Try this super simple homemade enchilada sauce just in time for Cinco de Mayo. Sure, you can buy it in a can. But making your own sauce is not only healthier but also more adaptable to your personal tastes. This simple red enchilada sauce is my favorite because the flavors are so pronounced. It’s made with my husband’s famous (and easy) homemade taco seasoning mix, a favorite at our house. Make your enchilada sauce with your own favorite taco seasoning blend to craft your new favorite enchilada sauce.
Easy Homemade Enchilada Sauce
Makes 1 pint (about 2 cups); sauce for about 8 enchiladas
2 Tablespoons olive oil
2 Tablespoons flour (or cornstarch for gluten-free)
3 Tablespoons Homemade Taco Seasoning Mix
2 cups water
6 ounces tomato paste [Note: Look for BPA-free containers or check out this tomato paste option that comes in a glass jar.]
Heat oil, flour and taco seasoning in a large pot over medium heat for 1-2 minutes (add a splash of your water if it gets too difficult to stir). Add water and tomato paste, dissolving tomato paste in water. Reduce heat and simmer uncovered for about 20 minutes, stirring regularly.
Adapted from VeggieConverter
How to Use Your Sauce on Enchiladas
I like to use this enchilada sauce on cheese enchiladas. Prepare 8 soft corn tortillas (or make your own corn tortillas) by filling them with shredded cheese in an 8 x 8-inch baking dish with a bit of sauce on the bottom. Top the enchiladas with more sauce (and a little more cheese if you like) and bake at 350 degrees Fahrenheit for about 20-25 minutes, or until the cheese is melted. Top with a little Pico de Gallo, sour cream or guacamole, if desired, and serve.
Serve your enchiladas at your vegetarian Cinco de Mayo party. You can try this enchilada sauce on meaty, bean or veggie enchiladas, too.
Here are a few more of our Mexican-inspired dishes to try out this Cinco de Mayo:
- Baja Fish Tacos with Mexican Slaw
- Mexican Pozole
- Black and White Mexican Bean Soup
- Pico de Gallo Tortilla Soup
Keep in touch with Kristi on Twitter @VeggieConverter
Image: Stacey Spensley