Try this Homemade Enchilada Sauce for your next Mexican night. It’s super simple and made from ingredients you probably already have on hand. Plus it’s WAY better than the canned version & much lower in sodium!
Time for another Recipe Redux post! This month’s theme was as follows:
Start Smoking in the New Year
The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.
I’ve been thinking about making my own Enchilada Sauce for a while now. We eat a lot of Mexican food in our house and we like it spicy, but I hate buying the canned version because it’s so high in sodium.
This sauce was inspired by this recipe and this recipe. It’s made with just a few basic ingredients and it’s so good! You can adjust the amounts of cayenne and chili powder to get your desired spice level!
Here’s the recipe:Print
Homemade Enchilada Sauce
An easy homemade Enchilada Sauce that’s healthier and more flavorful than store-bought and can be made with just a few ingredients!
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 4 1x
- 2 Tbsp oil
- 2 Tbsp flour
- 1 cup crushed tomatoes or no salt added tomato sauce (I use Pomi tomato sauce)
- 1 cup broth (vegetable or chicken)
- 3–4 Tbsp chili powder
- 1/2 – 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 2 tsp brown sugar
- Heat the oil in a small pan over medium heat.
- Stir in flour and mix until combined.
- Add remaining ingredients, bring to a boil, reduce heat and let simmer for about 10 min.
- Taste and adjust spices as needed!
Look for tomatoes where the only ingredient is “tomatoes”. Tomato sauce will be a little thinner, crushed tomatoes will be a little thicker. [br][br]Start with less spice (chili powder and cayenne), then taste and adjust to your liking. You can also add more sugar for a sweeter sauce.
So easy right? You’ll never want store-bought again!
This makes about 4 cups and you can store it in the fridge for a week or two!
[Tweet “This Homemade Enchilada Sauce from @leangrnbeanblog is WAY better than storebought! “]
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!