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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
https://mobile.twitter.com/SandyHeadtke/status/455440881307627520
Tweeted
New York style cheesecake and lasagna
Lasagna is my favorite that is worth making from scratch.
https://twitter.com/mjns1225/status/455432348247412736
Any time you can make things like this yourself, you typically see much lower sodium content. Gotta love that!
Going to try this enchilada sauce looks delicious!
My homemade recipe for Jambalaya is worth making from scratch. It not only tastes delicious but the house smells so good while it is cooking.
Looks tasty!
This looks delicious. I have loved trying new recipes since I’ve found your blog. They have all been so tasty.
Hmm.. I think dumplings are worth making by scratch! Customizing the meats inside ^__^
i love making lasagna from scratch- i freeze half it lasts for ages
I love to make chili from scratch.
Thanks for this recipe.I sometimes buy from the store but I really don’t like it.I am going to try this soon.
https://twitter.com/thomasmurphy40/status/455380023147778049
I like making my mom’s tomato sauce recipe from scratch.
Tweet – https://twitter.com/willitara/status/455376371314069504
My vegetable beef soup is definitely worth making from scratch. So much better than what comes from a can.
https://twitter.com/aes529/status/455372885025370112
I like to make Fetuccini Alfredo from scratch
My favorite thing from scratch would be baclava. MmMmmMm