How can I thicken canned enchilada sauce?
Sometimes the texture of the store-bought prepared enchilada sauce doesn’t meet your requirement. It might be a little or too runny. Therefore, learning a way to thicken a watery enchilada sauce is necessary. Below are some simple ways we would like to recommend:
How to thicken canned enchilada sauce by reducing the sauce
Material
- None
Tools
- A saucepan
- A spoon
Instruction
- Pour the canned enchilada sauce to a saucepan and place on the stovetop
- Simmer it over the medium-low heat
- Stir the sauce constantly for a few minutes
- Remove the pan from the heat once it’s thickened as desired
Notes
- The time will vary depending on the amount of sauce and how much thicker you want it to be
- The more liquid is evaporated, the thicker the sauce is
- Cooling down the sauce after simmering will also thicken it a bit
How to thicken canned enchilada sauce by adding a thickener
Ingredients
- ¼ cup of fat (cooking oil or butter)
- ¼ cup of flour or cornstarch
- 3 cups of sauce
Tools
- A saucepan
- A spoon/ a whisk
Instruction
- Heat the oil or melt the butter in a saucepan over medium-low heat
- Add the thickener to the pan and stir the mixture frequently for about 1 to 2 minutes
- Add the sauce to the mix and keep stirring for 2 minutes or until the consistency is thick
- Remove the pan from the heat and serve
Notes
- Keep your eye on the pan to prevent the roux from burning, or the sauce is drying out
- Add spices as desired if you feel the sauce is bland after adding those ingredients
