This is my Quick Enchilada Sauce for when you don’t have enough time to make a traditional enchilada sauce. 10 minutes and done!
When you get a craving for delicious Mexican food, what do you do when you have no sauce ready? This happened to me just last week, when I wanted some Chilaquiles Rojos for breakfast. Never fear, you can now use this 10-Minute Enchilada Sauce.
- How to Customize the Heat
- Using Enchilada Sauce
- How Do You Make Traditional Enchilada Sauce?
This may look like a lot of ingredients, but it’s mostly spices, when it comes down to it. A good sauce is a complex mix and lots of spices will give it the best flavor.
Just like a mix of several varieties of apples make a better applesauce, a mix of chiles will give a better sauce.
I’ve used Dark Red Chile Powder and Ancho Powder. These chile powders will give the Enchilada Sauce its color. They’re mild-ish, so the sauce will be suitable for everyone.
Be aware that the product marked “chile powder” in the US is a mild variety. The one called “dark chile powder”, which I’ve used here, is a little more spicy. If you’re in the UK, it’s my understanding that the bottles of red chile powder are actually very spicy, so you’ll need to make some changes. Be sure to watch for that, if you’re in the UK.
How to Customize
It’s easy to customize with different chiles. I recommend that you add them after the sauce is finished so you can taste it as you go. Try one or more of these, but a little bit at a time, just in case:
- Arbol Chile Powder
- Chipotle Pepper Powder
- Guajillo Powder
- Rooster Sauce (Sriracha Hot Chili Sauce)
Have a browse at all
How to Use Enchilada Sauce
You can use this Quick Enchilada Sauce right away. It’s the reason I made it.
It can stay right in the same saucepan. Fry your tortillas in a little bit of oil then dip them in the hot sauce with tongs. You’ll be able to fill them and roll them easily.
How Do You Make Traditional Enchilada Sauce?
My Traditional Enchilada Sauce is just as tasty as this easy recipe but it uses dried chiles instead of chile powders.
If you have the time and the dried chiles, try it instead. It’s only a matter of reconstituting the chiles and using a blender to make the sauce. You can strain it, or not, whichever you prefer.
Yes, it takes a little longer, but it’s definitely something to consider, especially if you want to go as authentic as you can.
Store your sauce in an airtight container in the refrigerator for up to 5 days. I prefer to use a glass jar since sauces like this one can discolor plastic.
If you make a double batch, you can store it in the freezer too. It will keep for 5-8 months.
Quick Enchilada SauceTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 4 tablespoons All Purpose Flour
- 2 tablespoons Red Chile Powder, mild
- 2 teaspoons Ancho Powder
- 2 teaspoons Onion Powder
- 2 teaspoons Garlic Powder
- 1 teaspoon Chicken Bouillon Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 3 cups Water
- 8 ounces Tomato Sauce
- In a small bowl, measure and mix together all dry ingredients. Set aside.
- Add 3 cups water to medium saucepan. Whisk in tomato sauce until completely mixed. Whisk dry ingredients into water mixture.
- Heat on medium high, whisking frequently, until desired consistency, about 5-7 minutes.
- Taste and add more salt or pepper, as desired.
- If the sauce thickens too much as it cools, slowly whisk in about ¼ cup water. It's easy to add too much water so be careful not to add too much too fast.
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