Easy Enchilada Sauce

Easy Enchilada Sauce

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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.

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

25
  1. 31 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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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'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 thought it was excellent. Although I've just made chicken enchilada for the first time. I skipped the flour altogether though, as I have celiac disease, and don't think it was missing anythi...

I live in China where enchilada sauce is no where to be found so I was looking for an easy to make recipe that still has that's authentic taste and this recipe is pretty good. The only thing I c...

I love enchiladas, but rarely make them at home because I do not care for canned enchilada sauce. I decided it was time to try making it from scaratch...much to my surprise, it was quite easy! M...

Super easy and very tasty. We pretty much inverted the water to tomato sauce ratio as we wanted a thicker, richer sauce, and it was just right. Will definitely make again!

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