Easy Enchilada Sauce

Easy Enchilada Sauce

17
daniaduncan 0

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

20 m servings 110 cals
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Original recipe yields 6 servings

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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

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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 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

17
  1. 22 Ratings

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Most helpful positive review

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...

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!!!

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

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...

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...

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.

Tripled the recipe since I had a 28 oz. can of crushed tomatoes- tripled all ingredients and used the 28 oz. can.... Used regular flour too- this is so easy to make and absolutely delicious! I h...

Really delicious. I just used regular flour and had to add a bit of water as it was a bit chunky.

Wonderful! Just the right amount of spice and not overly salted Doubled for my crowd and it was a big hit. No more canned sauce for us.

Super easy, and I will never buy enchilada sauce again. Why should I? I know exactly what is in this one and it tastes great!

Turned out great. Thanks.