If you’re a regular here at Healthy Kitchen 101, you might know this enchilada sauce recipe already as I posted it along with my chicken enchiladas recipe a few months ago. Now, you might be asking why I’m writing about the sauce again. Well, the sauce is really, really good; and I want to encourage you guys to make it from scratch.
Can You Buy Enchilada Sauce?
Of course you can. You can easily find a jar or a can of enchilada sauce in a supermarket. They even have the green enchilada sauce that I would recommend you guys to try.
However, if you can’t find it in the supermarket, head over to your nearest Mexican restaurant and ask if they sell the sauce à-la-carte. If they don’t, order a burrito (because why not?) and head back to the supermarket. You’re going to need some ingredients to make the sauce at home. It is better to make your own sauce anyway.
What Is Enchilada Sauce Made Of?
The ingredients for enchilada sauce are simple. You will need:
- Olive oil: You can opt for canola oil or sunflower oil. Any neutral oil will do.
- Chili powder: Beside chili powder, sometimes I like to throw in a bit of smoked paprika for a hint of smokiness. You can also add a pinch of cayenne pepper for an extra touch of heat if you want.
- Flour, to thicken the sauce.
- Some sort of liquid like chicken broth or water.
- Unsalted tomato sauce: Remember to use unsalted or low-sodium tomato sauce. Of course, you are the boss of your tomato sauce; you can choose salted sauce if you want. But do choose wisely though. It is always advisable to use unsalted or low-sodium canned foods over the salted ones.
- Some aromatics like ground cumin, onion powder, and minced garlic.
- Finally, some salt to taste.
How Long Does Enchilada Sauce Last In The Fridge?
This will depends on how you store it.
Once you finished making the sauce and it has cooled down, pour it into a clean jar or an airtight glass container. I always rinse the jar or the glass container in boiling water and then let them dry before I use them to store food. That way I know that the containers are properly cleaned. It’s an extra step, but I like to do it anyway, just to be sure.
Anywho, once stored in a container, the sauce can last up to a week in the fridge. A friend told me that using chicken broth instead of water will make the sauce go bad faster than using water. I’m not sure about this, so if you guys can confirm, please let me know. 😀
You can also keep the sauce in the freezer and it will last for about 3 months. I always make a big batch of sauce because it is very versatile and can be used in many dishes. It is better to have the sauce ready in the freezer. Keeping the sauce in an airtight container or a jar would be highly recommended.
Another trick that I learned is to store the sauce in an ice cube tray. Use an ice cube tray with a lid if you have one. Then, you just freeze them in the tray, take the cubes of sauce out and put them in a ziplock bag and store in the freezer. Small cubes of sauce melt faster than a whole jar of sauce, which is why this trick is really handy for anyone who needs a quick ready-to-use homemade sauce.
For example, you can make a big batch of sauce for your chicken enchiladas recipe, then store the leftover in the freezer. A few weeks later, when you throw a little party, you can just thaw the sauce and serve it as a dip with nachos and some crunchy veggies. Now all you gotta do is throw in some music, snacks and pizzas, and a bit of booze. I bet everyone will be having a great time at that awesome party of yours.
Homemade Enchilada Sauce Recipe
- 1/4 cup olive oil
- 3 tbsp chili powder
- 2 tbsp flour
- 1 cup water or chicken broth
- 8 oz unsalted tomato sauce 1 can
- 2 tsp ground cumin
- 1 tbsp minced garlic
- 1/2 tsp onion powder
- 1/4 tsp sea salt
- In a saucepan, add oil and put it on medium heat.
- Then, add chili powder and flour to the oil and stir well to combine.
- Keep cooking and stirring until color of chili powder turns from bright red to slightly brown.
- In a bowl, combine tomato sauce and the remaining ingredients and mix well until incorporated.
- Add the tomato mixture to the saucepan and whisk well to combine.
- Cook the sauce for 8-10 minutes on medium heat or until thickened.