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My review
Easy Enchilada Sauce
daniaduncan
"A super-speedy enchilada sauce with a truly authentic taste."
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Ingredients
20 m servings 110 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
- 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 g fat; 6 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 485 mg sodium. Full nutrition
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Reviews
Read all reviews 5057 Ratings
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Most helpful positive review
8/13/2014
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. T...
Most helpful critical review
12/3/2014
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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12/3/2014
This is nice, but I tried one that used chicken broth instead of water this time and it was an improvement. Happy cooking!!!
8/13/2014
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. T...
5/25/2014
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 ou...
6/15/2014
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.
2/23/2016
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!
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.
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.