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

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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!

Nutrition Facts

110 calories; protein 1.2g 2% DV; carbohydrates 6g 2% DV; fat 9.7g 15% DV; cholesterolmg; sodium 484.6mg 19% DV. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/13/2014
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. Thanks for a much tastier, yet still quick, alternative. Read More
(7)

Most helpful critical review

Rating: 3 stars
12/04/2014
This is nice, but I tried one that used chicken broth instead of water this time and it was an improvement. Happy cooking!!! Read More
(16)
67 Ratings
  • 5 star values: 46
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/03/2014
This is nice, but I tried one that used chicken broth instead of water this time and it was an improvement. Happy cooking!!! Read More
(16)
Rating: 4 stars
08/13/2014
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. Thanks for a much tastier, yet still quick, alternative. Read More
(7)
Rating: 5 stars
05/25/2014
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. Read More
(6)
Advertisement
Rating: 5 stars
06/15/2014
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. Read More
(4)
Rating: 5 stars
11/17/2015
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. Read More
(4)
Rating: 5 stars
10/05/2015
I used butter ranther than oil for the base and I only had regular chili powder. I added minced onions and garlic to the butter as it melted and cooked lightly. This sauce was delicious and a big hit with my family! Read More
(2)
Advertisement
Rating: 4 stars
10/30/2015
I was very pleased with this recipe. It not only taste's great, it's quick and simple as well. Thanks for sharing. Read More
(2)
Rating: 5 stars
02/23/2016
I had to use tomato paste and two types of Mexican chili powder, because that was what I had on hand. Better sauce than you can get at a Mexican restaurant. LOVED IT! Read More
(2)
Rating: 5 stars
02/01/2015
Turned out great. Thanks. Read More
(1)