Flavorful and easy to make, this homemade enchilada sauce is so much better than the canned kind.Use it in your favorite enchilada recipes! Jump to recipe When I’m craving enchiladas on a weeknight, I first make this red enchilada sauce recipe.It’s the perfect starting point for fast, flavorful homemade enchiladas.

It takes minutes to make, and it calls for simple pantry ingredients.Still, its balance of tangy, earthy, and savory flavors really packs a punch.Swap it in for the store-bought stuff, and I promise, you’ll taste the difference.

Homemade Enchilada Sauce Recipe IngredientsGrowing up in the Midwest, I thought of enchilada sauce as one thing: the tomato-based stuff that comes in a can.But when I moved to Austin, I learned that in Mexican and Tex Mex cooking, enchilada sauce doesn’t always look one way.It can have a base of zingy tomatillos or be a chili gravy made from broth and spices.

Or it can be a mole or a piquant blend of rehydrated dried chiles.All that’s to say that this recipe is just one type of enchilada sauce, basically an upgraded version of the canned kind.Though I love experimenting with other styles of enchilada sauce as well, I often come back to this one because it’s so easy to prepare.Here’s what you’ll need to make it:Tomato sauce – It creates the sauce’s tangy base.

Avocado oil – For richness.I like its neutral flavor here, though if you don’t have it on hand, olive oil would work too.All-purpose flour –

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