Red Enchilada Sauce is the base for many Latin dishes. Simple to make with carrots and spices for a fresh tasting sauce!
Red Enchilada Sauce
I’m a pro at making Tomatillo Salsa Verde and love to add it to my meals, but can you believe that I’ve never made a red enchilada sauce?
I’ve been relying on a couple of popular ready made brands that I always see in my grocery store and they taste good, but I recently noticed they are made with not so desirable ingredients like soybean oil and modified food starch, which is not food.
This easy enchilada sauce is made with simple ingredients and it’s simple to make!
Plus, the flavor is delicious!
If you want an enchilada sauce that will tempt you to use it in ways you never imagined (over scrambled eggs, as a dip for meatballs!), then you need to make this enchilada sauce!
Homemade Enchilada Sauce from A Dish of Daily Life!
This recipe is from my friend Michelle who blogs over at A Dish of Daily Life. Michelle recently had a serious surgical procedure done to alleviate some pain she has been dealing with, and thankfully she is recovering nicely, but it’s hard for her to keep the same pace she was used to prior to surgery.
When you have your own business there is no sick-pay or vacation days that you can pull from when you are forced to take a break.
All bloggers rely on traffic to pay for a multitude of things. From the web hosting fees to the energy bill!
To help Michelle out several of her friends are sharing her recipes so she continues to get new eyes on her awesome recipes!
Easy Enchilada Sauce
You won’t need any special kitchen equipment to make this sauce. All you need is a saucepan, but If you have an immersion blender it’s handy for this recipe.
Although a regular blender will work just fine, so don’t stress over that tidbit.
For this red enchilada sauce Michelle added carrots! Carrots adds a natural sweetness that cools down the chili and it also acts as a natural thickener.
It’s always a good idea to sneak in extra veggies whenever you can!
Can enchilada sauce be frozen?
Yes, Michelle says that this sauce can be made in advance and frozen.
When I made this I used it all up, but boy do I wish I would have made a double batch just to store some for another time.
To freeze, let the sauce completely cool, then put it freezer bags, vacuum bags, freezer safe glass or plastic jars.
This recipe makes about 3 1/2 cups of sauce and if frozen use within 3 months.
Ways to use enchilada sauce
In addition, how about –
- Adding enchilada sauce on eggs
- Enchilada sauce on homemade tamales
- Over burittos
- In tacos
- Inside quesadillas
- Over chicken, beef, fish or porl
Give this recipe a try. I know you’ll love it as much as I do!
Homemade Enchilada Sauce
- 1/4 cup vegetable oil (I used 2 tbl butter and 2 tbl olive oil)
- 1 medium onion, diced
- 1 large garlic clove, minced
- 1 cup carrots, diced
- 2 tablespoons all purpose flour
- 1/2 cup chili powder (about 2 1/4 of chili packets - see photo)
- 2 1/2 cups water
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- Salt to taste
- In a small sauce pan heat oil over medium heat.
- Add onion, carrot, and garlic. Saute until softened and fragrant (about 3-4 minutes).
- Stir in flour and chili powder and then add water slowly, stirring while adding it. Whisk until all ingredients are smooth. Stir in oregano and cumin.
- Bring the mixture to a boil, and then reduce heat to a simmer. Cook for 20 minutes.
- Puree with an immersion blender or carefully transfer to a blender.
- Season to taste with salt.
Original homemade enchilada sauce recipe