Texas-style Enchilada Sauce, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Texas-style Enchilada Sauce

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 40 minutes
A quick flash fry of the corn tortillas, shredded chicken, Texas-style Enchilada Sauce and some crumbled queso fresco. It also makes a great sauce for chicken chilaquiles!!!

In a pinch anyone can make a great Texas-style enchilada sauce from a few ingredients! Growing up in a big family, my mom did not always have time to make homemade enchilada sauce, and yes, she would take a little help from the store with a good commercial sauce.

We lived in Texas for a while and my sister-in-law’s mom made the best Tex-Mex enchilada sauce! This is my version of the sauce with a little added twist of some dried chile peppers! The recipe is for a large batch of sauce. It freezes well and tastes even better after a few days.

Ingredients

  • 1 medium white onion diced
  • 6 garlic cloves minced
  • 6 guajillo peppers stems and seeds removed
  • 3/4 cup mild chili powder
  • 1 cup roasted green chile (mild)
  • 8 ounces tomato sauce
  • 6 ounces tomato paste
  • 5 tablespoons flour
  • 5 tablespoons olive or canola oil
  • 2 tablespoons cumin powder
  • 1 tablespoon granulated garlic
  • 1 tablespoon black pepper
  • 8 cups chicken stock
  • salt

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Directions

  1. Add the dried chile guajillo to a glass bowl. Cover with water and cook in the microwave for 6 to 7 minutes. Remove from microwave, stir and cover, set aside.
  2. Heat the oil in a heavy dutch oven pot to medium heat. Add the onions and cook for 5 minutes, add the minced garlic and cook for 1 more minute. Add the flour and cook for 1 to 2 minutes, stirring often.
  3. Add the chili powder, cumin, granulated garlic, pepper, tomato sauce, tomato paste, and chicken stock, stir well to combine. Drain the chile guajillo and transfer to the blender. Add 1/2 cup of water and pinch of salt. Blend until smooth, add to the simmering sauce.
  4. Bring to a boil, then lower heat to simmer. Add the green chile, stir to combine. Taste for salt, add 1 teaspoon as needed, taste as it cooks and thickens for the next 30 to 40 minutes. Stir often as it cooks because the flour will tend to stick to the bottom of pan.
  5. Cool completely before storing in an airtight container. It will last 7 to 10 days in the refrigerator. You can also freeze it.

Chef Notes

This sauce is typically used for enchiladas, but I find myself using it for a variety of dishes as a flavor base, in soups, stews and chili. If working with dried peppers is not your thing, eliminate them from the recipe and bump up the chili powder slightly... to taste. Taste the sauce as it cooks down. You can use any mild chili powder for this recipe.

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