Enchilada Sauce

Though you can easily buy a can of enchilada sauce, why not try your hand at making your own?

This sauce is DELICIOUS! Use to make some homemade enchiladas, juevos rancheros, or my recipe for Copycat Taco Bell Mexican Pizza.

The sauce will keep in the fridge for up to a week and can also be frozen. Reheat the enchilada sauce in a saucepan or skillet.

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Enchilada sauce

In a medium saucepan over medium heat, heat some vegetable oil. Add some very finely diced onion, garlic, and red bell pepper.

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Cook until soft, about 2 minutes or so.

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Add some chili powder, cumin, cayenne, salt, black pepper, and some bouillon seasoning.

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Cook for an additional 2 minutes until the spices darken and their flavors are released.

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Sprinkle in some flour, stir to combine, and then allow the mixture to cook for another minute.

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Add in some broth and stir to combine, and cook, stirring, until the liquid thickens, 2 to 3 minutes.

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Add the can of tomato sauce.

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And then the water.

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Bring to a boil, reduce the heat, and then cook the sauce until it has reduced by about a third, about 4 to 5 minutes.

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Let it cool slightly, then se a blender or immersion blender to blend the sauce.

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The sauce will keep in the fridge for up to a week and can also be frozen. Reheat the enchilada sauce in a saucepan or skillet.

Serve with these red beef enchiladas!

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Ingredients

  • 2 tablespoons vegetable oil
  • 1/4 onion, finely chopped
  • 1 tablespoon garlic, finely minced
  • 1/4 cup red bell pepper, finely diced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bouillon cube, beef, chicken, or tomato
  • 1 tablespoon all-purpose flour
  • 1/2 cup chicken or vegetable broth
  • 1-15 ounce can tomato sauce
  • 1-1/2 cups water

instructions

  1. Heat up the oil in a medium saucepan over medium heat. Add the onion, garlic, and bell pepper until soft, about 2 minutes.
  2. Add the chili powder, cumin, cayenne, salt, black pepper, and bouillon cube. Cook for 2 minutes until the spices darken and their flavors are released. Sprinkle in the flour, stir to combine, and cook the mixture for another minute.
  3. Add the broth and stir to combine and cook, stirring, until the liquid thickens, 2 to 3 minutes. Add the tomato sauce and water, then bring to a boil. Cook the sauce until it has reduced by about a third and is nice and thick, 4 to 5 minutes.
  4. Let the mixture cool slightly, then use a blender or immersion blender to blend the sauce.
  5. The sauce will keep in the fridge for up to a week and can also be frozen. Reheat the enchilada sauce in a saucepan or skillet.

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