Enchilada Sauce

This speedy homemade enchilada sauce only takes about 10 minutes to cook, but it tastes authentic and is full of Mexican flavor. Use it to make your favorite enchiladas, wet burritos, or any dish that calls for canned enchilada sauce.

Print Recipe

Prep Time 10

Cook Time 11

Total Time 21

Course lunch/dinner

Cuisine Mexican

Servings 6 people

Calories 3165.8 kcal

Equipment

1 Large Skillet Preferably a heavy-bottomed pan for even heat distribution.
1 Whisk Essential for smooth sauce and preventing lumps.
1 Measuring Cups and Spoons

Ingredients

Main

¼ cup vegetable oil
¼ cup New Mexico or California chili powder
2 tablespoons self-rising flour
1 ½ cups water
1 8 ounce can tomato sauce
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion salt
salt to taste

Instructions

Heat oil in a skillet over medium-high heat. 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, about 1 minute. Dotdash Meredith Food Studios
Gradually stir in water, tomato sauce, cumin, garlic powder, and onion salt until smooth. Continue cooking over medium heat until thickened slightly, about 10 minutes. Season with salt. Dotdash Meredith Food Studios
Enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

For best results, use fresh, high-quality New Mexico or California chili powder; their vibrant color and authentic flavor are key. Ensure constant stirring when blooming the chili powder and flour to create a roux, preventing burning and ensuring a smooth base. If you prefer a richer, darker sauce, consider a touch of unsweetened cocoa powder or a pinch of Mexican oregano. Adjust consistency by adding more water or vegetable broth for a thinner sauce, or simmering longer for a thicker one. Taste and adjust salt diligently; a well-seasoned sauce elevates the entire dish.