Homemade Enchilada Sauce
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Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce!
I am all for a good shortcut here and there when you are in a pinch. But once you make enchilada sauce from scratch, it’ll be very difficult to go back to store-bought. (Similarly to homemade pasta.)
There are a few steps involved here but I promise, it is well worth it.
Now the recipe does call for New Mexico or California chile peppers as they are on the milder side, but please feel free to use your own combination of peppers if you prefer a bit of a kick.
Either way, this homemade sauce will take your enchiladas to the next level. I use it all the time for these weeknight enchiladas. It’s an absolute game-changer!
Homemade Enchilada Sauce
Ingredients
- 2 ounces dried chile peppers, such as New Mexico or California
- 1 medium yellow onion, quartered
- 2 Roma tomatoes, halved
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 ½ cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons honey
- 2 tablespoons canola oil
Instructions
- Heat a medium cast iron skillet over medium high heat. Add chiles and cook until toasted and fragrant, about 30-45 seconds per side. Set aside and let cool; remove and discard seeds and stems.
- Add onion and tomatoes to the skillet and cook until blackened, about 3-5 minutes per side; set aside.
- Add garlic to the skillet and cook until blackened, about 1 minute per side; set aside.
- Place chiles into a 3 quart saucepan. Stir in onion, tomatoes, garlic, oregano, cumin and chicken stock; season with salt and pepper, to taste.
- Bring to boil; reduce heat and simmer until chiles have softened, about 15-20 minutes. Remove from heat; cover and let stand 15 minutes.
- Combine chili mixture and honey in blender until smooth.
- Heat canola oil in the saucepan over medium heat. Working carefully, add chili mixture to the saucepan. Bring to boil; reduce heat and simmer until thickened, about 10 minutes; season with salt and pepper, to taste.
- Transfer to an airtight container and place in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Did you make this recipe?
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I love to make bran muffins from scratch. They are so good!
Soup!!!! Definitely soup!!!
tweet
https://twitter.com/MeandBells/status/452103962867814400
i can make delicious lemon bars by scratch !:) love lemon!
Tweet: https://twitter.com/coriwestphal/status/451832743509635072
coriwestphal at msn dot com
Pickles! Every other year I grow more pickling cucumbers than any one person should be allowed to grow. Then I pickle away! Midgets, slices, spears, relish, dill and sweet. I make it all! Nothing is better, to me, than a pickle made from scratch versus what’s in store bought!
coriwestphal at msn dot com
https://twitter.com/smilekisses/status/451630099356729344
I make sweet bread from scratch and it’s worth all the work.
https://twitter.com/kj20082006/status/451596100168740865
I make pizza and yogurt from scratch
Spinach and mushroom quiche is worth making form scratch!
smchester at gmail dot com
Homemade macaroni and cheese!
I tweeted giveaway. https://twitter.com/flipper211/status/451418134755287042
I have just started making my own enchiladas and use canned enchilada sauce. Your sauce looks so much better I have to try it. I know I will never go back to using canned again.
Almost anything is better made from scratch, but my favorite recipe that is worth making from scratch is homemade flour tortillas–and now I can make enchilada sauce from scratch too thanks to you!
I like to make a good apple pie from scratch.
https://twitter.com/raggammuffin/status/451003959801806848
any bread or rolls are wonderful made from scratch
I always make chocolate cookies from scratch. The store bought even from the bakery just doesn’t cut it.
https://twitter.com/rusthawk/status/450810750878371840