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Enchilada sauce recipe

ENCHILADA SAUCE RECIPE


  • Author: Chefjar
  • Total Time: 20 minutes
  • Yield: 6 1x

Description

It is the Best Enchilada Sauce recipe from scratch. This homemade Enchilada sauce is savory and full of Mexican flavors. Paleo & Gluten Free.


Ingredients

Scale
  • Olive oil- 1/4 cup
  • Crushed tomatoes- 1 can
  • Red Chili powder- 2 tsp
  • Corn starch-1/4 cup
  • Vegetable/Chicken stock- 1 1/2 cup
  • Roasted cumin- 2 tsp
  • Dried Oregano- 2 tsp
  • Garlic cloves ( finely chopped)- 3 medium
  • Green bell pepper ( seeded & diced)- 1 small
  • Onion ( finely chopped)- 1 medium
  • Brown sugar- 1/2 tsp
  • Ground black pepper-1/2 tsp
  • White pepper- 1/4 tsp
  • Juice of 1 lime
  • Salt-1/2 tsp

Instructions

  1. Roast cumin seeds & grind them in a spice grinder.
  2. Chop the onion, garlic cloves & the bell pepper in a chopper.
  3. Take a medium-sized saucepan. Heat olive oil over medium heat. Sauté the chopped veggies 3-4 minutes.
  4. Add the crushed tomatoes and continue cooking another 3-4 minutes.
  5. In a small bowl combine the corn starch with chicken/vegetable stock. Mix well.
  6. Pour the mixture into the saucepan with veggies.
  7. Whisk in the remaining ingredients ( ground roasted cumin, red chili, black pepper, white pepper, oregano, lime juice).
  8. Adjust spices & salt.
  9. Transfer the homemade enchilada sauce into an airtight container. You can refrigerate it for up to two weeks.

Enchilada sauce recipe

Notes

Serving suggestions:
Enchiladas
Burritos
Casseroles
Stuffed poblanos

  • Prep Time: 10
  • Cook Time: 10
  • Category: Sauces
  • Cuisine: Mexican

Nutrition

  • Serving Size: 100 g
  • Calories: 33 kcal
  • Sodium: 233 mg
  • Fat: 0.83 g
  • Carbohydrates: 5 g
  • Protein: 1.67 g
  • Cholesterol: 0 g

Keywords: enchilada sauce, easy enchilada sauce, how to make enchilada sauce