Description
This homemade enchilada sauce recipe is a flavorful, easy-to-make sauce perfect for enchiladas, tacos, or as a dipping sauce. Made with garlic, tomato sauce, chicken broth, and aromatic spices, it delivers a rich and mildly spicy taste with the ability to customize seasoning to your preference. Ready in just 15 minutes, this sauce is a versatile addition to your Mexican-inspired meals.
Ingredients
Scale
Enchilada Sauce Ingredients
- 1 teaspoon olive oil (or butter, or oil of choice)
- 4 cloves garlic, minced
- ½ cup reduced-sodium chicken broth (or vegetable broth for vegetarian)
- 15 ounces tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 teaspoon onion powder
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper (optional)
Instructions
- Sauté Garlic: Heat olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant, careful not to burn it.
- Simmer Sauce: Add the reduced-sodium chicken broth, tomato sauce, chili powder, dried oregano, cumin, onion powder, sea salt, and optional black pepper into the saucepan. Stir thoroughly to combine all ingredients. Bring the mixture to a simmer, then cover with a lid and reduce the heat to maintain a gentle simmer. Let it cook for 10 minutes, stirring occasionally to prevent sticking, until the sauce thickens to your preferred consistency.
- Adjust Seasoning: Taste the sauce once simmered and adjust the salt and pepper levels as needed, since flavors develop during cooking. Remove from heat and use immediately or store for later use.
Notes
- You can substitute olive oil with butter or any oil of your choice.
- Use vegetable broth instead of chicken broth to make this recipe vegetarian.
- Adjust chili powder amount to control the heat level to your liking.
- This sauce can be stored in an airtight container in the refrigerator for up to one week.
- For a smoother sauce, blend after cooking if desired.
