Enchilada Sauce

enchilada sauce

Homemade Enchilada Sauce is quick & easy and much better than the stuff from a jar. It can also be made in advance, frozen or stored in the fridge until you are ready to roll and bake your enchiladas.

Homemade Enchilada Sauce is a critical component of our Black Bean Enchiladas. Rolled enchiladas with the sauce can be stored in the freezer for up to a month. Just move to the fridge to thaw when you leave for work and when you come back, pop them in the oven for a hot, healthy, fast dinner. Hot, filling, hearty family food.

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

enchilada sauce

Enchilada Sauce

Make ahead, freezes well, healthy, 20 minutes effort, spicy as you like it - what's not to love about this Enchilada Sauce?
Print Recipe Pin Recipe
CuisineAmerican, Mexican
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings4 servings

Ingredients

  • 1 cube tomato stock Kallo brand
  • 20 grams tomato paste
  • 25 grams garlic butter Lurpak
  • 20 grams plain flour
  • 500 ml water
  • 1 teaspoon parsley dried
  • 1 teaspoon cayenne pepper

Instructions

  • In a small saucepan, melt the garlic butter on low heat.
  • Mix in 1 tablespoon of flour and using a baby wire whisk, whisk into the butter and "cook off" the flour.
  • Add tomato paste, stock cube, water, cayenne and parsley.
  • Stir constantly until there are no lumps. Increase heat to simmer and simmer for five minutes - always stirring.
  • Take off heat and let cool.
  • Can be refrigerated or frozen until required. If frozen, thaw before use.
Tried this recipe?Mention @AmericanRecipes.co.uk or tag #AmericanFoodUK