Enchiladas with Homemade Enchilada Sauce

If you’re craving a comforting, flavorful meal that feels like a warm hug, then these Enchiladas with Homemade Enchilada Sauce are just what you need. This recipe combines tender tortillas filled with seasoned goodness, smothered in a rich, vibrant enchilada sauce made completely from scratch. It’s perfect for any weeknight dinner, offering bold Mexican flavors that will make your kitchen smell amazing and your taste buds dance. Trust me, once you try making enchiladas with homemade enchilada sauce, you’ll never want to use a canned sauce again!

Why You’ll Love This Recipe

• Authentic Flavor: Making your own enchilada sauce lets you control every spice for an unbeatable fresh taste.
• Simple Ingredients: Uses everyday pantry staples that combine to create a deeply satisfying meal.
• Customizable Filling: Easily swap proteins or go vegetarian to suit any dietary preference.
• Perfect for Any Occasion: Great for busy weeknights or casual gatherings with friends.
• Family-Friendly: Mildly spiced and full of flavor, kids and adults alike love this dish.

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role in creating the perfect enchiladas with homemade enchilada sauce. From the spice blend to the fresh tomatoes, every element enhances the depth, texture, and color of the dish.

• Chili Powder: Provides that signature chili flavor and mild heat essential for the sauce.
• Tomato Paste: Adds rich, concentrated tomato goodness as the sauce base.
• Garlic and Onion Powder: Enhance savory notes without overpowering the other spices.
• Ground Cumin: Offers an earthy warmth that rounds out the flavor profile.
• Chicken or Vegetable Broth: Used to thin out the sauce and deepen its savory character.
• Flour: Helps thicken the sauce to a luscious, clingy consistency.
• Tortillas (corn or flour): Soft, pliable shells that hold the filling perfectly.
• Cheese: Melts beautifully for a gooey, tempting topping—think cheddar, Monterey Jack, or a blend.
• Protein or Veggies: Shredded chicken, beef, beans, or sautéed vegetables make the filling hearty and flavorful.

Variations for Enchiladas with Homemade Enchilada Sauce

One of the best things about this enchilada recipe is how easy it is to personalize. Whether you want to cater to dietary needs or simply experiment with different flavors, these variations make it a breeze.

• Vegetarian Version: Substitute beans, mushrooms, or roasted vegetables for meat to keep it wholesome and meatless.
• Spicy Kick: Add diced jalapeños or cayenne pepper to the sauce for extra heat.
• Cheese Lovers: Mix several types of cheese like queso fresco, mozzarella, and pepper jack for a melty cheese explosion.
• Slow Cooker Filling: Prepare shredded beef or chicken filling in a slow cooker for tender, fall-apart meat.
• Gluten-Free Option: Use corn tortillas and a gluten-free flour or cornstarch for thickening the sauce.

How to Make Enchiladas with Homemade Enchilada Sauce

Step 1: Prepare the Enchilada Sauce

In a medium saucepan, whisk together flour and chili powder over medium heat for about a minute. Gradually add chicken broth, stirring constantly to prevent lumps. Mix in tomato paste, garlic powder, onion powder, ground cumin, salt, and pepper. Simmer gently until the sauce thickens and develops a deep, vibrant red color, about 10 minutes.

Step 2: Prepare the Filling

While the sauce simmers, shred cooked chicken or prepare your choice of filling. If using vegetables or beans, sauté them lightly with onions and spices to boost flavor. Set aside until ready to assemble.

Step 3: Warm the Tortillas

Softening the tortillas makes rolling easier and prevents cracking. Wrap them in a damp towel and microwave for 30 seconds or warm them briefly in a dry skillet.

Step 4: Assemble the Enchiladas

Spoon a generous amount of filling onto each tortilla, roll tightly, and place seam-side down in a baking dish. Once the dish is filled, pour the homemade enchilada sauce evenly over the top and sprinkle with shredded cheese.

Step 5: Bake to Perfection

Bake the enchiladas in a preheated oven at 375°F (190°C) for 20-25 minutes, until the sauce is bubbly and the cheese has melted into a golden, bubbly layer.

Pro Tips for Making Enchiladas with Homemade Enchilada Sauce

• Make Sauce Ahead: Prepare the enchilada sauce a day before to let flavors meld and save time.
• Customize Your Heat Level: Adjust chili powder and add fresh chilies or hot sauce for desired spiciness.
• Sauce Consistency: If the sauce thickens too much, thin with extra broth; too thin, cook a bit longer to reduce.
• Keep Tortillas Warm: Wrapping in foil after warming keeps them soft and pliable during assembly.
• Double the Sauce: Making extra sauce means more leftover goodness for rice, soups, or dipping tortillas.

How to Serve Enchiladas with Homemade Enchilada Sauce

Garnishes

Add a dollop of cool sour cream or Greek yogurt for creamy contrast. Top with chopped fresh cilantro, sliced green onions, or diced avocado to brighten flavors and add color.

Side Dishes

Serve alongside Mexican rice, refried beans, or a simple fresh salad to complement the enchiladas without overpowering their rich sauce.

Creative Ways to Present

Turn enchiladas into fiesta trays for parties by making mini versions using small tortillas. Alternatively, create an enchilada casserole layered with sauce, filling, and cheese for an easy, crowd-pleasing bake.

Make Ahead and Storage

Storing Leftovers

Place any leftover enchiladas in an airtight container and refrigerate for up to 3 days. The sauce helps keep them moist and flavorful even after chilling.

Freezing

For longer storage, freeze assembled but unbaked enchiladas in a freezer-safe dish, covered tightly with foil. They freeze well for up to 2 months.

Reheating

Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, to maintain texture and prevent sogginess. You can also microwave portions for a quick meal.

FAQs

Can I make the enchilada sauce vegan?

Absolutely! Use vegetable broth instead of chicken broth and skip any dairy toppings or opt for plant-based cheese alternatives.

What if I don’t have chili powder?

You can create a simple mix using paprika, cumin, cayenne pepper, and garlic powder to mimic chili powder’s flavor.

How do I prevent the tortillas from tearing?

Warming tortillas before filling softens them, making them much easier to roll without cracking.

Can I prepare enchiladas in advance for a party?

Yes, assemble enchiladas ahead of time and refrigerate them. Bake just before serving to ensure they’re fresh and hot.

What type of cheese is best for enchiladas?

Cheddar and Monterey Jack blend beautifully for meltiness and flavor, but you can experiment with mozzarella, queso fresco, or a Mexican cheese blend.

Final Thoughts

Making Enchiladas with Homemade Enchilada Sauce is a rewarding, delicious way to bring real Mexican flavor into your home kitchen. This recipe is approachable, adaptable, and truly satisfying—perfect for when you want a hearty dinner filled with vibrant sauce and comforting layers of cheesy goodness. Give it a try, and watch this become a beloved staple in your cooking rotation!

Related Posts

• Creamy Garlic Shrimp
• Sweet and Sour Chicken
• Garlic Butter Parmesan Smashed Potatoes

Print