This chunky enchilada sauce is so delicious and easy to make that you are going to love smearing it on your enchiladas!!
Chunky enchilada sauce! Wowee ka-zowee! This enchilada sauce is super delish! I don’t like my red enchilada sauce to be soupy. No way. It has to be chunky! We are talking spoon sticking chunks. You can see how thick it is by looking at the above photo.
The thing I love about this sauce – other than its chunkiness ? – is that you can add water or chicken broth to loosen it up if that is your thing! I love to chomp into chunks of tomatoes, but that’s me. Christopher has been known to put this sauce in the lunch of rice and beans that he regularly takes to work! Say what? My hubby taking this mildly spicy delicacy to work? Horrors! Or progress?
At this rate, pretty soon he’ll be liking Sriracha sauce! Shhhh! Don’t tell him, but just know, you heard it first from me here on Dishes Delish!
On to the Chunky Enchilada Sauce recipe
Gather up your extra virgin olive oil and flour and heat up a heavy sauce pan. Add the olive oil and heat it up a tad before adding the flour. You are going to whisk those two ingredients for a minute or two to lessen the floury taste, forming a paste. It’s okay if it’s not a thick paste. It’s just used to thicken up the sauce.
Time for the diced tomatoes. I use the canned plain diced tomatoes, not the ones with spices already added to them. I want to control the quantity and variety of the spices I put in the dish! Naturally. 🙂
Lainey control how things are cooked? No! Never!
I add the tomatoes to the flour/oil paste and stir it around.
Now for the spices!
I measure out some chili powder, dried oregano, cumin, onion powder, garlic powder and salt. I chop up a few cloves of garlic and I’m ready to put it all together.
Into the pan it goes. I stir the mixture to incorporate all the ingredients and let it come to a boil.
Once it does, I throw in some green chiles, turn the heat down to low and simmer it for 15 minutes.
After this delectable, chunky enchilada sauce is finished simmering. I ladle it on some enchiladas and into the oven it goes, ready to fulfill it’s destiny!
Here’s what I did with the chunky enchilada sauce.
Topped it on delicious beef enchiladas!
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I hope you enjoyed this recipe.
And as always, may all your dishes be delish!
Red Chunky Enchilada Sauce
- 3 tablespoons olive oil
- 3 tablespoons flour
- 28 ounces diced tomatoes
- 2.5 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 cloves garlic crushed
- 4 ounce green chiles
- 1/2 cup water (optional for thinning chunky sauce)
- Heat heavy saucepan on medium heat
- Add oil and heat for 1 minute
- Add flour, whisk for 1 to 2 minutes
- Add can of diced tomatoes
- Add chili powder, oregano, cumin, onion powder, garlic powder, salt and crushed garlic
- Bring to boil
- Add green chiles
- Lower heat to low and simmer for 15 minutes
- Revel in its chunkiness
- Top on enchiladas