How To: Make Homemade Enchilada Sauce

Welcome to my third installment of “HOW TO” Wednesdays! This 4 weeks of “how to” will be on seasonings that you can make straight out of your cupboard to save you a little cooking time or spending money. This week spices things up with some Homemade Enchilada Sauce.

We used to have cans…and more cans…and more cans of enchilada sauce on hand. We would double or triple stock up on the stuff since we used enchilada sauce in a lot of recipes. Obviously, we love tex-mex food, spicy food, enchiladas, spicy soups, and much more…so I have no idea why I had not been making my own enchilada sauce any sooner! Our friend Alison, food blogger at gimmesomeoven, was the first one to make me realize that I could make my own homemade enchilada sauce. Ever since I have been hooked! We like ours especially spicy, but depending on the pepper you use will depend on the heat levels. We actaully had some dried ghost peppers that were given to us…so our personal version had an especially potent bite…yikes!

Check out my other favorite homemade seasonings: Italian Dressing Seasoning, Pumpkin Pie Spice and Garlic & Herb Seasoning (how-to coming soon)!
Homemade Enchilada Sauce

modified from gimmesomeoven

What You’ll Need:

  • 4 Tbsp. chili powder
  • 2 small dried chiles, rinsed, soaked (soaking liquid reserved), and minced
  • 2 Tbsp. flour
  • 2 cloves garlic, diced
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 1 chicken bouillon cube
  • 2 cups water
  • 1 tbsp. olive oil

How To: Make Homemade Enchilada Sauce

  1. Heat oil in a large skillet over medium heat. When hot, add chiles and garlic and cook, stirring for about 30 seconds. Then add in flour and spices and cook for another minute.
  2. Add in bouillon cubes and water. Bring to a boil, stirring constantly. Reduce heat and  simmer 15-18 minutes until thick.
  3. Reserve in an air tight container and refrigerate for later use.

7 Responses to “How To: Make Homemade Enchilada Sauce”

  1. Andrea says:

    That’s great! I wonder if it can be done without the bouillion cubes? Most of them have MSG in them, which we can’t do in my family.

    • You certainly can! You could substitute chicken stock for the bouillon cubes and water. I know some store bought kinds also have trace amounts of MSG, but I have found a few organic versions without. Or you could use homemade chicken stock, which is delicious…and you just gave me another idea for a How To!! Yay!! :)

      • Andrea says:

        Good to know. Thanks. I figured that would work. We make our own chicken stock all the time. It’s so much better than canned! (It’s even better when we remember to toss in some celery leaves, carrot peels, and onion bits.)

  2. Megan, this is a wonderful idea! I can’t help but wish, every time I make enchiladas, that I had a sauce that wasn’t out of a can. This looks like something I absolutely must try next time I make them. So easy, and I bet so delicious. Thanks for sharing! Happy Friday :)

  3. Stephanie says:

    This recipe looks delicious. If I make it with chicken stock or broth instead of the bouillon cubes, how long will it last in the fridge? Thanks!

    • Hi Stephanie!
      Great question! Enchilada sauce will last a few days. 4 days in the refrigerator if the food is stored properly. Place in an air tight container for the best results. You can transfer the food to the freezer if longer storage is needed. Thanks!

  4. jenny says:

    Can you make a big batch and can it for longer term storage ?
    If so, do you have instructions for canning?
    Thanks, Jenny