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Easy Enchilada Sauce

Easy Enchilada Sauce

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
daniaduncan

daniaduncan

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 549 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

kathy
2

kathy

5/25/2014

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 out. Thanks, I will kepp using this one. I did not add the sugar either after tasting.

BarbB
0

BarbB

9/5/2014

Very easy and very authentic tasting. Better than canned.

misty
0

misty

8/26/2014

This is an awesome enchilada sauce! I have an over abundance of tomatoes right now and wanted something different. I added garden fresh tomatoes instead of the can of sauce, and also chopped a red jalepeno from my garden. I will be making more of this to freeze and use up some tomatoes!

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