May 28, 2013

Enchilada Sauce

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Have you tried making your own homemade enchilada sauce? This recipe has been a reader favorite and wildly popular from the Black Bean Spinach Enchiladas so I wanted to give it a chance to shine in the spotlight. People are so excited when they try it and rave about how easy and delicious it is. I love making homemade versions of staple foods because you know all the ingredients that are going in, and you're able to leave out extra additives and preservatives. I've made this sauce countless times and it's been great on a wide variety of enchiladas. It's mild, so if you prefer spiciness try a little cayenne pepper. My favorite variation is adding ground chipotle powder (usually about 1/4 - 1/2 tsp. in place of the chili powder) which gives it a wonderful, smoky kick. It's fun to play around with different spices, and I'd love to hear your variations if you give it a try!


Vegan, gluten-free (with gluten-free flour)
Adapted from Martha Stewart

Ingredients
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper
Optional: cayenne pepper, ground chipotle, paprika, etc.

Directions
In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
In a medium saucepan, heat olive oil over medium heat.
Add tomato paste, and the bowl of flour and spices.
Cook 1 minute, whisking continuously.
Whisk in broth, increase heat, and bring to a light boil.
Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.
Salt/pepper to taste.

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31 comments:

  1. This is seriously the BEST sauce ever. I had stopped making enchiladas when I ditched processed foods because I could never make it taste the way the canned stuff tastes. This? Tastes even better. I love it!! THANK YOU!

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    1. Hi Jess!! YAY so glad you like it! Totally agree. I don't think I could live without enchiladas so thank goodness for this ;) Thanks for the message!

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  2. oooh this looks so good! i must try it!

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  3. Omg, this is awesome! I will definitely be trying this one out soon!

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    1. Enjoy Elana! :) Would love to hear what kind of enchiladas you try it out on!

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  4. Looks Wonderful and very nice Presentation..

    -Mythreyi
    Yum! Yum! Yum!

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  5. Where could I go and get an enchilada recipe so I could try this wonderful sauce

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    1. Hi Tish! This is great on a variety of different enchiladas, but our favorite is the Black Bean Spinach Enchiladas seen here:
      http://www.thegardengrazer.com/2012/03/black-bean-spinach-enchiladas.html

      Enjoy!! :)

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  6. Sauce recipe sounds great...one little recommendation...it looks like you use flour torts in the picture, try using corn tortillas next time. I'm from San Antonio TX, the Tex Mex capitol of the world and my family is from Mexico so that should lend to my street cred on this topic :) Anyway, using corn tortillas is the traditional way to make enchiladas and you will find that the corn tortillas hold up much better than flour. I can only imagine that the flour tortilla get a little mushy or gummy when drenched in sauce and thru the baking process. That won't happen with corn it's a much better texture and tastes AWESOME! Just an idea. Also, if you wrap the corn tortillas in a damp paper towel and nuke em for 2 min. to heat them up, they become very soft and easy to roll without having to lightly fry them before rolling. It reduces the fat and makes the tortillas nice and pliable so they don't break when rolling.

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    1. Hi Patty! Thanks for the great tips! I LOVE corn tortillas and use them often. They have such amazing flavor, don't they? :) Awesome tip on making them more pliable for rolling. That definitely helps. Thanks for the message!

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  7. I love enchiladas but I'm more a green enchilada sauce person. Can you tell me how you would change this if I used tomatillos instead? Thanks!

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    1. Hi Emmy! Awesome question. Here's a recipe for Tomatillo Enchilada Sauce from Martha Stewart I've had bookmarked and keep meaning to try soon:

      http://www.marthastewart.com/340845/tomatillo-enchilada-sauce

      Would love to hear if you try it out and your thoughts! :)

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  8. My sauce got lumpy with the flour and very thick :( what did I do wrong?

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    1. AH! Sorry to hear that! That's never happened to me - did you be sure to whisk it well through those initial steps?

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  9. could you possible substitute the olive oil for veg. oil?

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  10. OOOOH MY GOODNESS. Just made my first ever homemade enchiladas. Checked out this recipe of yours and, boom baby, this is the business. I never leave comments but I had to thank you for this so simple recipe. I will never order this at a resturant again.

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    1. Haha, AWESOME!! Congrats on your first homemade enchiladas :D Glad they worked out for you!!

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  11. Whaaaaat?! These are burritos smothered in tomato sauce! If you want a REAL enchilada "sauce", use dried red chile pods. Red chile is much better for you as well. I'm from New Mexico and if we know anything, it's definitely enchiladas. You'll never use a tomato sauce for these again. Sick!

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  12. No worries. This recipe was easy cause I already had everything. Now I gotta be authentic. Get a clue. There is always someone who does it better. Thanks again for the simplicity.

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  13. Fantastic recipe! Thank you, Do you think I can make a large batch and freeze it? Have you ever tried that?

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    1. Hi! I've haven't personally tried freezing it yet, but a reader of mine has and here was her comment:

      "I froze the enchiladas and the sauce separately. Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan - whisking helped keep it smooth. Then poured the sauce over the frozen enchiladas, added some cheese, and baked @ 400, covered for 30 minutes and uncovered for 15 minutes."

      Hope that helps! :)

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  14. Yum! This sauce is delicious! Much better than the canned stuff. I added a little smoked paprika and cayenne and the family loved it. My little ones who love to "help" me cook even tried licking the pan! Lol thanks for posting. This one is going in my recipe box.

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    1. Hi Mary! Haha, glad you and your little ones loved it. And hooray for finding "keeper" recipes! I recently started to add smoked paprika too! LOVE that stuff :) Take care!

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  15. I want to substitute corn starch for the flour (we are wheat free) Do you suppose it would be equal amounts?

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    1. Hi Merry! Use only half as much corn starch (1/8 cup) in place of the flour, and mix it with a little water before adding. I've also used gluten free flour with success if you have any of that! Hope you enjoy! :)

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  16. This is exactly what I need in my life! I've been making smothered burritos a couple times a month since the folks I cook for love them. However, I've been stuck using canned sauce, much to my chagrin. That's all going to change next time I serve up smothered burritos, and I'm really looking forward to it! Thank you!

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    1. Hey Melody! So happy you're excited to try this out! There are lots of recipes out there for homemade enchilada sauce now. I love that!! Hope you like this one on your smothered burritos - yum! :)

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