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Ten Minute Enchilada Sauce

SUBMITTED BY: BRANDI T PHOTO BY: LINDA MCLEAN

"A super speedy enchilada sauce with a truly authentic taste."

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Read Reviews (224)

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

DIRECTIONS

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

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REVIEWS

Reviewed on May 12, 2006 by LOVES2LUNCH

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

LOVES2LUNCH
May 12, 2006

I have made at least 6 enchilada sauce recipes off this site, even the scratch boil-the-chiles-put-in-blender-strain-etc. This one is not only the easiest, but it's the best. I've made it dozens of times with only a few minor adjustments. At times I use a mixture of New Mexico and Calif chile powders. If I'm out of one, I'll use the other. Both have the best flavor for enchiladas. There doesn't seem to be a reason to use self-rising flour, so I use regular. If I have chicken broth on hand, I use that as a substite for the water. Same with fresh garlic. I add about an ounce or two of dark chocolate to the mix for a bit more depth in flavor. You can't taste the chocolate, but it does add something. I dip my corn tortillas in the sauce while the sauce is still pretty hot. I also pour sauce in the bottom of the baking dish before I place the rolled up enchiladas in. Don't worry if your sauce seems too thin; it thickens in the oven. Don't bother with any other sauce recipes on this site. Take my word for it, this one is the best. P.S. The best New Mexico chile powder is the 69 cent "Chile New Mexico Molido" in the red, white, and green package by the company "Mexico Spices Corp"

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52 users found this review helpful

I have made at least 6 enchilada sauce recipes off this site, even the scratch... MORE

Reviewed on Oct. 12, 2005 by special_k_in_fla

This recipe is great, I followed the advice of other reviewers and used plain flour, used only... MORE

Reviewed on Apr. 22, 2004 by VJGUNKEL59

my family loved this! I had to make some changes though. I didn't have tomato sauce, so I... MORE

Reviewed on Jun. 2, 2006 by sierramae

This was so easy and yummy! Tasted like the sauce in the restaurants! I didn’t have... MORE

Reviewed on Apr. 1, 2008 by shangirl

I hate to give this three stars but I hate it when people rate recipes by the changes they... MORE

Reviewed on Oct. 18, 2006 by MARLEESMOM

I have made this recipe for about a year. It got much better once I reduced the amount of... MORE

Reviewed on Nov. 14, 2006 by bubbasracecar

Very nice taste / texture. I would give it 4 stars but my wife & kids give it 5+, so 5 it is! ... MORE

Reviewed on May 10, 2008 by Laura Jean

The problem with a 10 minute sauce is that it lacks the depth of flavor - which I think is... MORE

Reviewed on Nov. 3, 2006 by LADYJAYPEE

Very good enchilada sauce & I would definitely make it again over buying canned. I used... MORE

Reviewed on Oct. 21, 2006 by ~TAYLOR~

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