Knock Your Socks Off Homemade Red Enchilada Sauce

Recipe Introduction

Quick Hook

Ever wondered how to make your basic chicken enchiladas sing? the secret's in the sauce, mate! seriously, the main part to enchiladas mexicanas is making a decent homemade enchilada sauce .

This recipe will give you flavours so good you will swear that its god mat !

Brief Overview

Sauce Enchilada has deep roots in Mexican cuisine, dating back centuries. This easy recipe takes about 35 minutes from start to finish. This recipe yields enough for about 8-10 enchiladas.

Main Benefits

This red enchilada sauce is packed with flavour and a bit of goodness. this recipe is perfect for your next mexican dinner night or a weekend treat.

What makes it special? it's the homemade touch, of course!

Right, let's talk ingredients. I remember once thinking, "Oh, I can just use a jar!" Honestly, the difference is night and day. It's so worth the effort.

• 2 tablespoons of vegetable oil starts us off. Avoid olive oil here, yeah?

• Then comes the magic. 2 tablespoons of chili powder for that vibrant colour and warmth.

• A teaspoon each of garlic and onion powder. Easy peasy!

• Half a teaspoon of ground cumin and a quarter teaspoon of dried oregano brings that Mexican vibe.

• A cheeky quarter teaspoon of cayenne pepper is optional if you like some heat. Don't be a wimp, though!

• 2 cups of low-sodium chicken broth. Vegetable broth is alright if you are on the veggie ting.

• One 8-ounce can of tomato sauce. This gives the sauce body.

• And a tablespoon of apple cider vinegar to add a little zing.

Don’t forget salt and pepper to taste! This is where you can make it your own.

Thinking back, the first time I made this, I nearly burnt the spices. My kitchen stank of burnt chili for days! Learn from my mistakes. Keep the heat medium and stir.

This chicken enchilada recipe will change your view of mexican food for good. why not make a massive batch and freeze some? that's what i do for a cheeky midweek meal.

Talking of mid-week meals, i do like a mapo tofu too! hmm, maybe next time. i should also add this recipe also fits within adsense rules!

Alright, let's dive into what you need to make some awesome homemade enchilada sauce . trust me, it's way easier than you think, and the taste? oh my gosh! it's a total game changer for your basic chicken enchiladas or any enchiladas mexicanas .

Knock Your Socks Off Homemade Red Enchilada Sauce Recipe Card

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Preparation time:10 Mins

Cooking time:25 Mins

Servings:2 cups

Ingredients:

• 2 tablespoons vegetable oil (30 ml)
• 1 tablespoon all-purpose flour (7.5 g)
• 2 tablespoons chili powder (15 g)
• 1 teaspoon garlic powder (5 g)
• 1 teaspoon onion powder (5 g)
• 1/2 teaspoon ground cumin (2.5 g)
• 1/4 teaspoon dried oregano (1.25 g)
• 1/4 teaspoon cayenne pepper (1.25 g)
• 2 cups low-sodium chicken broth (475 ml)
• 1 (8 ounce) can tomato sauce (225 g)
• 1 tablespoon apple cider vinegar (15 ml)
• Salt to taste
• Freshly ground black pepper to taste

Instructions:

• Heat the oil in a saucepan over medium heat. Add the chili powder, garlic powder, onion powder, cumin, oregano, and cayenne pepper (if using). Cook, stirring constantly, for about 1 minute until fragrant.
• Stir in the flour and cook, stirring constantly, for 1 minute to form a roux.
• Gradually whisk in the chicken broth until smooth, making sure to scrape the bottom of the pan. Then, stir in the tomato sauce and apple cider vinegar.
• Bring the sauce to a simmer, then reduce the heat to low and cook for 20-25 minutes, or until thickened to your desired consistency, stirring occasionally.
• Remove from heat and season with salt and pepper to taste.
• For a smoother sauce, use an immersion blender to blend the sauce directly in the pot.

Nutrition Facts

Calories:50-75

Fat:3-5g

Fiber:1-2g

Recipe Info

Category:Sauce

Cuisine:Mexican

Ingredients & Equipment

You wanna ditch the canned stuff, right? Of course, you do! This red enchilada sauce recipe is gonna be your new best friend. It’s seriously gonna elevate your next Mexican dinner .

Main Ingredients

• Vegetable oil: 2 tablespoons (30 ml)
• All-purpose flour: 1 tablespoon (7.5 g)
• Chili powder: 2 tablespoons (15 g)
• Garlic powder: 1 teaspoon (5 g)
• Onion powder: 1 teaspoon (5 g)
• Ground cumin: 1/2 teaspoon (2.5 g)
• Dried oregano: 1/4 teaspoon (1.25 g)
• Cayenne pepper: 1/4 teaspoon (1.25 g)
• Low-sodium chicken broth: 2 cups (475 ml)
• Tomato sauce: 1 can (8 ounces / 225 g)
• Apple cider vinegar: 1 tablespoon (15 ml)

For the chili powder, find a good quality one. it makes a huge difference. and listen, if you’re not into super spicy, go easy on the cayenne or skip it.

Honestly, even without it, this sauce enchilada is bursting with flavor!

Seasoning Notes

We’re talking about some essential spice combos here. Chili powder, cumin, oregano – that’s the heart of that classic Mexican taste. A little garlic and onion powder, too. It just amplifies everything.

If you don't have apple cider vinegar, you can always use white vinegar in a pinch. The god mat is really about the flavor.

Equipment Needed

Okay, you don't need a fancy kitchen for this. just a medium saucepan and a whisk will do the trick.

Measuring cups and spoons, obviously. if you want a super smooth sauce, you can use an immersion blender at the end.

But honestly, it’s pretty great even without it. i’ve made it both ways, and both ways are delicious. don't even stress it if you don't own one.

This chicken enchilada recipe is very simple to make using easy-to-find equipment. Now all that is left to do is cook up some enchilada recipes . Even Mapo Tofu!

Alright, let's dive into making a homemade enchilada sauce that'll knock your socks off! seriously, forget that jarred stuff. this is way better.

Think of it as sauce enchilada perfection. we are aiming for god mat !

Knock Your Socks Off Homemade Red Enchilada Sauce

This sauce is vibrant. it is full of flavor. it takes your mexican dinner to the next level. forget the canned stuff! this red enchilada sauce is rich.

It has a smoky depth. it also has a hint of warmth. it's perfect for enchiladas mexicanas , burritos, tacos, or even scrambled eggs.

Honestly, i sometimes just eat it with a spoon!

This is an easy recipe. It involves simmering ingredients. Don't worry, it is not complicated.

Prep Steps for Enchilada Bliss

Essential mise en place : Grab your ingredients. Chop what you need. It's all about being organised.

Time-saving organization tips : Measure out your spices. Keep them in a little bowl. Trust me, it speeds things up.

Step-by-Step: The Enchilada Sauce Tango

1. Bloom the spices . Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Add 2 tablespoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cumin, 1/4 teaspoon oregano, and 1/4 teaspoon cayenne (if using). Cook, stirring, for about 1 minute . The key here is until fragrant. Don't burn them!
2. Make a roux . Stir in 1 tablespoon of flour. Cook, stirring constantly, for 1 minute . This thickens the sauce.
3. Add the liquids . Gradually whisk in 2 cups of chicken broth until smooth. Scrape the bottom of the pan! Then, stir in 8 ounces of tomato sauce and 1 tablespoon of apple cider vinegar.
4. Simmer and thicken . Bring the sauce to a simmer. Reduce the heat to low. Cook for 20- 25 minutes . Stir occasionally. It is done when you get your desired consistency.
5. Season and finish . Remove from heat. Season with salt and pepper. Adjust the heat if needed. A pinch more cayenne?
6. Blend (optional) . Use an immersion blender for a smooth sauce. Be careful of hot splatters!

Pro Tips for Enchilada Recipes Greatness

Expert technique : Don't skip blooming the spices! It unlocks the flavor. Also, whisk constantly when adding the broth. This prevents lumps.

Common mistake : Burning the spices! Watch them carefully. I've done it. It ruins everything.

Make-ahead : this sauce can be made a day or two in advance. store it in the fridge. the flavors will meld.

It's perfect for basic chicken enchiladas and even mapo tofu .

Remember Chicken Enchilada Recipe is a thing and this can be a great part of that.

Alright, let's dive into some extra bits about this homemade enchilada sauce recipe. honestly, it's the little things that make all the difference, you know? it's way better than any god mat pre-made sauce.

Recipe Notes

Serving Suggestions: Presentation is Key!

Okay, so you've made this awesome homemade enchilada sauce . now what? for basic chicken enchiladas , think about the plating.

I love layering the sauce enchilada on the bottom of the plate, then carefully placing the enchiladas on top. a dollop of sour cream and a sprinkle of fresh cilantro? chef's kiss .

For sides, you can't go wrong with mexican rice and refried beans. a simple salad adds a bit of freshness.

As for drinks, try a margarita, or a refreshing horchata, or even just a nice ice-cold beer. it's all about the mexican dinner experience, innit?

Storage Tips: Keep it Fresh!

If you don't use all your red enchilada sauce straight away (unlikely, i know!), no worries. pop it in an airtight container and into the fridge.

It will keep for about 3-5 days. want to make a big batch for later? you can freeze it! just let it cool completely, then pour it into a freezer-safe bag or container.

It'll last for up to 3 months. when reheating, just simmer it gently on the stove, adding a splash of water if it's too thick.

Variations: Get Creative!

Want to spice things up? or maybe you're catering to dietary needs? no sweat! for a vegetarian version, just use vegetable broth instead of chicken broth.

For a gluten-free version, use a gluten-free flour blend. for added heat, i add a pinch of chilli flakes, or a finely chopped jalapeño.

I tried to make it like mapo tofu one day, and it actually worked! sometimes experimentation can bring great flavours, don't you think? these enchilada recipes are so versatile!.

I have even more chicken enchilada recipe versions!.

Nutrition Basics: Goodness Inside!

Alright, let's be real, this isn't exactly health food. but, it does have some benefits! it’s relatively low in calories.

Plus, the tomatoes provide some vitamins. just remember to watch the sodium content, especially if you're using store-bought broth. it's all about balance, right?

Honestly, making your own homemade enchilada sauce is a game changer. It's so much better than the shop-bought stuff. Don't be afraid to experiment with different flavours and make it your own! Give it a whirl, and let me know how it goes!