This is an easy, homemade enchilada sauce. From start to finish, it only takes about 30 minutes to prepare. This recipe yields about 3½ cups, which is enough for two 9 x 13” baking dishes of enchiladas… that is, unless you prefer your enchiladas swimming in sauce. In that case, I would advise you to use the full 3½ cups in a single batch. The robust flavor of the sauce comes mostly from the chili powder, so a really high-quality chili powder is in order for this recipe. And if you want to make your own chili powder, I have a recipe for one, which you can find here.
Makes about 3½ cups
- 1 large onion, finely diced, about 1½ cups
- 2 tablespoons sunflower oil
- 1½ teaspoons sea salt
- 1 tablespoon flour
- 1½ cups chicken or vegetable stock
- ¼ cup chili powder
- 15 ounce can of tomato puree
- 1 teaspoon oregano
- 1 teaspoon cumin
Heat the oil in a large saucepan over medium-high heat. Add the onions and salt, and sauté until slightly translucent, about 5-7 minutes. Next, stir in the flour, and cook for another minute to cook out the raw flour flavor. Then, add the stock, and stir until the mixture thickens, about 2 minutes. Add the remaining ingredients, and stir until well combined. Once the sauce begins to boil, reduce the heat to a medium-low and simmer for 20 minutes. Check for seasonings. Slather onto your favorite enchiladas!