Mrs Espy's Enchilada Sauce

Mrs Espy's Enchilada Sauce

165

"An easy, chile powder-based sauce that is very tasty, and can be varied depending on the kind of chile powder you use - hot or mild!"
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Ingredients

20 m servings 52 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the oil in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, then add the chili powder and cook for 1 more minute. Gradually stir in the water, mixing well with a whisk to make sure you get out all the lumps, then stir in the tomato sauce and season with salt and garlic powder to taste.
  2. Reduce heat to low and simmer for 10 to 15 minutes. (Note: If sauce thickens too much, just add a little water to thin it out a bit.)

Reviews

165
  1. 197 Ratings

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Most helpful positive review

Muy bien! It is a very easy recipe to follow. However, one should be aware of the type of chili powder they are using. I am quite experienced in Mexican cooking & I use a home made chili powde...

Most helpful critical review

I'm only going to rate this a 3 for one reason. The recipe as listed is not very good. However, with the help of other reviewers - it becomes one of the best enchilada sauces EVER. First of...

I'm only going to rate this a 3 for one reason. The recipe as listed is not very good. However, with the help of other reviewers - it becomes one of the best enchilada sauces EVER. First of...

Muy bien! It is a very easy recipe to follow. However, one should be aware of the type of chili powder they are using. I am quite experienced in Mexican cooking & I use a home made chili powde...

This is real close to a recipe I make. I use 3 T veg. oil and only 1 T flour. Same amount chili powder. Get a good quality chili powder and add slowly to get to your liking. I use 2 C low sodiu...

WOW! I was really nervous about this. I usually use the can sauce, but I couldn't find my regular brand. I took the advice from another review- using 3TBS oil (but I used butter instead) and ...

I took the advice of the other rater's and to this recipe added 2 tsps of sugar and 2 tsps of chicken boullion powder since it was a bit bitter. It was excellent. Put it over homemade enchila...

The consistancy and appearance of this sauce is almost identical to what you find in the canned sauce, and tastes every bit as good or better. The flavor is going to depend on what you use for "...

I will never buy can sauce again. My family is Hispanic and they love Mexican food. It seems the can sauce is always too spicy for my little ones. Now I can decide how spicy it is by putting ...

I was actually quite surprised. This was VERY good, and I am very hard to please when it comes to enchilada sauce. I did change it a little. I doubled the recipe. Like others, I used chicken bro...

This is my new favorite enchilada sauce. I use the bulk chilli powder at the grocery store and it is just right (not too hot). This is alot more like a authentic enchilada sauce than other rec...