This Enchilada sauce is fantastic, this dip recipe is also fantastic. In the past I’ve had questions about using fresh garlic and minced onion in place of garlic powder and onion powder in the recipe. Comment document.getElementById("comment").setAttribute( "id", "aa26def32f2c78745568d0fe05d109a9" );document.getElementById("d0925d2984").setAttribute( "id", "comment" ); Privacy Policy Disclosure Policy Cookie Policy, Copyright © 2020 Add a Pinch. This easy red enchilada sauce comes together quickly and keeps in the refrigerator for up to two weeks! Why did you change the recipe to use olive oil instead of vegetable oil? Thanks! ..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel. I didn’t have any on hand but figured I had all the ingredients and found your enchilada recipe.

Worth every second it takes to make it. I haven’t tried canning this sauce, Amy, but I have frozen it. Would never make this dip without this sauce recipe.

I made a hybrid of her and your enchilada recipes and this sauce made all the difference! This sauce was delicious. So, here’s my super easy homemade enchilada sauce recipe. Thanks! I really like how thick it is too. My husband LOVED them and told me to be sure that I save this recipe for the future! Thanks! And since we use it so often around my house, I’ve learned to just make sure I keep a supply! Add oil and flour to a medium saucepan over medium heat. WE LOVE IT. Can I use this and if so how much. All Rights Reserved, This post may contain affiliate links. Thanks again, so thrilled to have your recipe. I love canning and have a garden in the summer so I make big batches of tomato type stuff. In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle … Wow, what a compliment, Tab! Enter your email to get recipes delivered right to your inbox. Thank you for this wonderful recipe. A M A Z I N G !!! And don’t get me started on how quickly my beef enchilada dip disappears. Gluten-free – Use a gluten-free all-purpose flour. Thanks. I was craving enchiladas for dinner tonight, but I didn’t have any enchilada sauce.

Thank you for posting! This was so easy to make. It is fabulous, but does not have the same storage ability as using dried spices in this recipe. I literally went through my recipe book and tossed out the enchilada sauce recipes that I thought were pretty good. Sometimes I put a bit less oil and flour and mix in some cornflour to thicken, to keep the oil levels down.

Stir flour and chili powder into the oil; cook and stir until smooth. You will not need to adjust a thing. Enchilada Sauce makes a staple ingredient to keep on hand for quick meals. Vegan – Use vegetable stock in place of the chicken stock or broth called for in the recipe. I think you guys are going to absolutely love it! Within that I found this recipe and, WOW! You absolutely can do that! Then, I continue on adding in the crushed tomatoes, oregano, and other dried spices, brown sugar, salt and pepper. Please read my. I’m so glad your family loves it, Tereasa!

Made it, loved it, will most definitely make it again. Thanks! It now a little over a week later and I think it’s enchilada time again. This enchilada sauce is so simple to make and uses ingredients that I always have on hand in my pantry. Your email address will not be published. I’m so happy that you and your husband enjoyed these! Have you ever tried canning it? Great recipe!!! Excellent texture and flavor balance.

I suggest to those making this sauce recipe for the first time – Perfect as is. I’m glad you enjoyed it Sean.

Olive Oil is better for you and has more flavour Yvonne. My family absolutely adores enchiladas – whether it be my chicken enchiladas or my super simple enchilada casserole – it is something that I can always depend on them devouring. Hi Vonny, Use immediately or pour enchilada sauce into an airtight container and refrigerate for up to two weeks. Heat the oil in a medium saucepan over medium heat. Mercy! Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. I recommend only using fresh garlic and onion if you are making the sauce to use immediately and eaten within three days.

Is there a difference?