I like to cook most things from scratch, so it always feels like a bit of a fail when I buy canned enchilada sauce. Every time that can goes into my shopping cart, I think about all of the sodium and preservatives and who-knows-what-else that I’ll be feeding my family, and that doesn’t sit well with me. So, last week, I headed into my kitchen with a mission of creating my own enchilada sauce recipe, and I came out victorious. My new enchilada sauce is real; it’s easy to make; and it’s crazy good. Make it once, and you’ll never go back to canned (I know I won’t).

Enchilada Sauce Recipe

This recipe makes approximately 2-1/2 cups of enchilada sauce. A 14-oz. store-bought can contains around two cups, while a 28-oz. can contains around four. If you need to replace a big can, just double the recipe. That’ll give you your four cups, plus one to spare.

Note: We aren’t big on spicy foods in my house, so this enchilada sauce is on the mild side. If you want more heat, just increase the amount of chili powder. It’s easy to customize to your tastes.

Watch me make the recipe, or skip straight to the instructions below.

Cook Time:

15 mins

Ingredients:

(1) 8 oz. can of tomato sauce
2 cups broth (vegetable, chicken — whatever you have)
4 Tablespoons chili powder (Here’s how to make your own)
2 Tablespoons all-purpose flour
2 Tablespoons vegetable oil
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

What You Do:

Heat the oil over medium heat. Add the flour, and stir to combine. Cook for one minute, stirring constantly. This will give you the roux to thicken your enchilada sauce.

Add the spices, and cook for another minute to bring out their flavor.

Then, add the broth and tomato sauce, and stir to combine. Allow the sauce to simmer uncovered over medium to medium-low heat for 15 minutes, stirring occasionally.

And that’s really all there is to it. Gorgeous enchilada sauce in just 15 minutes!

Use your sauce right away; store it in the refrigerator to use later in the week; or freeze it for later. This sauce doubles beautifully. I recommend doubling it every time you make it, so you can use have and freeze half for later. It won’t take you any longer, and it’ll give you a reserve for busy nights.