This incredibly quick and easy enchilada sauce recipe is so wonderful, and really makes your enchiladas turn out that much better versus using store bought canned enchilada sauce.
You can modify the heat of the resulting enchilada sauce by simply adjusting the amount of jalapeno or chili powder up or down.
We love to use this enchilada sauce for many dishes, much more than just enchiladas. A couple of simple favorite dishes are enchilada bakes and burritos enchilado style (like those available at Baja Fresh, the fast food Tex-Mex restaurant).
To start with (and I love my Nutribullet, but a food processor or blender would work for this as well) add a 1/2 can of fire roasted diced tomatoes, with the juice – do not drain them, and 1 6 oz can of tomato paste as well as a 1/4 of a jalapeno pepper finely chopped.
Blend until smooth.
Heat your skillet and vegetable oil over medium heat, add flour and seasoning: onion powder, cumin, chili powder, paprika, salt, and garlic powder.
Reduce your heat to medium and stir constantly until your flour and seasoning combination turns a burnt orange color, and still a fairly light brown.
Slowly add the blended tomato mixture, stirring while adding it to the cooked seasoning until thoroughly blended.
Add chicken broth, combine and cook at medium heat for 10-12 minutes and reduce the heat more if the enchilada sauce is bubbling too rapidly (should be closer to a high simmer vs boiling). The sauce will thicken slightly while cooking, and continues to thicken a bit more once removed from the heat.
Season to taste toward the end of the cook time, adding more salt if desired.
Quick and Easy Enchilada Sauce Recipe
- 7.25 oz (204 g) crushed or diced tomatoes (prefer fire roasted, 1/2 14.5 oz can, do not drain)
- 6 oz can (170 g) tomato paste
- 1/4 jalapeno pepper (finely diced)
- 1/4 c (59 ml) vegetable oil
- 1/4 c (30 g) all-purpose flour
- 1 Tbsp (7 g) onion powder
- 1 Tbsp (6 g) cumin
- 2 tsp (6 g) chili powder
- 2 tsp (4 g) paprika
- 1 1/2 tsp (8.5 g) salt
- 1 tsp (3 g) garlic powder
- 1 c (237 ml) chicken broth
- Add the 1/2 can of fire roasted diced tomatoes, the tomato paste, and the jalapeno to a food processor or blender and blitz until smooth.
- Heat the oil in a large skillet over medium high heat, add the flour and seasoning: onion powder, cumin, chili powder, paprika, salt, and garlic powder and stir frequently while cooking until it is a burnt orange color.
- Add the blitzed tomato and jalapeno, stirring it in slowly. Add chicken broth, combine then reduce heat to medium and cook for 10-12 minutes until the enchilada sauce begins to thicken slightly. Reduce heat more as needed to prevent boiling. Remove from heat when the sauce starts to thicken. Add salt to taste, if desired.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!