Enchilada Sauce

Enchilada Sauce
  • PREP TIME
    10 mins
  • COOK TIME
    11 mins
  • TOTAL TIME
    21 mins
  • SERVING
    6 People
  • VIEWS
    4.6K

Unleash the vibrant flavors of Mexico with this quick and easy homemade enchilada sauce. Skip the canned stuff and create a truly authentic taste in just minutes, perfect for enchiladas, burritos, or any dish needing a zesty kick.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Fiber
    2 g
  • Protein
    1 g
  • Saturated Fat
    2 g
  • Sodium
    408 mg
  • Sugar
    2 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 1 mins Heat vegetable oil in a skillet over medium-high heat. (1 minute)

Image Step 02
02 Step

Recipe View 1 mins Stir in chili powder and flour, reduce heat to medium, and cook until fragrant and deepened in color, stirring constantly to prevent the flour from burning. (1 minute)

Image Step 03
03 Step

Recipe View 0 mins Gradually stir in water, tomato sauce, cumin, garlic powder, and onion salt until smooth.

Image Step 04
04 Step

Recipe View 10 mins Continue cooking over medium heat until thickened slightly. (10 minutes)

Image Step 05
05 Step

Recipe View 0 mins Season with salt to taste.

For a richer flavor, try using olive oil instead of vegetable oil.
Adjust the amount of chili powder to your preferred level of spiciness. For a smokier flavor, use smoked paprika in addition to or instead of some of the chili powder.
If you don't have self-rising flour, you can use all-purpose flour and add a pinch of baking powder.
Store leftover enchilada sauce in an airtight container in the refrigerator for up to 5 days.

Destiny Barton

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 1.5K Ratings)
Total Reviews: (8)
  • Lauriane Nolan

    I was surprised how quickly it came together. Definitely a keeper!

  • Magdalen Reilly

    This is now my go-to enchilada sauce recipe!

  • Allene Moen

    My family loved the enchiladas I made with this sauce. Thank you!

  • Elnora Torp

    I found that using a whisk instead of a spoon helped prevent lumps.

  • Sallie Langosh

    This recipe is so easy and much better than store-bought!

  • Mateo Zieme

    I used gluten-free flour and it worked great!

  • Lennie Torphy

    I doubled the recipe and froze half for later. It thawed perfectly.

  • Gianni Bartoletti

    I added a little bit of cayenne pepper for extra heat, and it was perfect.

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