Pioneer Woman Enchilada Sauce

The Pioneer Woman Enchilada Sauce is rich, flavorful, and incredibly versatile. Made with simple pantry ingredients like chili powder, tomato paste, garlic, and broth, this sauce is the key to making enchiladas taste authentic and delicious. Unlike store-bought versions, the homemade version allows you to control the spice, salt, and richness, ensuring it’s perfectly balanced.

A Quick Glimpse at Pioneer Woman Enchilada Sauce

Enchilada sauce is a staple in Mexican and Tex-Mex cuisine. Traditionally made with dried chilies, garlic, and spices, it has been adapted in American kitchens to include chili powder and tomato paste for convenience. The Pioneer Woman’s version is quick, easy, and keeps all the bold flavors, making it ideal for busy weeknights.

Try Other Pioneer Woman Recipes

• Pioneer Woman Sugar Cookies
• Pioneer Woman Queso Dip
• Pioneer Woman Black Bean Burger
• Pioneer Woman Mac and Cheese
• Pioneer Woman Chili Mac
• Pioneer Woman Macaroni Salad

Why This Recipe is Worth Trying

• Homemade freshness – no preservatives, just real ingredients.
• Quick to make – ready in under 20 minutes.
• Customizable spice level – mild or fiery, depending on taste.
• Perfect for meal prep – can be stored and used later.
• Multi-purpose sauce – use in enchiladas, tacos, casseroles, or dips.

Essential Ingredients for This Recipe

• Olive oil (2 tbsp)
• All-purpose flour (2 tbsp)
• Chili powder (3 tbsp)
• Tomato paste (2 tbsp)
• Garlic (2 cloves, minced)
• Chicken broth (2 cups)
• Cumin (1 tsp)
• Oregano (1 tsp)
• Salt (to taste)
• Black pepper (½ tsp)

Useful Equipment

• Medium saucepan
• Whisk
• Wooden spoon
• Measuring cups and spoons

Directions to Make Pioneer Woman Enchilada Sauce

Step 1: Make the roux

Heat olive oil in a saucepan over medium heat. Add flour and whisk constantly for 1–2 minutes until golden brown.

Step 2: Add spices

Stir in chili powder, cumin, oregano, garlic, salt, and pepper. Cook briefly until fragrant.

Step 3: Stir in tomato paste

Add tomato paste and whisk until it blends smoothly with the spices.

Step 4: Add broth

Gradually whisk in chicken broth, stirring constantly to avoid lumps.

Step 5: Simmer

Reduce heat and let sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.

Step 6: Taste and adjust

Taste the sauce and adjust salt or spice level as needed. Use immediately or store for later.

What I Got Wrong (And How I Fixed It)

• Sauce too thin – didn’t simmer long enough; fixed by letting it cook longer.
• Too salty – broth was already seasoned; fixed by reducing added salt.
• Bitter flavor – overcooked flour; fixed by whisking lightly golden, not dark.
• Not spicy enough – solved by adding cayenne or chipotle powder.

Healthier Ways to Make Pioneer Woman Enchilada Sauce

Use whole wheat flour for the roux, low-sodium broth to cut back on salt, and olive oil instead of butter. You can also make it vegan by using vegetable broth.

Ingredient Substitutions for Pioneer Woman Enchilada Sauce

• Swap chicken broth with vegetable broth for vegetarian.
• Replace tomato paste with pureed roasted tomatoes for freshness.
• Use smoked paprika instead of chili powder for a smoky flavor.
• Substitute cumin with coriander for a milder taste.

Unexpected Ways to Enjoy Pioneer Woman Enchilada Sauce

• Over scrambled eggs – adds a kick to breakfast.
• As a dip – serve warm with tortilla chips.
• On baked potatoes – drizzle for a Tex-Mex twist.
• In soups – stir into bean or chicken soups for bold flavor.
• With roasted veggies – toss for a spicy glaze.

Best Tips for Pioneer Woman Enchilada Sauce Success

• Whisk constantly – prevents lumps in the sauce.
• Simmer slowly – brings out deeper flavors.
• Use fresh garlic – adds more punch than powder.
• Adjust chili powder – control the heat to your preference.
• Make extra – it stores well and enhances many dishes.
• Taste before finishing – balance salt and spices to suit your meal.

Tasty Twists on Pioneer Woman Enchilada Sauce

• Green enchilada sauce – swap red chili powder for tomatillos and green chilies.
• Spicy chipotle version – add chipotle peppers in adobo.
• Creamy version – stir in sour cream for a milder, thicker sauce.
• Cheesy enchilada sauce – add shredded cheese for richness.
• Smoky flavor – use ancho or guajillo chili powder.

Best Ways to Store Your Pioneer Woman Enchilada Sauce

• Refrigerate – store in an airtight jar for up to 5 days.
• Freeze – pour into freezer bags or containers for up to 3 months.
• Reheat gently – warm on stovetop, adding a splash of broth if too thick.
• Keep covered – prevents skin from forming on top.

Ways to Warm It Up Again

• Stovetop method – reheat on low heat, stirring often.
• Microwave – heat in short bursts, whisking between intervals.
• Thin if needed – add a little broth or water to adjust consistency.

Nutritional Breakdown (per serving, about ¼ cup)

• Calories: ~60
• Protein: 1g
• Carbohydrates: 7g
• Fat: 3g
• Fiber: 1g
• Sodium: ~300mg

FAQs

Where does macaroni salad originate from?

Macaroni salad has American roots, becoming popular in the early 20th century as a staple side dish for barbecues and picnics. The Pioneer Woman’s version follows this tradition with elbow macaroni, crunchy vegetables, and a creamy dressing.

How do you keep macaroni salad from drying out?

Macaroni salad can dry out as pasta absorbs dressing. To prevent this, slightly undercook the pasta, coat it with some dressing while warm, and save a little extra dressing to stir in just before serving.

Can Pioneer Woman Macaroni Salad be made ahead of time?

Yes, macaroni salad is ideal for making ahead. Prepare it a day in advance and refrigerate. This allows the flavors to blend, but stir in a little more dressing before serving if the pasta has absorbed too much.

What is the best dressing for macaroni salad?

The best dressing for macaroni salad is a creamy blend of mayonnaise, sour cream, vinegar, mustard, sugar, and seasonings. It balances tanginess, sweetness, and creaminess for the classic flavor.

Wrapping It Up

The Pioneer Woman Enchilada Sauce is bold, flavorful, and versatile. With its deep red color and smoky taste, it elevates enchiladas and so many other dishes. Once you try making it at home, you’ll never want to go back to the store-bought version.

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