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Homemade Enchilada Sauce

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Homemade Enchilada Sauce

Kim
The Cook
3 Servings
9 Ingredients
14 Comments

Another processed grocery item that you can easily make at home with pantry staples: enchilada sauce!

3 Servings
9 Ingredients
14 Comments

Ingredients

  • 1 teaspoon Olive Oil
  • ½ cups dice Onion, Yellow
  • 1 teaspoon mince Garlic, Cloves
  • ½ cups Chicken Broth/Stock
  • 1 tablespoon Honey
  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • ½ teaspoons Salt
  • 28 ounces Crushed Tomatoes, Canned

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

14 Comments

Join the discussion
  1. Thank you, this is great. I didnt realize it could be so easy, all the recipes I’ve seen are a lot if work.Do you have a recipe for green enchilada sauce?

  2. This is wonderful!! I have been wanting to make enchiladas for my husband but can’t find a sauce that is gluten free and dairy free! I’m so glad to hear that it will freeze well too!

  3. Do you think this has enough acid for water bath canning? I have access to a lot of tomatoes on an ongoing basis and would love to turn some of them into enchilada sauce.

  4. I see the conversion chart, but am still confused on how to read this recipe. Does it call for 5 cups of onion? 5 cups of chicken broth and 5 teaspoons of salt? The .5 really throws me off 🙁

  5. I use enchilada sauce in several recipes and I can’t wait to give your recipe a try, it looks awesome! Hope you have a fabulous week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. Thank you so much for this recipe! My mother has a soy allergy, and I could not find a single canned enchilada sauce without soybean oil. This made enough for the Vegan Enchilada Casserole, and what was left went into the freezer for next time. Everyone loved the casserole, so I’ll definitely be making my own enchilada sauce again.

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