Homemade Enchilada Sauce

I've always wanted to try making my own enchilada sauce and I finally got around to doing it. IT Guy and I were raised on good Mexican food so I was always disappointed in the canned versions of sauce I found in the grocery store. This turned out to be so simple to make and it tasted great! It's not too spicy but has that dark red chili flavor that IT Guy loves so much. This made enough sauce for a pan of enchiladas but you could double the recipe then freeze some for later if you want to. Just a really good sauce!

Homemade Enchilada Sauce



1 28-ounce can crushed tomatoes
1 cup chicken broth
1/4 cup flour
1/4 cup vegetable oil
3 tablespoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
2 tablespoons brown sugar
1 small onion ~ finely diced
2 cloves garlic ~ minced
Salt and pepper to taste

In a large skillet, saute the onion and garlic in the oil for about 3 minutes.

Add the flour and stir to combine. Allow to thicken for a couple of minutes.

Pour in the chicken stock and combine.

Add the crushed tomatoes, brown sugar, cumin, oregano, and salt & pepper.

Cover and simmer for about 15 minutes.

Use immediately or store in a covered container for up to two weeks.

The line-up!

Saute the onion and garlic in the oil.

Then add the flour and mix well.

Cook and stir until thickened. 

Then add the chicken broth.

Then add the tomatoes and the seasonings.

Allow to simmer for a few minutes.

Use immediately or store in the fridge, 

covered, for up to two weeks!