Enchiladas are one of our go-to dinner recipes and I long ago stopped buying the sauce in a can. With this homemade enchilada sauce recipe, you will too!
Enchiladas are one of my go-to recipes on a weekday night – we probably have them about once every 2 weeks. I make them a bunch of ways. I much prefer my green chile chicken enchiladas recipe, but my husband and one of my sons prefer enchiladas with red sauce, so I have to make them from time to time.
For years, I would simply buy 2 of those cans of red enchilada sauce whenever I made enchiladas…well – no more. I have now started making my own homemade enchilada sauce and once you see how easy it is, you will as well!
The last time I made this, I ended up tripling the recipe, dividing it in to thirds. I used 1/3 of the sauce for dinner and then put the rest in storage bags and froze it for later. It freezes beautifully, although the next time I make it, I plan on going crazy and making enough to can about 20 pints of it (you would use the water bath canning method to can this homemade enchilada sauce)
This enchilada sauce recipe has a medium heat level. If you like things a little spicier, you can add some Cayenne pepper or any hot sauce you like. I used fire-roasted tomatoes for added flavor and smokiness but if you can’t find them, regular diced tomatoes will work just fine.
Anyway – for the filling of the enchiladas, I kept it pretty simple this time by just mixing some of the enchilada sauce and cheese with some shredded chicken. If you are in the mood for beef enchiladas, you can use the filling from my easy beef enchiladas.
And now I am starting to think that we eat WAY too many enchiladas in our house…..
Anyway – scroll down for the recipe!
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, sliced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 14.5-ounce can fire-roasted diced tomatoes
- 2 cups vegetable broth, divided
- 1.5 tablespoons flour
- 6 10" flour tortillas
- 3 cups shredded, cooked chicken
- 1 4-ounce can diced green chilies, drained
- 2 cups Mexican blend shredded cheese, divided
- Green onions for garnish
- Sour cream for serving
- Preheat your oven to 350 degrees F.
- Spray an 8x12" baking dish with non-stick cooking spray and set aside.
- Add the olive oil to a pan and cook the onion until it's lightly browned, about 4 - 5 minutes.
- Add the garlic and cook for 1 to 2 minutes or until fragrant.
- Add the spices and cook for approximately 1 minute.
- Remove from the heat and let cool for 5 minutes.
- To the bowl of a blender, add the tomatoes, 1½ cups of the broth and all of the pan ingredients.
- Blend until smooth, scraping down the sides as needed.
- Pour the sauce back into the pan and bring to a simmer over medium heat.
- In a small bowl, whisk together the flour and remaining ½ cup of broth until smooth. Pour this into the enchilada sauce, whisking constantly.
- Bring the sauce back to a simmer and continue whisking until it begins to thicken.
- Turn the heat down to medium-low and cook for 15 minutes to allow the flavors to blend.
- When the sauce is done, add 1 cup to the shredded chicken along with the green chilies. Stir to combine and add 1 cup of the cheese. Stir again and set aside.
- Working with one tortilla at a time, add ½ cup of the chicken mixture down the center and roll it up leaving the ends open. Place it in the prepared baking pan, seam side down.
- When all of the tortillas are rolled, pour most of the enchilada sauce over the top, reserving some for serving.
- Sprinkle with the remaining cheese and cover tightly with foil.
- Bake for 20 to 30 minutes or until hot and bubbly. Uncover for the last 5-10 minutes to lightly brown the top, if desired.
- Serve with sour cream, green onions and additional cheese if desired.