Mexican dishes and the Tex-Mex cuisine from the US found their way to Germany several years ago, but it is still sometimes difficult to get the right ingredients for various recipes. In the US, for example, you can get everything your heart desires. Pre-made enchilada sauce is something you can get in countless versions in supermarkets – ready for you to use in your favorite enchilada recipe. To be honest, I prefer making my own sauces and stuff like that, but having the option – just in case you need it one day when in a hurry – is something I like a lot ;) Well… if you want to make awesome enchiladas and can’t find ready-made sauce in the stores, here’s a recipe to help you easily: Homemade Enchilada Sauce. Only the best, of course! ;)
Passionate cooks who like Mexican cuisine (that’s where enchiladas originally come from) will probably never use pre-made sauces. In fact, you don’t have to. Making your own enchilada sauce is quite easy. The ingredients you need can often be found in your cabinets and you can prepare larger quantities and freeze them, for example. Provided you have a freezer in your kitchen ;)
This recipe here is not a recipe that has been passed down in my family for decades. My mom never made something Mexican or Tex-Mex besides Chili con Carne ;) I got the recipe several years ago from a cookbook and made the sauce over and over again. Over time I made some changes here and there but not that much. Well… the results of my changes can be found here now. This means it can be passed on in the family from now on… maybe our French Bulldog wants to make enchiladas someday (we don’t have kids) ;)
Anyway. If you need a good enchilada recipe for the sauce, you can check out my delicious Chicken Enchiladas. Made drenched in enchilada sauce and buried under a lot of cheese. The perfect combination for enchiladas ;P
INGREDIENTS / ZUTATEN
2 tbsp. avocado oil
2 tbsp. all-purpose flour
1 1/2 tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 tbsp. tomato paste
2 cups (480ml) vegetable stock
salt, pepper
2 EL Avocadoöl
2 EL Mehl (Type 405)
1 1/2 EL Chilipulver
1 TL Knoblauchpulver
1 TL Zwiebelpulver
1 TL Paprikapulver
1/2 TL gemahlener Kreuzkümmel
1/2 TL getrockneter Oregano
1 EL Tomatenmark
480ml Gemüsebrühe
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
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Here is a version of the recipe you can print easily.
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Easy Homemade Enchilada Sauce
- Prep Time: 00:2
- Cook Time: 00:15
- Total Time: 00:20
- Yield: 1 1x
- Category: Sauces
- Cuisine: Mexico
Description
Homemade is always better – this easy Enchilada Sauce beats every storebought product ;)
Ingredients
2 tbsp. avocado oil
2 tbsp. all-purpose flour
1 1/2 tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 tbsp. tomato paste
2 cups (480ml) vegetable stock
salt, pepper
Instructions
1. Add the oil to a small saucepan and heat up over medium-high heat. Add the flour and cook for a minute or so, whisking constantly. Add the chili powder, garlic powder, onion powder, paprika powder, ground cumin, dried oregano and stir in – let cook another minute. Add the tomato paste and stir in. Gradually add the vegetable stock and stir until there are no more lumps of the flour. Reduce the heat and let the sauce simmer for about 10-15 minutes until the sauce has thickened nicely – stir from time to time so nothing burns. Season with some more salt and pepper if you like. You can use the sauce right away or store it in the fridge for 2 days.
Notes
Enjoy cooking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
