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Homemade Enchilada Sauce

23 January, 2015 by Sloane Leave a Comment

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I will never buy store-bought enchilada sauce again! This homemade version is simple and taste a million times better than anything that comes from a can. You probably have all the ingredients in your pantry right now.

The other night, we had a few friends over for dinner. It was a weeknight, and I wanted to test out this recipe and figured they would make great guinea pigs. While we were eating dinner, one of our friends asked if we ate like this every night. We didn’t have anything super crazy: black beans, citrus and cilantro rice, and chicken enchiladas made with this homemade sauce. Some nights we keep it simple with roasted chicken and veggies, but almost every night, one of us will cook dinner. I hate eating out more than a couple times a week. We eat out for lunch when we’re on the road for work sometimes, we usually have breakfast at the Nook once a week, and we’ll have dinner out once or twice a week, but most of our meals are at home. We eat breakfast here, we have leftovers for lunch, and one of us will cook dinner. It makes me feel better when I eat at home.

I’m trying to make more things from scratch, though. Bread, sauces, stock, creamer, etc. I hate buying something at the grocery store just because it’s easier, and I can not pronounce a quarter of the ingredients. Making recipes from scratch is a little more work but the quality so much better. This recipe is proof it’s worth the extra time to make it yourself.

I used New Belgium Shift, an American Pale Lager. I’d recommend using a light flavor beer. Avoid anything too bitter. It could overpower the sauce.

Other Beers to Try:

  • Odell Double Pilsner- Odell Brewing Co.
  • Session Lager- Full Sail Brewing Co.
  • Bells Lager Of The Lakes- Bell’s Brewery
  • Kentucky Kolsch- Alltech Lexington Brewing & Distilling Co.


Homemade Enchilada Sauce
 
Serves: 3 Cups
Cook time: 30 mins
Total time: 30 mins
Print
 
Ingredients
  • 3 Tablespoons Oil
  • 3 Tablespoons Flour
  • ½ Cup Beer- Room Temperature
  • 1½ Cup Chicken Stock
  • 1 Can Tomatoes {See Note}
  • ⅓ Cup Chili Powder
  • 1 Tablespoon Garlic
  • ½ Tablespoon Cumin
  • ½ teaspoon Salt
Instructions
  1. Preheat a large stock pot over medium.
  2. Heat oil until warm and add flour. Stir to follow combined.
  3. Slowly whisk in the beer to prevent lumps. Whisk in the Chicken Stock and Tomatoes. Once mixture begins to simmer, add the Chili Powder, Garlic, Cumin, and Salt.
  4. Reduce the heat to low and simmer for 30 minutes.
Notes
Side Note: For the tomatoes, I used canned tomatoes that my grandparents gave me from their garden. I blended them in a food processor before adding them to the pot. You could also use canned diced tomatoes {blended the same way} or tomato sauce.
3.2.2885

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Related Post:

  • Black Bean and Chicken Enchiladas
  • Beer BBQ SauceBeer BBQ Sauce
  • Drunk Black BeansDrunk Black Beans
  • Homemade Beer Pizza Dough

Filed Under: Beer, Beer Recipes, Dips/Spreads/Sauces/Dressing, kolsch, lager, Pale Lager Tagged With: New Belgium

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About the Blogger

Hi. I'm Sloane. I'm a Food and Beer Blogger in South Florida. I'm married and have two furry children. Life Food and Beer follows me as I explore the world eating and drinking along the way.

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Hi. I'm Sloane. I'm a 30 year old Food and Beer Blogger in South Florida. I'm married and have two furry children. Life Food and Beer follows me as I explore the world eating and drinking along the way.

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