Don't have time to spend hours in the kitchen making enchilada sauce from scratch? No problem! This pantry friendly enchilada sauce recipe is perfect for anyone looking for a quick and easy Mexican-inspired meal. With just a few simple ingredients and minimal prep, you can create a delicious sauce that's perfect for enchiladas, tacos, and more!
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Why You'll Love It
This is a staple in my kitchen and lemme tell you why. First and foremost, it's incredibly quick and easy to make, which is perfect for those busy weeknights when you don't have a lot of time to spend in the kitchen. Additionally, it's made with simple pantry staples that you likely already have on hand, so you won't need to make a special trip to the grocery store. You literally just throw things into a pot and whisk it up!
How To Use Pantry Friendly Enchilada Sauce
So. Many. Ways.
- The most obvious? Enchiladas of course! Simply roll your desired filling in corn tortillas, place in a greased baking dish, cover with the enchilada sauce, and bake until heated through.
- Use it as a base for a Mexican-inspired soup or chili. TBH this is one of my favorite ways to use enchilada sauce! Combine the sauce with a desired protein (canned beans are a go to for me), and vegetables like diced bell pepper and onion in a pot and let it simmer until heated through. Serve with a dollop of sour cream and shredded cheese for extra yums!
- You can also give it a go in a Mexican-inspired skillet meal. Brown up some ground beef or turkey in a skillet, add diced onions and peppers, and stir in the enchilada sauce. Top with shredded cheese and let it melt before serving. You can also add canned black beans or corn for added texture and flavor.
Recipe Ideas
Need a little more guidance on how to use this pantry friendly enchilada sauce? No worries! I got a few recipes that use this pantry friendly enchilada sauce right here!
Frequently Asked Questions
I like to use regular chili powder for this particular recipe, but you can swap it out with chipotle chili powder or ancho chili powder if you prefer a smokier flavor. Just keep in mind that they are a little spicier than regular chili powder.
Yes! Check out the freezing and storage section for more info.
Absolutely. In fact, that's the point! Scroll down for storage details.
Freezing and Storage
This pantry friendly enchilada sauce freezes well. In fact, I prefer to make a big ol' batch and save it for later use. Make sure to let the sauce cool completely before transferring it into an airtight glass container (it'll stain a plastic container). Store the sauce in the refrigerator for up to a week. For freezing, store in an airtight freezer safe glass container or freezer bag for up to 3 months. When you're ready to use it, thaw the sauce in the refrigerator overnight.
Pantry Friendly Enchilada Sauce
- Total Time: 15 minutes
- Yield: About 2 ½ Cups 1x
- Diet: Vegan
Description
This pantry friendly enchilada sauce recipe is perfect for anyone looking for a quick and easy Mexican-inspired meal. With just a few simple ingredients and minimal prep, you can create a delicious sauce that's perfect for enchiladas, tacos, and more!
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 2 tablespoons cornstarch
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- ¼ cup chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ½ teaspoon ground Mexican oregano
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- ¼ teaspoon unsweetened cocoa powder
- ½ teaspoon coarse salt
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Instructions
- In a small saucepan, whisk together olive oil and cornstarch over medium high heat. Cook for 1 minute, whisking constantly.
- Add chili powder, onion powder, garlic powder, oregano, coriander, and paprika. Cook for another minute, whisking constantly.
- Add tomato paste, salt and chocolate powder. Whisk constantly until the mixture starts to brown, about another minute.
- Whisk in 1 teaspoon of the apple cider vinegar, and cook another 30 seconds to 1 minute.
- Pour in vegetable broth, whisking to combine. Bring to a boil and then reduce to a simmer. Cook about 10 minutes, until somewhat thickened, whisking occasionally.
- Pour in remaining vinegar. Remove from heat, add salt to taste. Cool completely before storing in an airtight container in the refrigerator up to a week or the freezer up to 3 months.
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
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