 cup frozen chopped onion thawed
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 teaspoon oregano
- salt to season
- 1 can 15 ounces tomato sauce
- 1 cup chicken broth
- Heat oil in a medium saucepan over medium-high heat. Add the chopped onion and cook until just browned, about 5 minutes or so. Stir in the garlic, chili powder, cumin, and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
- Add in the tomato sauce and chicken broth. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
- Remove from heat & use in your favorite Mexican-inspired recipes! Keep refrigerated for up to one week.
RECIPE INSPIRED BY: Kitchen Meets Girl
Care for some more Homemade Sauce Recipes?
this recipe may be showing off at any of these fabulous parties