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Homemade Enchilada Sauce Recipes

Category Sauces
Whether you prefer a bold red sauce, a fresh and spicy green, or a creamy queso, enchiladas need a good sauce to be complete. This page contains recipes for homemade enchilada sauce.
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Recipes

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December 29, 20062 found this helpful

Ingredients

  • 8 oz tomato sauce
  • 3 cans water (use tomato sauce can)
  • 2 Tbsp.cornstarch
  • 2 Tbsp.taco seasoning

Directions

Mix all of these together and bring to a boil. Lower hear and simmer for about 2 minutes.

By imaqt1962 from Ilinois

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Solutions

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July 17, 20130 found this helpful

This is a guide about making enchiladas. The process of making enchiladas can be learned very quickly. Then you are ready to prepare these delicious rolled, stuffed tortillas.

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Questions

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By 0 found this helpful
March 13, 2005

I'd love to make homemade enchiladas for a Fiesta themed party I'm planning, but most of the recipes I find use store bought enchilada sauce. They don't sell any at my local grocery store, so I was wondering if anyone had a tested homemade recipe I could use. Thanks! Trix

Answers

By Tawnie (Guest Post)
March 14, 20050 found this helpful

2 tbsp. shortening
Red Chile Sauce for Enchiladas
2 tbsp. flour
1/4 c. pure ground red chili

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2 c. beef bouillon or water
3/4 tsp. salt
1 clove garlic, crushed
Pinch of Mexican oregano
Pinch of ground comino (cumin)
http://www.cook  6-240207,00.html

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March 14, 20050 found this helpful

Very Easy:
2 lg. cans tomato sauce
1 sm. can tomato paste
lots + lots of chile powder (about 1/4 the whole spice container)
That's it! Cook/simmer for about 30-45 min's.
Hint: put onion in with hamburger meat while browning, not in sauce.

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By My name here. (Guest Post)
December 8, 20050 found this helpful

A bit more time involved but easy and very much worth it...so much better than the canned stuff or powdered stuff...make lots and then freeze for later use.

12 oz whole dried new mex. chiles
garlic to taste (4-8 cloves)
Mexican oregano to taste (1-2 TBSP)
Salt to taste

Tear up the dried chiles, discard stems and seeds. Put in a pot and just cover w/ water; bring to boil then let simmer for 20-30 mins.

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Ladle out the chiles a couple ladles at a time into a blender (better than food processor), and add enough chile water to almost cover. Add garlic, oregano & salt, and blend until pureed. You'll have to do this 2, may be 3 times. Don't fill up the blender more than 2/3 full with each batch. Use or freeze in canning jars. (To un-freeze, just remove metal lids and heat in microwave for a minute, pop out the semi-frozen block, and continue to defrost in larger bowl.)

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By andrea mcgee (Guest Post)
September 10, 20060 found this helpful

With enchilada sauce similar to "mole" sauce your main & base ingredient is The big dried red chilis.
Than, with the base feel free to add whatever spices you like and even onion & garlic would give it great flavor! You boil the dried chilis & then put in the blender with a little water and flour, until you reach desired thickness.

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November 13, 20060 found this helpful

Here is a delicious enchilada sauce recipe similar to the one we used to use in our restaurant. You can also use this for delicious nachos too.

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2 cups chicken broth
4 Tbs Gebhardt Chili Powder
1 tsp. ground cumin
2 heaping tsp. garlic powder (with no salt added)
3/4 tsp. salt
1 pinch ground cinnamon (less than 1/16 tsp.)
1/3 tsp. sugar
5 Tbs. cold water
5 Tbs. white flour

Instructions: http://www.cook  auce-recipe.html

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By Yugo Slav (Guest Post)
April 7, 20070 found this helpful

Here is the BEST recipe I have ever had, and so easy!

Boil a small pot of water and add 1 store bag of mexican bried RED large chili peppers
Cut two large red tomatoes in quarters and add to pot
Boil until chilis are soft
Put in blender
Blend with salt and a dash or sour cream until pureed

Be sure not to fill your blender too full!

Enjoy :)

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By mary (Guest Post)
June 24, 20070 found this helpful

I've been looking for the perfect enchilada sauce. We recently had friends visit from Mexico and was told " Use Las Palmas and add a little brown sugar and Mexican oregano".

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I'm going to try it along with the homemade variety using dried chiles. My brother is an enchilada afeciando and I'm trying to make a sauce which is like his favorite restaurants.

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By Patty (Guest Post)
December 19, 20070 found this helpful

I use tomato paste and thin it with water to whatever consistency I want. Then I add packaged taco seasoning to taste. I could never find a commercial brand that I remotely liked and got tired of trying :-)!

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By teresa (Guest Post)
December 30, 20070 found this helpful

1-small can of tomato sauce
1-cup water
1-can large olives
1/2 bell pepper(red)
2 tablespoons creole seasoning(tony Chachere's)
1/4 red onion
put all in the blender and blend away until it's all blended.

Pretty good recipe.

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By (Guest Post)
January 10, 20080 found this helpful

Well, I actually got this recipe from a former housekeeper of mine who used to live in Mexico.

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It sounds a little difficult, but it's super easy and you can add a little of your own flare, because the recipe is not very strict.
So..
You will need:
8-10 roma tomatoes(the small ones)
3-4 gloves of garlic
a little seasoning,
a pinch of salt and 2 tablespoons flour.
In a blender blend, the tomatoes and garlic.
Next bring that mixture to a simmer and stir in flour, slat and seasoning, I would suggest a little chili powder and if you like(I don't) a little oregano. Sometimes I also just buy a enchilada seasoning packet and put in a bout half. And I would also suggest using Queso Fresca for the enchiladas, a little different, but very authentic.
Good Luck!
Jessica

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By misty (Guest Post)
November 6, 20080 found this helpful

I use a small can of tomato soup with half a cup of milk and one candy kiss of chocolate and some chili powder and garlic and salt and a few other seasonings. IT IS GREAT!

For a green sauce. I use a stick of cream cheese then one small can of green sauce and a small can of chopped chilis and two chicken breasts already cooked and shredded. I cook the cause chilis and cream cheese in a pot until it is all melted and mixed then fill the tortillas with chicken and a small amount of sauce then top the dish with the remaining sauce.
IT IS GREAT!

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By Stephen of Ft. Worth (Guest Post)
January 29, 20090 found this helpful

4oz. new mex/cascabel peppers (dried)
1 lg. clove roasted garlic
1/2 clove
2 bay leaves
1 tbs. canola oil

Boil peppers until soft and bright red put in blender with 1 1/2 cups of pepper broth, the garlic and the clove and puree. In sauce pot add oil over med. high heat, add puree and 2 whole bay leaves cook for three min. remove from heat. It is great over queso fresco and onion enchiladas.

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September 6, 20090 found this helpful

2 cups chicken stock
1/2 onion
3-4 cloves garlic
1 teaspoon cumin
1 teaspoon salt
1 bag of dried new Mexico chili peppers that have been simmered in water till softened then water drained (Remove the seeds before simmering).
Blend peppers with other ingredients until a paste is made, thin as desired.
Dip white corn tortillas in sauce and warm on griddle then roll with chicken inside (do not let the tortilla get to stiff to roll up). Top with Rancharo cheese & chopped onion. That is all my friend from Mexico does but I like to add the cheese and a little sauce to the chicken in the tortilla. My father adds sauce over the top and bakes it for a while.

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By 1 found this helpful
January 11, 2012

Does anyone have a great enchilada gravy they would like to share? Thank you in advance.

By Sherri from CA

Answers

January 12, 20120 found this helpful

1 medium onion, chopped and sauted
3 1/2 cup tomato sauce
1/2 tsp. garlic powder
1-2 Tbsp. chili powder
1/4 tsp. oregano
1/2 tsp. salt

Combine all ingredients into a pot and heat on stove until just bubbling. Simmer for 5 minutes.

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