Easy Enchilada Sauce

Total Time:
20 min
Prep:
20 min

Yield:
2 1/2 cups of sauce

Ingredients
Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.


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4.4 173
after reading other reviews, I used a little more than half of the recommended tomato paste, and added a tsp of garlic powder. It turned out delicious and exactly the consistency I look for with enchilada sauce. I used half regular chili powder and half hot chili powder and the spice level is very well-balanced. item not reviewed by moderator and published
I have made this twice. The first time I did not have any tomato paste in the house. In fact, the only thing I had was a small amount of prepared salsa in the fridge so I used that in place of the t. paste. The recipe did not suffer at all. The second time, I made as directed and I think and the paste makes this a little thick and gloppy. I preferred the first version but either way I love this recipe and will make again and again. I made a half portion of the recipe, put in my slow cooker and added two boneless skinless chicken breasts and cooked about 3 or 4 hours. This turned the chicken soft and able to split with a fork - pulled chicken. Made awesome enchiladas with corn tortillas and black beans with some cheddar and salsa. This will be a regular thing! I thought the enchiladas came out better than what i have had in restaurants, especially the first batch. item not reviewed by moderator and published
Outstanding sauce, although I increased the oil, and added 1 teaspoon of coriander and 1 teaspoon garlic powder. I used only 6 oz of tomato paste. Delicious! item not reviewed by moderator and published
I love this recipe. It is so easy. I'll never buy canned sauce again. I added a little chili flake and powdered onion and garlic. item not reviewed by moderator and published
Delicious, making it right now for my family. No paste but, created diced tomatoes to a paste. The wife says reluctantly, "hey it's smells good." item not reviewed by moderator and published
My husband is from New Mexico, and he deplores the thought of any tomato paste in his enchilada sauce! I'm fine with it though. :) item not reviewed by moderator and published
Delicious! Very simple and easy to make. I used 1 T. of cumin and Mexican oregano instead of 1 tsp. I also added 1 tsp. of garlic. I cut the tomato paste down to 6 oz. (easier to just use one can instead of 1.5 cans) and added more chicken stock to thin it out. I'm eating it by the spoonful right now. Yum! item not reviewed by moderator and published
Excellent! Made just as listed and spices were perfect. Will never buy canned sauce again as this was so easy and delicious! item not reviewed by moderator and published
Use New Mexico chile powder in place on regular chile powder - soooo good! item not reviewed by moderator and published
Guh. Call me a wuss but the 1/4 cup of chili powder was agonizingly eye-watering. Maybe chili powder is different in Australia to the US. I had to triple ALL other ingredients before it was tolerable. Otherwise very good. item not reviewed by moderator and published
I forgot to mention that I used coconut oil instead of vegetable oil. The coconut oil I use has very little coconut flavor. item not reviewed by moderator and published
Good stuff.You can order it on amazon... Soo many uses item not reviewed by moderator and published
It's been brought to my understanding that in the US "chili powder" is a blend of spices that simply includes powdered chilis. Whereas in Australia "chili powder" is pure ground chilis. So rather than being a wuss I'm apparently hardcore for my head not exploding from eating the 1/4 cup of pure, powdered chilis I put in my sauce. XD item not reviewed by moderator and published
LOL!!!!!!!!! Sweet. item not reviewed by moderator and published
LOL Sounds like something I would have mistakenly done too... Thanks for the info....who knew ? item not reviewed by moderator and published
In the US we have both chili powder (a blend of spices) and chile powder (which is powdered chiles). Only one letter difference in spelling, but a HUGE difference in what you are getting. item not reviewed by moderator and published
I used my own pure ground chilis from New Mexico for mine and I thought it was fine. If you're not in the "Spicy Food Lover" category, I strongly recommend you use much, MUCH less for yours. Try fractions of teaspoons instead and taste each time to determine. lol item not reviewed by moderator and published
Hi as a former Texan living in Oz, buy Mexican Chili Powder (found some at Coles) and not Indian...big difference. item not reviewed by moderator and published

Not what you're looking for? Try:

Easy Green Chile Enchiladas

Recipe courtesy of Ree Drummond