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My review
Ten Minute Enchilada Sauce
BRANDI T
"A super speedy enchilada sauce with a truly authentic taste."
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Ingredients
25 m servings 116 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 in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
- Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Nutrition Facts
Per Serving: 116 calories; 10.1 g fat; 7 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 408 mg sodium. Full nutrition
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Reviews
Read all reviews 9971259 Ratings
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Most helpful positive review
5/12/2006
I have made at least 6 enchilada sauce recipes off this site, even the scratch boil-the-chiles-put-in-blender-strain-etc. This one is not only the easiest, but it's the best. I've made it dozens...
Most helpful critical review
2/17/2008
I hate to give this three stars but I hate it when people rate recipes by the changes they have made. I followed the recipe exactly and the sauce had way too strong of a chili powder flavor to ...
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5/12/2006
I have made at least 6 enchilada sauce recipes off this site, even the scratch boil-the-chiles-put-in-blender-strain-etc. This one is not only the easiest, but it's the best. I've made it dozens...
2/17/2008
I hate to give this three stars but I hate it when people rate recipes by the changes they have made. I followed the recipe exactly and the sauce had way too strong of a chili powder flavor to ...
4/22/2004
my family loved this! I had to make some changes though. I didn't have tomato sauce, so I blended up a 14 ounce can of tomatoes and juice and used all of it. It sounded like a whole lot of ch...
10/18/2006
I have made this recipe for about a year. It got much better once I reduced the amount of water! It makes a creamy heartier sauce. 1 cup water max, trust me.
10/12/2005
This recipe is great, I followed the advice of other reviewers and used plain flour, used only half the chili powder and it was fantastico. I also added 1 clove crushed garlic during the browni...
5/10/2008
The problem with a 10 minute sauce is that it lacks the depth of flavor - which I think is needed in a really good enchilada sauce. I just made a small batch to see what I thought before making...
6/2/2006
This was so easy and yummy! Tasted like the sauce in the restaurants! I didn’t have self-rising flour so I used regular flour and added a tablespoon of cornstarch once it was bubbling to thicken...
11/14/2006
Very nice taste / texture. I would give it 4 stars but my wife & kids give it 5+, so 5 it is! I think the 'servings' is per enchilada, so for your average 9x13" pan of enchilads you will need t...