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Homemade Enchiladas Sauce can be a complicated process involving dried chilis and some patience. This recipe is a simplified version that you will love! Most likely, you already have most (if not all) the ingredients you need in your pantry. In minutes, you'll have an enchilada sauce that tastes delicious.
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Quick and Easy Homemade Enchilada Sauce

Homemade Enchiladas Sauce can be a complicated process involving dried chilis and some patience. This recipe is a simplified version that you will love! Most likely, you already have most (if not all) the ingredients you need in your pantry. In minutes, you'll have an enchilada sauce that tastes delicious.
Course Condiment, main
Cuisine Mexican
Keyword Cheese Enchiladas, Homemade Enchiladas Sauce
Prep Time 5 minutes
Cook Time 10 minutes
Enchilada recipe (also included) 1 hour
Total Time 1 hour 15 minutes
Servings 2 cups
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • ¼ vegetable oil or canola
  • 2 Tbs flour
  • 3 Tbs chili powder
  • 1 can tomato sauce 8 ounce
  • 1 cup chicken broth vegetable broth works, too
  • 2 tsp cumin
  • 1 Tbsp garlic minced (3 cloves)
  • ½ tsp onion powder
  • ¼ tsp salt

For the Cheese Enchiladas

  • 12 corn tortillas
  • 1 cup cheddar cheese grated
  • 1 cup Monterey Jack cheese grateed
  • 1 small onion finely minced
  • sour cream garnish (optional)

Instructions

For the enchiladas sauce

  • Mix together the chili powder and flour. Set aside.
  • In a measuring cup, or bowl, whisk the tomato sauce and the rest of the ingredients. Set aside.
  • In a saucepan, on medium heat, bring the oil until hot.
  • Add the chili powder/flour mixture and whisk (or stir) until blended. Cook the mixture until the red color begins to turn brown.
  • Add the liquid mixture, whisking until fully blended.
  • Cook until thickened (about 8-10 minutes.)
  • Once cooled, it can be stored in an airtight container up to a week.

For the enchiladas:

  • Preheat the oven to 350F.
  • Wrap the corn tortillas in a wet paper towel or clean kitchen cloth for 45-60seconds. This makes the tortillas more pliable for rolling.
  • In a casserole dish, ladle an thin, even, layer of sauce on the bottom.
  • Take one tortillas and fill the center with about 2 Tbsp. of cheese and about 1-2 tsp of onion. Don't over fill the tortilla. Roll the tortilla and place in the casserole dish, seam side down.
  • NOTE: You can take a shortcut by placing a layer of corn tortillas, flat, on top of the bottom layer of enchiladas sauce. Then, evenly spread a layer of cheese and onion, and repeat with a second layer of tortillas, cheese and onion. The final layer should be the remaining sauce and onion.
  • Once the dish is filled with the enchiladas. evenly pour the remaining sauce over the top of the enchiladas.
    Top with remaining cheese and (optional) any remaining onion.
  • Cover the enchiladas with foil and bake the enchiladas for 25 minutes. Remove the foil and return to the oven for about 5 minutes-- until the cheese are bubbling and melted.
  • Allow to rest for 5-10 minutes and serve. Garnish with sour cream, if desired.

Notes

We also tend to add a LOT of cheese on top, because we love it.
Yes, the prepared enchiladas can be prepared and frozen in individual portions, if you wish.  No need to thaw, just increase the baking time to about 45 minutes.
Sauce recipe adapted from Dinner then Dessert