Homemade Enchilada Sauce
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
A recipe worth making from scratch? Spaghetti sauce and chili.
I usually make an enchilada sauce that is more involved and “authentic”, but my fiancee won’t touch the stuff so I hope he will try this instead! Being easier to make doesn’t hurt either 😉 And as far as making food from scratch? Definitely Chicken Parmesan with a spicy marinara. Too many places cheat with chicken patties. Gross!
Just a bit of personal encouragement, Chung-Ah: there’s always going to be a few readers who will express discouraging sentiments. Don’t feel bad about their comments. They’re just being a bit of a wet blanket, that’s all. I love your blog, and your meal ideas are so approachable and user-friendly that I personally am quite excited about trying many. I found your blog last week and have been reading up on a few entrees that sound amazing. It’ll be fun to dig through your old posts and find yet more recipes! I’m trying the enchilada sauce recipe tonight while the husband is at poker, so that we can make the enchilada skillet recipe tomorrow with the sauce. Can’t wait! The results should be fantastic.
I’m very new to you website, just today and LOVE it already! Can’t thank you enough for the Homemade Enchilada Sauce; we’ve always enjoyed Mexican and Asian food and I often prepare them at home, but I’ve NEVER found a decent tasting enchilada sauce!!!! Thanks again!!! Your Berry Smoothie looks fabulous, can’t wait to make it!
I like making pizza from scratch. It always tastes better. Especially if I can hand make the cheese, although not easy to do as its hard to find raw milk here.
https://twitter.com/channynn/status/446987489975078912
I’m a believe in pizza from scratch. Down to the mozzarella cheese. SO WORTH IT!
My favorite recipe is called tomatoes and noodles. It is from my grandmother. Homemade noodles, canned tomatoes, bacon, and onion. Makes me comfy and happy immediately!
YUMMY my Mom always made this for us. She called it Goulash !
-https://twitter.com/tcarolinep/status/446838490177994753
Flaxseed almond pancake is my favorite recipe to make from scratch.
tcarolinep at gmail dot com
I think lasagna is worth it.
Brioche bread…simply amazing!
https://twitter.com/LuLu_Brown24/status/446674150363791360
My favorite recipe to make from scratch is a dark chocolate layered cake; there’s nothing better.
My family never uses tomato sauce. We use dried chilies, spices and broth. What region is this sauce from?
Respectfully
Katie, this is just one variation of homemade enchilada sauce of the many variations out there. I tried a dried chili version myself but it was not one that I personally liked.
I’ve always wanted to make enchilada sauce!! :9
yumyum! definitely worth it to make my own blueberry muffins. baked goods are far overpriced!
Gumbo! 🙂 Especially a good seafood one.
What a fantastic, easy sauce! I would love to smother this all over a batch of homemade enchiladas. Thanks for the inspiration, Chung-Ah!
Shortbread cookies – so easy to make from scratch and so much more buttery and delicious than store bought mix..,,or any homemade soup recipe.