Slightly spicy with a strong tomato presence, Homemade Enchilada Sauce is a great sauce to have on hand to help make meal prep faster and easier. In addition to enchiladas, this sauce is a great base for casseroles, pasta, meat, and soup dishes. And, it’s freezer friendly too!
An enchilada, in essence, is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables or combinations of any of those items.
The cool thing about enchilada sauce is that you’re not really limited to just making enchiladas. With this sauce on hand, you can whip up a batch of chili in no time at all by just adding in canned kidney beans or black beans, a little frozen corn, and even cooked quinoa or ground beef.
What about topping your favourite burger or hotdog with this spicy sauce? Or pour it over some oven-baked chicken breasts during the last fifteen minutes of cooking time? It tastes great with a roast pork, or even spooned over a plate of scrambled eggs.
How about this idea: spread some enchilada sauce on a store-bought pizza crust. Top with tomatoes, red onions, grilled chicken, and a little cheese. Doesn’t that sound great? Or if you’re not in the mood for pizza, how about tossing some cooked pasta, grilled chicken, and roasted red pepper slices in this sauce for a great tasting, easy weeknight pasta dinner?
Probably one of my favourite things to do with this sauce is to brown some ground beef with diced green peppers and chopped onions. Pour in a good amount of sauce and stir together. Next, transfer the sauce to an oven-safe baking dish. Top with shredded cheese and bake until the cheese is melted and gooey. Serve with corn chips for a game day Beefy Enchilada Dip!
With a sauce as versatile as this Homemade Enchilada Sauce on hand, you have a variety of delicious meal-time favourites right at your fingertips!
- 3 tablespoons vegetable oil
- 1 tablespoon all-purpose flour
- 3 tablespoons chili powder
- 3 cups vegetable stock
- 2 cups canned tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- ½ teaspoon salt
- Using a roomy, heavy-bottomed sauce pan, heat the vegetable oil over medium-high heat.
- Whisk in the flour and allow the flour to cook in the oil for about a minute or so.
- Add the chili powder, oregano, cumin, and salt. Cook for 1 minute.
- Next, add the vegetable stock and the tomato paste. Whisk the ingredients together until the tomato paste has no lumps remaining. Allow the mixture to come to a low boil.
- Reduce the heat to a low simmer, place a cover on the sauce pan, and allow the sauce to simmer for 10 minutes.
- Once the sauce has reached the desired consistency/thickness, allow to cool slightly before transferring to a glass jar with a good sealing lid. Refrigerate for up to 4 days. Otherwise, transfer sauce to freezer-friendly container and freeze for up to 30 days.
- For freezing purposes, it’s a good idea to freeze into 1-cup portions. This way, you won’t need to thaw the entire batch for one recipe.