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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tweeted
https://twitter.com/eswright18/status/455131482143457282
My family loves my homemade biscuits and gravy.
Strawberry rhubarb pie…..sweet and tart combination that makes a delicious pie.
I would say a birthday cake.
Chocolate chip cookies
my lasagna
Brownies
My favorite recipe from scratch is spaghetti. This recipe has gone through at least 5 generations and it is worth the work. Tastes great and has alot of history
Can’t wait to make it. No more canned sauce for my family!
Chicken and dumplings with homemade dumplings is worthy of taking the time to make it from scratch 🙂
The one worth making from scratch is Russian Pierogi. Takes FOREVER but they are so good.
https://twitter.com/dddiva/status/455082673657376768
All day spaghetti sauce- it is used for so many things and the jarred stuff doesn’t even compare.
Blueberry pancakes. You can’t beat the difference a few minutes of mixing up a few simple ingredients makes, instead of boring old pancake mix from a box.
https://twitter.com/klp1965/status/455072281459298304
I love to make my moms cream puff recipe
pound cake from scratch. YUM!
chevybelair1@juno.com
I think Lasagna is worth making from scratch, it is so much better than the frozen you can get.
i love making spaghetti and meat balls.
My favorite dish to make from scratch is potato salad. The recipe is never quite the same.