Homemade Enchilada Sauce


While I have yet to master taking food photo’s this homemade enchilada sauce recipe requires no work at all. It’s far tastier then most of the canned varieties that I’ve tried.

Homemade Enchilada Sauce


3 cups of chicken or vegetable broth

15 ounce can of diced tomatoes (I used a fire roasted variety)

1/3 cup all purpose flour

2 tablespoons olive oil

1 teaspoon of minced garlic or 1 clove garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/3 cup chili powder (I used Penzey’s Regular Chili Powder)

1 teaspoon salt

hot sauce or cayenne pepper to taste (added once cooked)

You can use either an immersion blender or a regular blender for this recipe. If using the immersion blender place all of the ingredients except for hot sauce or cayenne pepper into a 3 or 4 quart saucepan and blend until smooth. If using a regular blender place all of the ingredients except for hot sauce or cayenne pepper in there and blend until smooth then pour into a saucepan.

Heat the tomato mixture in the saucepan over medium heat. Whisk or stir frequently until the mixture beings to thicken. Remove from heat and add hot sauce or cayenne pepper to your taste. More water or broth can be added if sauce is too thick.

Use this sauce in any recipe calling for a can of enchilada sauce such as beef enchiladas.

Shared at Fight Back Friday, Real Food Wednesday

Picture by Little Blue Hen

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