From Scratch Enchilada Sauce Recipe

Yes, you could easily pick up a can of mediocre enchilada sauce at the grocery store for your next batch of enchiladas. However, why would you do that when you can make a delicious enchilada sauce at home in less than 15 minutes? I made this tasty enchilada sauce to use for some vegetarian black bean enchiladas. Spoiler Alert - they were delicious!

Watch Me

https://www.youtube.com/watch?v=egLEeECu2Sw

The Enchilada Sauce Recipe

I found this recipe HERE. I made only a couple of tiny tweaks. This is what I did:

Ingredients

• 3 TBSP olive oil

• 3 TBSP all-purpose flour

• 1 rounded TBSP chili powder

• 1 rounded tsp cumin

• 1/2 tsp garlic

• 1/4 tsp oregano

• 1/4 tsp salt (plus another 1/4 tsp later)

• 1/8 tsp cayenne pepper

• 1/8 tsp cinnamon

• 2 TBSP tomato paste

• 2 cups vegetable broth

• 1 tsp apple cider vinegar

• several turns of the black pepper grinder

Directions

1. Since the preparation moves pretty fast, measure out all your ingredients before you start. You want everything ready to go into the saucepan.

2. Heat the oil in a medium saucepan. Once it's hot, add in the flour and spices. Whisk this to cook for about a minute. You want to give the flour a chance to cook and the spices time to get fragrant.

3. Whisk in the tomato paste and the broth. Whisk until all lumps are gone.

4. Bring the sauce to almost a boil, then reduce to a simmer. Stir often while the sauce cooks for about 5+ minutes. The sauce will begin to thicken.

5. Once the sauce coats the back of a spoon, remove from heat. Whisk in the vinegar, black pepper, and a little more salt.

6. The sauce will continue to thicken as it cools.

This recipe makes about 16 oz of sauce, enough for a 9x9 pan of enchiladas. If you are making a 13x9 pan, double the recipe.

Black Bean & Cheese Enchiladas

makes 8 enchiladas

Ingredients

• 8 corn tortillas (use flour if you prefer)

• 1 batch of enchilada sauce

• 1 can of black beans, lightly smashed

• 3/4 cup cooked rice

• 3/4 - 1 cup shredded cheese of your choice, plus more for the top

  • I used shredded chedder and pepperjack in the filling and pepperjack for the top

Directions

1. Wrap 8 tortillas in a kitchen towel lined with damp paper towels. Place in oven at the lowest heat (170F) for about 15 minutes. Meanwhile, make the filling.

2. Combine beans, rice, shredded cheese and about 1/2-3/4 cup of enchilada sauce in a large bowl.

3. Place about 1/2 cup of enchilada sauce in the bottom of a 9x9 baking dish. Take each warmed tortilla, add about 1/8 of the filling and roll. Place seam side down in the baking dish.

4. Pour the remaining enchilada sauce over the enchiladas and sprinkle the top with additional cheese.

5. Bake at 350F for 30-40 minutes, until enchiladas are heated through.

I served my enchiladas with a side of Cilantro-Lime Slaw

Cilantro-Lime Slaw

vary measurement to suit your taste

Ingredients

2 cups shredded cabbage

1/2 thinly sliced jalepeno

2-3 TBSP chopped cilantro

1-2 TBSP thinly sliced red onion

DRESSING:

zest and juice of 1 lime

3 TBSP miracle whip

1/2 tsp cumin

1/8 tsp salt

Directions

1. In a large bowl, combine cabbage, jalepeno, cilantro and onion.

2. In a small bowl, whisk together the dressing ingredients.

3. Pour the dressing over the slaw and toss thoroughly.

4. For best taste, allow the slaw to sit in the refrigerator at least 1 hour before serving.

Notes:

• Double or triple the enchilada sauce recipe, then freeze the extra sauce for future meals.

• You can use any type of flour you want in the sauce. Even Gluten-free flour should work!

• Add more cayenne if you want it spicier; omit it completely for a milder sauce.

• Enchilada sauce can be used for more than just enchiladas. Check out this website!

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