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.
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Looks amazing can’t wait to try this with quinoa stuffed peppers!❤️
This was delicious, I made TWO small tweaks (bc that’s how I roll).
1. I ditched the 2 teaspoons of chili powder and replaced with 1 teas SMOKED paprika and 1 teas SMOKED chipotle (gave it a nice deeper flavor layer)
2. Replaced water for low sodium chicken stock
2.5 I really did a big helping of brown sugar…little extra sweetness to go with the extra spice
Thanks Phyllis I love to hear about tweaks!
I am always on the lookout for new recipes to try out on my family. This looks like a great one! Thank you for sharing.
Pizza sauce is worth making from scratch
I love to make spagehtti sauce from scratch
This giveaway has already ended.
I rarely SE canned beans any more. I make a big pot, and it’s good for two dinners or to pack in lunches. So easy and superior flavor and texture. Thanks for give away!
Scratch made chip beef gravy over salt risen toast….yum !!
mmmm making Bread from scratch is the best!
Salsa is worth making from scratch. My husband makes the best salsa.
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My favorite recipe from scratch paella
The best ever enchilada sauce I’ve ever made!! Very simple and oh, so delicious!!
i love to make macaroni and cheese from scratch. it’s totally worth it.
I love to make hummus from scratch! So many options to add in w/ the basics and so good for you!
My moms Good Rolls are worth making from scratch. They are the best!!!!
I like making lasagna
I love your recipes! Love making homemade pizza all from scratch. And I would love $100! 😉
I usually make my apple pie completely from scratch. Much yummier 🙂
Chinese food from scratch is best. Put everything you like in and nothing you don’t.