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Homemade Enchilada Sauce


We love enchiladas in this house, whether they be beef, chicken or even pork. A piping hot enchilada served with homemade Spanish rice and a side of corn, mmm! Delicious.

When we buy our beef, we order the cow directly from the local farmer. He has the animal taken in, the packaging house gets it all ready for us and we pick it up. Half a steer lasts us about 7 months or so. I still have a few round steaks, a couple rib roasts and half a milk crate of one pound hamburger chubs. I also had a couple of round bone roasts, which is basically an arm roast. Our next steer just went in and we will have a freezer full of meat again in a week or so.

Anyway, I wanted to use up the beef that we currently have, so I decided to make beef enchiladas with the round bone roast. I usually buy the Old El Paso enchilada sauce, but have always wanted to find a recipe that is pretty darn similar. I’m not so sure I saved any money, but we really enjoyed the flavor of this sauce! I found the recipe in an old cookbook I had lying around, thought I did tweak it a little to fit my needs. The recipe below is my adaptation.

I made a double batch and froze one, the other I tossed in the crockpot with my roast. Cooked it all day, then shredded the beef.

Homemade Enchilada Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

  • 1 15-oz can tomato sauce
  • 1 4-oz can chopped green chilies (do not drain)
  • 2/3 cup water
  • 1/3 cup red bell pepper, chopped
  • 1 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 clove garlic minced

Instructions

  1. Place all ingredients into a blender and blend until smooth. Pour into a small saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes.
  2. For the enchiladas:
  3. Dip each tortilla (both sides) in the enchilada sauce, fill center with beef (can use ground beef or shredded beef as I mention above or even shredded chicken or pork) and roll it up. Place it seam side down in square or rectangular baking pan and top with remaining sauce. Sprinkle with shredded cheddar and bake for 20 minutes at 350 F.
  4. Serve with chopped green onions and sour cream.

Notes from Amanda

Adapted from Betty Crocker’s Cookbook

http://amandascookin.com/2009/06/homemade-enchilada-sauce.html
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25 Responses to Homemade Enchilada Sauce

  1. 1
    Debbie says:

    I love enchiladas. I am always in the mood for Mexican food. Yours looks great!

  2. 2
    Bunny says:

    I have everything to make this Amanda, this will be dinner tomorrow. Isn't it great to have a freezer full of meat! The best thing my hubby and I ever did was buy a freezer.

  3. 3
    Tami says:

    MMM! Your enchiladas look good. Homemade sauce tops bottled stuff any time!

  4. 4
    Navita (Gupta) Hakim says:

    Will sustitute the beef with the chicken…but love the spices in the sauce…thanks for sharing Amanda.

  5. 5
    Michele says:

    I can't believe you buy a whole cow! That's pretty cool! What does a whole cow cost???

    Your enchiladas look great!

  6. 6
    The Blonde Duck says:

    I've been dying for a good enchilada sauce! This is perfect!

  7. 7
    Barb, sfo says:

    If this works as well as the canned, I am definitely giving it a try! The cans are getting smaller and pricier.

  8. 8
    Amanda says:

    Thanks Debbie, Tami, & Blonde Duck!

    Bunny – Yes a freezer full is the bomb :)

    Navita – Chicken will work perfectly :)

    Barb – I still don't know if it's a money saver or not, but the flavor was great!

    Michele – :) We pay the farmer directly, he charges us market value for the beef. The last one was $1200 for a 1,500 lb steer. The market price was actually $1350, but he always rounds down if we pay him cash :) Then we pay the packaging house for the processing and wrapping. For the whole order it was $437.40. We did split the last one with a neighbor. The hanging weight was 820 lbs (you lose a lot after bone and blood weight is gone). That comes to about $1.99/lb, but it does include things like soup bones (I make broth from those). I would say when all is said and done that I probably pay around $2.59/lb for the meat that goes into the freezer. :) Imagine buying a prime rib roast for $2.59/lb! :)

  9. 9
    tastestopping says:

    Can't wait to try it. Looks delicious and super easy, too. That's a win-win in my book!

    Thanks for sending the photo our way!

    Best,
    Casey

  10. 10
    Culinary Cory says:

    I've been looking all over for a good enchilada sauce. I even went as far as made sauceless enchiladas. Yours are on the list for the next round.

  11. 11
    Barb, sfo says:

    Finally made some enchiladas. This sauce was awesome! No more cans for me :)

  12. 12
    Amanda says:

    Glad you liked it Barb! It's a staple here now too :)

  13. 13
    Minny says:

    Gonna try this again.. it wouldn't post the first time. I am going to try this.. my hubby loves this type of stuff. I can't eat the spicy foods but I could make it for him.

  14. 14
    Barb, sfo says:

    Just wanted to let you know that this freezes great. I've been doubling the batch and freezing half.

  15. 15
    Amanda says:

    Hope you like it Minny!

    Barb, I agree! I freeze mine too :)

  16. 16
    Maria says:

    I will be making this recipe often!

  17. 17
    Grace says:

    Amanda the Betty Crocker Cookbook was the 1st ever cookbook I ever purchased. It helped me cook for the 1st year of my marriage. It's all tattered and torn but I still refer to it often. I must try this recipe looks so delicious. Thank you for sharing!

  18. 18
    marla {family fresh cooking} says:

    My hubs would be smitten if I made homemade enchilada sauce like this. So much better than anything out of a bottle. I like how you order the cow :) xo

  19. 19

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  20. 20
    Shari Kelley says:

    I just tried a recipe for homemade enchilada sauce tonight, and was very disappointed. It used dried pasilla chilies and tasted a little too earthy and bitter. I decided to look for a different one to try and found yours. Thank you for sharing it.

  21. 21
    Geeta Lahiri says:

    I’m excited to try this recipe, but don’t have the can of chiles (also would prefer not to use canned stuff). Do you have any suggestions for substitutions for the chiles?

  22. 22

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