Easy Enchilada Sauce

Easy Enchilada Sauce

2 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Recipe by  daniaduncan

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

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Adjust Servings

Original recipe yields 6 servings



  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 (2)

Rate This Recipe


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.

Chica Chica Chickpea

Chica Chica Chickpea

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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Red Enchilada Sauce


next recipe:

Sweet and Sour Tamarind Sauce