Rating: 4.65 stars
67 Ratings
  • 5 star values: 46
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

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

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  • 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; carbohydrates 6g; fat 9.7g; sodium 484.6mg. Full Nutrition
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