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Easy Enchilada Sauce

Rated as 4.65 out of 5 Stars

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

20 m servings 110 cals
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 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 50
  1. 57 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 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.

Very good. Quick, easy and delicious!

The only chilli power I had on hand was hot Indian chilli powder o_O Needless to say, even though I used 1/2 the amount of chilli powder (1 tbs, not 2) I still had to double the rest of the ingr...