This homemade enchilada sauce adds the best flavor to homemade enchiladas, soups, tacos, and more! It's freezer-friendly and so much better than a can!
Cinnamon is optional, but adds a subtle depth of flavor.
A pinch of cayenne or a 1-2 teaspoons of hot sauce can be used for added kick.
Be sure to whisk throughout cooking for a smooth, uniform consistency. You can also pour it through a fine mesh strainer after cooking for the smoothest possible results.
Feel free to add up to 1/4 cup of heavy cream or half and half to your enchilada sauce once it's removed from the heat. It adds a little something "extra"!
Be sure to try my homemade salsa and guacamole recipes next!
Storage:
Store in an airtight container and refrigerate for up to 5 days or freeze for up to 5 months.
Nutritional information is an estimate and is per ounce. This recipe makes 14 ounces.