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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My favorite thing to make from scratch is chicken pot pie. I use a biscuit recipe instead of a pie crust. Much easier! 🙂
I tweeted https://twitter.com/2BeFitBy50/status/455315817148973056
My favorite from scratch recipe that is worth taking the time to make is Spicy Shrimp Chowder (can use white fish, lobster meat or clams as well) I never have a drop left when I make it, oes really fast.
seaweed salade.
banana pudding
https://twitter.com/slehan/status/455247432901984256
I like making home made soups from scratch.
Thanks for the contest.
Pie crust, its my grammy’s recipe. Its so easy and it tastes better than any other pie crust I have ever tried. Its so worth making it from scratch.
I never thought of putting Siracha in Enchilada sauce but I love Siracha! I add it with ketchup for dipping sauce.
I DO SPAGHETTI AND IT IS SO GOOD ..THE SAUCE IS INCREDIBLE I MUST SAY 🙂
Mac and Cheese is definitely worth making from scratch! So yummy!! 🙂
http://twitter.com/ccboobooy/status/455155691993698305
Chicken & rice
https://twitter.com/SkyShyskyk/status/455153812601188353
We love cookies!
Tweeted the giveaway here -> https://twitter.com/DarkMysticNight/status/455148741453176832
One of my favorite recipes to make from scratch is peanut butter pie.
I tweeted! https://twitter.com/Ladies_Lounge1/status/455143320789221376
elizzzzzabeth at yahoo dot com
I love homemade lasagna! I make my noodles and sauce from scratch. I hardly make it since it takes so long, but I do love it!
elizzzzzabeth at yahoo dot com
I am not a very good cook, but something I enjoy eating that was made from scratch would be lasagna. It’s always way better all from scratch.