Easy Enchilada Sauce

Easy Enchilada Sauce

daniaduncan

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

20 m servings 110 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  • Ready In

  1. Heat oil in a skillet over medium-high heat. Stir flour and chili powder into hot oil, reduce heat to medium, and cook until the flour is lightly brown in color, 3 to 5 minutes.
  2. Gradually stream water and tomato sauce into the flour while stirring until the flour is completely incorporated into a smooth mixture. Stir oregano, cumin, garlic powder, and onion salt into the liquid. Continue cooking until thickened slightly, about 10 minutes; season with salt.

Footnotes

  • Cook's Notes:
  • Chili powder has many different levels of spiciness. I had to substitute because i live in India, and many products are not available here. I used Indian chili powder medium spice and 1/4 cup was too spicy for us, very similar to Old El Paso(R) hot enchilada sauce. So I decreased to half the amount. It is better to start off with too little spice and add more later!

Reviews

Read all reviews 30
  1. 36 Ratings

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Most helpful positive review

I thought I didn't like enchilada sauce. It turns out I don't like enchilada sauce from a can! This sauce is so much better than canned, yet still not quite as good as a Mexican restaurant. T...

Most helpful critical review

This is nice, but I tried one that used chicken broth instead of water this time and it was an improvement. Happy cooking!!!

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Least positive
Newest

This is nice, but I tried one that used chicken broth instead of water this time and it was an improvement. Happy cooking!!!

I thought I didn't like enchilada sauce. It turns out I don't like enchilada sauce from a can! This sauce is so much better than canned, yet still not quite as good as a Mexican restaurant. T...

My husband and I were very pleased with this. We were hungry for some mexican enchiladas to use up our left over roast, and we were having a blizzard, here in Denver area. Didnt have to get ou...

This is fantastic enchilada sauce! Nice job and thanks for posting. I added a photo. My sauce is going into the Chile Relleno Casserole I'm making.

I had to use tomato paste and two types of Mexican chili powder, because that was what I had on hand. Better sauce than you can get at a Mexican restaurant. LOVED IT!

I've made this twice and I love it. I will be sticking with this recipe. I make it with chicken broth instead of water, but as prescribed otherwise.

I was very pleased with this recipe. It not only taste's great, it's quick and simple as well. Thanks for sharing.

Very good! Very easy! Seemed like a lot of chili powder, but it tasted great. I used chicken broth instead of water, but followed the rest of the recipe as written. Will make again!

I will never buy enchilada sauce from a can again! I used tomato paste, chili powder I had on the rack and chicken stock. My family loved it. They have already requested it again.

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