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A spoon dips into an open jar of homemade Enchilada Sauce.
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Homemade Enchilada Sauce Recipe

Delicious, authentic-tasting sauce you'll always want to keep on hand.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Base Recipes
Cuisine: Mexican
Servings: 1 batch
Calories: 1129kcal

Ingredients

  • ¼ cup extra virgin olive oil
  • ¼ cup whole wheat pastry flour
  • ½ cup chili powder
  • 30 oz. canned tomato sauce (no sugar added)
  • 4 cups water
  • ½ tsp. ground cumin
  • ½ tsp. garlic powder
  • ½ tsp. onion powder

Instructions

  • Gather and measure all ingredients.
    Homemade Enchilada Sauce ingredients in individual bowls on a wood surface. Overhead view.
  • Put oil, flour, and chili powder in a medium to large stock pot and warm. You should have a nice paste-like substance when everything is mixed. Cook, stirring constantly for about 1 minute.
    Spices, flour, and oil in a pot.
  • Add tomato sauce and water to the pot and stir.
    Water added to Enchilada Sauce in a pot.
  • Add in the cumin, garlic powder, and onion powder and stir constantly for about 5 minutes. The sauce should thicken slightly.
    Spices added to Enchilada Sauce in a pot.
  • NOTE: The sauce will thicken just slightly when baking. If you want a runnier sauce, add more water before pouring it over the enchiladas.
    A wood spoon lifts some Enchilada Sauce from a pot full of it. Overhead focus.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1entire recipe | Calories: 1129kcal | Carbohydrates: 128g | Protein: 31g | Fat: 74g | Saturated Fat: 11g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 44g | Sodium: 6024mg | Potassium: 4988mg | Fiber: 58g | Sugar: 39g | Vitamin A: 38772IU | Vitamin C: 61mg | Calcium: 563mg | Iron: 31mg