Make Easy Enchilada Sauce

There are lots of different ways that you can make an enchilada sauce. Although most people think of enchilada sauce as "red," they also come in white and green varieties. You may already have the ingredients right in your cupboard to make one the following easy enchilada sauces.

Ingredients

White Enchilada Sauce

  • 1/2 cup butter or margarine
  • 3 tablespoons flour
  • 1 cup water
  • 1/4 cup chili powder
  • 3 tablespoons ground cumin

Green Enchilada Sauce

  • 1-2 Tbsp. extra-virgin olive oil
  • 1 small onion, minced
  • 2-3 cloves garlic, minced or pressed
  • 1 green pepper, chopped
  • 1 jalapeno, seeded and membranes removed
  • 3/4 lb. tomatillos, husked halved
  • 1/4 bunch cilantro, coarsely chopped
  • 1/2 teaspoon Kosher salt
  • Pinch black pepper
  • 1/2 tsp. cumin
  • 2 cups chicken broth

Red Enchilada Sauce

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced onion
  • 1/2 teaspoon dried oregano
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1/4 cup salsa
  • 1 (6 ounce) can tomato sauce
  • 1 1/2 cups water

Steps

White Enchilada Sauce

  1. Melt one stick butter or margarine in a saucepan on medium heat.
  2. Add tablespoons of flour, a little at a time. You may not need to add as much flour in order to make a loose paste.
  3. Add water, along with ground chili powder and ground cumin.
  4. Bring to a low boil, just long enough to thicken the sauce. If it seems a bit too thick for your needs, it can be thinned further with more water.
  5. Serve! When the sauce is to the taste and consistency that you prefer, it is now ready to pour over rolled and filled tortillas, or used with any other Mexican dish you like.

Green Enchilada Sauce

  1. In a large saucepan or pot, heat olive oil and gently sauté onions and garlic. Onions and garlic should be translucent, not burnt.
  2. While onions and garlic sauté, combine tomatillos, green peppers, jalapeno peppers, and cilantro in a blender or food processor. If ingredients do not blend well, add a little chicken stock to aid the process.
  3. Pour the tomatillo mixture over the onions and garlic in the saucepan.
  4. To the saucepan, add chicken broth, salt, pepper, and cumin.
  5. Turn burner to high until mixture starts to boil, then turn down to low. Let simmer for 15 minutes to an hour.
  6. Serve!

Red Enchilada Sauce

  1. In a large saucepan or pot, heat olive oil and gently sauté garlic for 1 minute.
  2. To the garlic, add the rest of the ingredients, except the water. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
  3. Mix ingredients together and then add the water.
  4. Bring to a boil, then let simmer for 15 minutes to an hour.
  5. Serve!



Tips

  • Substitute beef broth for the water to give it more flavor.
  • If you have leftover beef roast and gravy, this is a good way to make another meal out of it. In this case, the sauce is already thickened and all you would have to add would be the seasonings.
  • Try blending your spices in with your flour before turning it into a rue to ensure spices are evenly distributed.

Also, add little garlic and onion powder to the flour mix. Start out with a 1/4 tsp. Adjust to personal preference.

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Sources and Citations

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