Ten Minute Enchilada Sauce Recipe - Allrecipes.com
Ten Minute Enchilada Sauce Recipe
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Ten Minute Enchilada Sauce
See how to make a speedy enchilada sauce with authentic flavor. See more
  • READY IN 25 mins

Ten Minute Enchilada Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. 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.
  2. 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 More Reviews

Most Helpful Positive Review
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"

Most Helpful Critical Review
Apr 01, 2008

I hate to give this three stars but I hate it when people rate recipes by the changes they have made. I followed the recipe exactly and the sauce had way too strong of a chili powder flavor to it, I nearly gaged. So I added more garlic pwd, cumin and onion pwd, it ended up tasting pretty good. However next time I will try 3 TBSP chili pwd and double the rest of the spices. I hope this helps someone! Revised: 04-1-08 I made this again and doubled the spices and only used two TBSP of chili powder it was much better, not perfect but much better.

Apr 22, 2004

my family loved this! I had to make some changes though. I didn't have tomato sauce, so I blended up a 14 ounce can of tomatoes and juice and used all of it. It sounded like a whole lot of chile pwdr., and I had no idea what the diffference between New Mexico or Calif chile pwdr., but used what I had and it was great. I started out using half the amount of chile pwdr. called for just in case and found I needed the entire amount called for. When it was done, the sauce was a little bland for my taste, so I upped the amount of garlic, onion, cumin to 3/4 tsp. It was then great! To this sauce, I added boiled, shredded chicken, (3 boneless skinless chicken breasts) and 2 cans (4 ounce) green chiles. WOW!!!! Now we have a very versatile dish! Use for tacos, enchiladas, salad, nachos-you can't go wrong and I think the end product was a 5 star! Use your discretion at upping the amount of spice according to your own taste.

Oct 18, 2006

I have made this recipe for about a year. It got much better once I reduced the amount of water! It makes a creamy heartier sauce. 1 cup water max, trust me.

Oct 12, 2005

This recipe is great, I followed the advice of other reviewers and used plain flour, used only half the chili powder and it was fantastico. I also added 1 clove crushed garlic during the browning of the flour and 1 teaspoon of cumin with the chili powder. Deliciouso!

May 10, 2008

The problem with a 10 minute sauce is that it lacks the depth of flavor - which I think is needed in a really good enchilada sauce. I just made a small batch to see what I thought before making a large batch for our family dinner tomorrow. It tastes like tomato sauce and chili powder. I followed the recipe to a T. Living in Southern California avails you to many authentic mexican restaurants. It didn't taste bad, but it certainly isn't what I consider enchilada sauce.

Jun 02, 2006

This was so easy and yummy! Tasted like the sauce in the restaurants! I didn’t have self-rising flour so I used regular flour and added a tablespoon of cornstarch once it was bubbling to thicken it up. I will never buy the packaged sauce again!

Nov 14, 2006

Very nice taste / texture. I would give it 4 stars but my wife & kids give it 5+, so 5 it is! I think the 'servings' is per enchilada, so for your average 9x13" pan of enchilads you will need to double the recipe. We will use this again & again.


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  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 408 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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