Smooth Enchilada Sauce

"This is the best Authentic Enchilada sauce I've come across. Moisten meat filling with this sauce; use in enchiladas or as meat accompaniment."
 
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photo by chef FIFI photo by chef FIFI
photo by chef FIFI
Ready In:
30mins
Ingredients:
9
Yields:
3 cups
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ingredients

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directions

  • In large saucepan saute garlic in oil until lightly browned; discard garlic.
  • Stir flour into oil until smooth; cook, stirring constantly, 1 minute.
  • Stir in chili powder.
  • Gradually stir in broth, tomato sauce, oregano, salt and cumin.
  • Simmer for 15 minutes.

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Reviews

  1. Easy sauce, have made this sauce many times- enough said!! :) P.S. I'm hispanic, it's delicious
     
  2. I loved this recipe. I will use this every time. This is definately better than any store bought brand. I omitted the fresh garlic and used garlic powder instead and I subbed beef stock for chicken broth. If you are looking for a recipe for enchilada sauce...This IS the one! Thanks for the recipe.
     
  3. THE FLAVORS ARE FANTASTIC!! I was afraid the chili would be too much, it was excellent. I added some chipotle powder for some heat
     
  4. I veganized this recipe and it was AMAZING! This is definately my go-to recipe for enchilada sauce. I used white whole wheat flour, extra chili powder, extra cumin, extra garilic, vegan beef broth, koshar salt, and oregano from my garden. I think the extra and fresh spices really made the difference. I may use less or no oil next time, it kept sitting at the top when rested (even when cooked). Try this!! And if you don't like the flavor try changing the brand of your chili powder.
     
  5. YUM!!! Best I've ever tasted. I minced the garlic and left it in the sauce and added 1/8 square of baking chocolate. It's definately a keeper.
     
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Tweaks

  1. A great enchilada sauce and one I'll gladly make again! I used masa harina instead of flour, only three tablespoons of chili powder, and a dash of sugar to cut the tomato tang (acidity) of the canned sauce. I omitted salt altogether since my broth was made from high sodium bouillon. Thanks!
     
  2. This was very good. I did use mesa instead of flour and chicken broth instead of beef for chicken enchiladas. I also added a piece of cinnamom. Thanks
     
  3. this was excellent! I made a couple of chages though....I was making chicken enchiladas so I used chicken broth but added a little beef base for some depth.....and instead of using flour to thicken...I had some masa which thickened..and added a nice backround mexican flavor...... and whenI sauted the garlic...which I did super slowly....I also added a cinnamon stick to 'steep' with the garlic....OMG this was the best...this is now my standard enchilada sauce recipe!
     
  4. I loved this recipe. I will use this every time. This is definately better than any store bought brand. I omitted the fresh garlic and used garlic powder instead and I subbed beef stock for chicken broth. If you are looking for a recipe for enchilada sauce...This IS the one! Thanks for the recipe.
     

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