I've had a few requests for an enchilada sauce recipe and if you have looked here before, you haven't been able to find one, until now.
I have developed my own enchilada sauce recipe that is very delicious and issomewhat like the recipe we served in our restaurant.
My readers have commented on how delicious it is and raved on about it.
I'm going to show you how to make a nice smooth and very tasty sauce. One you will want to use for enchiladas, burritos, chile beans, tamales and nachos.
My little secret to a nice smooth sauce is to start out making a roux. This is where you cook flour in oil for just a minute or two before adding your other ingredients.
This roux will be your technique for thickening up your sauce and virtually eliminates any lumps.
Also I want to mention that if possible try to buy chile powder by Gebhardt. I've experimented with other brands and the results have not been as good. Of course if you can't find Gebhardt use what you have. It will still taste great.
Gebhardt is a favorite chile powder of mine.
Did you think that enchiladas is all you can make with this enchilada sauce recipe? Think again.
You will be able to make disappearing nachos. And that's exactly what will happen when you make nachos with this sauce.
Then there are tamales. If you have made my homemade tamales recipe, you know first hand how delicious homemade tamales can be.
Now you have a delicious red enchilada sauce to put over them. Add a little cheddar cheese and pop them in the oven for a mouth watering meal.
You can also use this enchilada sauce as the base for delicious chile beans and a sauce to go on top of burritos if you wish. We called that version our super burrito.
This is definitely one versatile enchilada sauce recipe don't you think?
You will see how easy it really is to make homemade enchilada sauce. This video takes you by the hand with step by step instructions.
You won't buy the canned stuff again. You will be creating an authentic tasting sauce you will want to make again and again.
So I've made a modification to this recipe depending on how hot you like it. Originally I used 4 Tablespoons of chile powder and some people claimed it was way too hot (spicy) for them so I went back in and played with the recipe.
For those of you who like their enchilada sauce mild, just reduce the chile powder to 4 teaspoons and it should be perfect for you. Of course you could always use an amount in between if you desire. Nothing wrong with experimenting!
First let's make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour.
Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed.
Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes.
Turn off the heat, this enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
As you can see, this enchilada sauce recipe is very quick to make.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California