Homemade Enchilada Sauce

Added more tomato paste

I use this recipe with three bean enchiladas, delicious. I freeze half for next use.

I loved the pinch of cinnamon!! I would have never thought to put cinnamon in an enchilada sauce, but it was so good and just gave it so much more depth to the flavor!

This turned out so creamy and flavorful! Makes a jar and a half of sauce to save for when I make enchiladas later. I thought it was a touch mild, so I added some hot sauce, accidentally oversalted it, added lime juice, and it's exactly how I want it!

Made this enchilada sauce for a sweet potato enchilada stack and it turned out super tasty. Easy to have most things on hand and you can follow your heart with the measurements for your own spice level :)

I made this for an enchilada casserole and loved it! I used sourdough discard iso flour and it worked a charm! I cut down the chilli powder to a tsp.

Delicious!

Excellent. Cook the flour spice mix until it starts to brown. Like a roux. Used less than 1 Tbsp of Adobe chili powder, as it was plenty spicy. Game changers: include cinnamon (enough for just a hint in the aftertaste, more than a pinch) & use the vinegar brightner at the end. Next time, make a double batch.

Instead of using all the different spices, use 1-2T taco seasoning.

Overall tastes good. I could taste the flour though. May adjust the amount to a bit less next time or use some cornstarch

Too spicy, needs chilli well reduced.

I made double the original recipe. I only used about half a cup of oil, and instead I used 1 and a half cups of tomato paste. This meant it was very dry at the beginning, but in the end (with the stock) it worked out great. Also added some crushed dried chillies at the end to give it some more spice.

Added a 1/2 tsp of smoked paprika to a double batch and 1 tsp of Chipotle chili powder (to 5 tsp of regular).

start with very finely diced onions, cook to dissolve before adding flour to make the roux. Garlic can be nice too Veggie Better than Bouillon is fine rather than opening a broth pack.

I added more of the seasonings, I did double the recipe. Super tasty!

Definitely like this better than store bought. Easy to adjust the spice level

I absolutely love this recipe, been using it for about 6 years now and it's my go-to for wet burritos. Definitely recommend

This was so easy and is absolutely one of the best enchilada sauces I have tried. Never buying store bought again.

So so easy! Made it for Hubby and me. There will be plenty for next week. Love it!

Best recipe I've found so far used many times, never fails

This sauce is so simple to make and is way better than canned enchilada sauce!

This was super easy to make in a pinch when I realized I didn’t have any canned enchilada sauce. I also didn’t have any tomato paste so I subbed a mix of ketchup and diced chipotles in adobo sauce. It was very tasty; I’m not sure I’ll be buying canned sauce anymore (but I will restock my tomato paste).

So easy and convenient! Better than canned.

Add 1/2 tsp onion pwdr and increased broth to 3 cups

This came together quickly. It was delicious!

Made for Mexican pizzas. Yum. Also left out vinegar.

Amazing!!! And l’ll never buy store bought again! On its own it’s quite spicy but… Used it for the beef enchilada casserole (also in my saves) and it was perfect and tasted much milder.

Add extra cumin

Easy to make and much better than store bought!!

Great recipe. The sauce got thick really quick, I added 1/2 cup of hot water and it was perfect. The sauce was enough for 8 tortillas.

Delicious!!

Great recipe. Substituted dried chilies for the chili powder but otherwise did not change. Made enough to freeze and won't be buying the canned version anymore.

By itself, it's probably too mild, but as a mix-in, it was good and so easy.

Skipped chili powder and added 2 chipotles in adobo sauce and 1 tbsp of the adobo sauce, added a pleasant heat and flavour.

Works just like the instructions say. The flour and spices bubble in the oil, then the tomato paste makes a thick roux-style paste. Feels like making a cheese sauce, whisking in bits of stock. Came out beautifully, sweet and sour and spicy. Worked with their enchiladas really well. Used a Swiss whisk to stir and that kept it lump free.

Have made this several times, just adjust the chill you add to suit.

I've made this over and over I no longer buy the stuff from the store.

Amazing! Love this recipe

This was amazing!

So much better than the canned stuff. Has a smooth flavor, thicker texture, I used the left over sauce the next day on my scrambled eggs

Made it, weren't huge fans bc the mole flavor.