Quick Enchiladas – Slim Kitchen

Shortcut Enchilada Sauce is a red enchilada sauce made from Mexican spices, tomato paste and thickened batter. You don’t have to go through the scary cooking process to get all the flavor of authentic enchiladas!
83 Carl
7 grams of carbohydrates
6 grams fat
3 grams protein
1
Quick Enchilada Recipe
this Quick Enchiladas Perfect for those days when you’re pressed for time but still want delicious enchilada sauce that isn’t canned. This easy enchilada sauce recipe is better than store-bought, made with basic pantry staples, and ready in 10 minutes.
Unlike authentic enchilada sauce, which requires lots of dried chiles and can take a lot of time, this recipe skips the lengthy cooking process for a quick and easy method. First you make a batter, add spices and tomato paste, a little chicken stock and cook it on the stove.
The result is a delicious sauce that rivals even the best Mexican restaurants. It’s packed with spice and perfect for drizzling over chicken enchilada casserole or chicken and black bean enchiladas!
before starting
Here are a few things to note before making this quick and easy enchilada sauce:
- Versatile: This is a basic enchilada sauce, but you can spice it up with some brown sugar, heat it up with cinnamon, or spice it up with vinegar. White vinegar or apple cider vinegar would be perfect!
- Food Friendly: This sauce is vegan, dairy-free, and may be gluten-free if you use gluten-free flour, so it’s perfect for anyone with dietary restrictions.
- Lu: The key to this recipe is the batter, which is a mixture of oil and flour. This creates a thick paste that forms the base of the sauce and helps it thicken as it cooks. Don’t skip this step!
Main ingredients
Listed below are some of the key ingredients to make this recipe. To see the full list, scroll down to the recipe card:
- All purpose flour: Used to thicken sauces. You can also use a 1:1 gluten-free flour mix!
- paprika: This is the main spice ingredient that gives the sauce tons of authentic flavor! I like to use ancho chili powder if available, but I’ve also used more chili powder or mixed canned jalapenos.
- spices: Garlic powder, onion powder, dried oregano (preferably Mexican), and ground cumin create a complex flavor profile and round out the chili powder!
- Tomato sauce: Adds umami and tangy tomato flavor. If you don’t have ketchup, an 8-ounce can of ketchup will work. Just reduce the amount of broth!
- chicken soup: Thin the sauce to the perfect consistency. If you want to go vegetarian, you can use vegetable broth instead!
How to Make This Easy Enchilada Sauce Recipe
This sauce couldn’t be easier to make! Here are some simplified steps for how to make it:
Step 1: Prepare the seasonings
Place all the spices in a small bowl so they are ready to use when you start cooking.
Step 2: Make the batter
Heat the oil in the pan and stir in the flour. Cook until it smells nutty and begins to darken slightly.
Step 3: Cook the seasonings
Stir in the spices and let them cook for a while to bring out their flavor.
Step 4: Add liquid
Stir in the tomato paste, then slowly pour in the stock while stirring. Stir constantly to avoid lumps.
Step 5: Boil and thicken
Bring the sauce to a simmer, stirring frequently, until it is thick enough to coat a spoon. When everything feels smooth and abundant, you’re done.
Pro tip: If the sauce is still too thin, cook a little longer to thicken. If it’s too thick, add a little chicken broth to thin it out.
Tips and Notes
Here are my top tips and notes for making the best enchiladas ever!
- Double batch: Make a double batch and freeze for later use!
- Sweet: A teaspoon of brown sugar will help reduce the acidity of the sauce and balance it.
- Add heat: Add heat with a drop or two of cayenne pepper.
- Adjustment: You can adjust the proportion of spices according to your taste preference.
How to use this sauce
You don’t have to use this sauce just for enchiladas! Here are some other fun ways to use it:
Enchiladas FAQ
Here are some of the most frequently asked questions about making this quick enchilada sauce.
How to store enchiladas?
Store the sauce in an airtight container or glass jar in the refrigerator for up to 5 days or in the refrigerator for up to 3 months. Be sure to thaw it in the refrigerator overnight before using.