Enchilada Sauce

Enchilada Sauce

206
Anna Marie 0

"This is a great, authentic enchilada sauce, without tomato sauce."

Ingredients 40 m {{adjustedServings}} servings 43 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
  2. Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.
Tips & Tricks
Easy Mexican Casserole

See how to make an easy, tasty Mexican casserole.

Nacho Cheese Sauce

See how to make a simple, ballpark-style cheese sauce for tortilla chips.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 206

  1. 268 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Karen Ayala Simmons
11/29/2005

Good beginning recipe for enchilada sauce but I found it bland on its own. I grew up on the authentic stuff in Latin America with the Mole style type. I think that you would have to adjust this to your own personal taste for sweetness, salt, spicy etc. I added extra cumin and made sure that I used a good (excellent?)quality Chili powder. If your chili powder doesn't really taste good this recipe won't either.

SHERMER
8/7/2004

Very authentic!! I will NEVER buy canned or packet sauce again!!!I sub half the chicken broth w/beef broth & add 1 cube beef boullion for beef enchiladas. I add chili 1 tbs at a time and adjust spice level depending on taste (5tbs was good for adults, maybe not for kids)... i would also suggest using wondra flour instd of reg. white flour to reduce lumps. if you are impatient like i am, you can add a little corn starch mixd w/broth to thicken.

JOYCE
11/11/2004

Can I say.... AUTHENTIC??!! This was very good, tastes alot like the nicer restaurants version, not your fast food mexican chains. It doesn't seem to thicken on the stove, but does in the oven. Only thing I reduced on was the 5 TABLESPOONS of HOT chili powder.... I decreased this to 5 TEASPOONS. Which was spicy and bold enough for my husband, but mild enough for me and our 4 kids. Thank you Anna Marie! This is a keeper!