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Easy Enchilada Sauce

Rated as 4.66 out of 5 Stars
2

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

20 m servings 110
Original recipe yields 6 servings

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® 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


Per Serving: 110 calories; 9.7 6 1.2 0 485 Full nutrition

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Reviews

Read all reviews 51
  1. 58 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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 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!

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 was very pleased with this recipe. It not only taste's great, it's quick and simple as well. Thanks for sharing.

I’ve learned it’s best to mix the chili powder and flour before you add to oil. Great recipe!

Very good. Quick, easy and delicious!