Enchilada Sauce

5m
Prep Time
15m
Cook Time
20m
Ready In

Recipe: #31102

December 14, 2018



"When I was growing up, we traveled from San Diego to Clovis, New Mexico every year to visit family. And every year we came home with a case of powdered enchilada sauce. Unfortunately, that company has gone out of business, but I am happy with this recipe as a substitute. Adapted from María Teresa Bermúdez' Mexican Family Favorites cookbook."

Original is 6-8 servings

Nutritional

  • Serving Size: 1 (95.4 g)
  • Calories 82.8
  • Total Fat - 7.5 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 2.1 mg
  • Sodium - 429.4 mg
  • Total Carbohydrate - 3.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0 g
  • Protein - 1.1 g
  • Calcium - 4.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Heat oil and brown flour. Add chili powder to water and dissolve, then add to browned flour and mix well. Add seasonings and blend.

Step 2

Bring to a bubbly boil, stirring frequently. Simmer covered for 5 minutes.

Step 3

Makes 1 1/4 cups sauce.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best results, use a low-sodium beef bouillon cube.
  • You can substitute vegetable oil with any other cooking oil.

  • Replace the vegetable oil with olive oil for a heart-healthy option. The benefit of this substitution is that olive oil is a healthier choice than vegetable oil, and it also adds a subtle flavor to the sauce.
  • Replace the beef bouillon cube with a vegetable bouillon cube for a vegetarian option. The benefit of this substitution is that it makes the sauce vegetarian-friendly, and it also adds a more intense flavor to the sauce.

Vegetarian Enchilada Sauce Substitute vegetable broth for the beef bouillon cube, and use a tablespoon of vegan Worcestershire sauce instead of the bouillon cube.



Cheesy Chicken Enchiladas: Delicious and easy to make, these enchiladas are made with a homemade enchilada sauce and filled with chicken and cheese. Perfect for a family dinner or a potluck, they are sure to be a hit!


Mexican Rice: A simple and flavorful side dish that pairs perfectly with the Cheesy Chicken Enchiladas. This Mexican-style rice is cooked with garlic, onions, and tomatoes, and it's a great way to add a little extra flavor to your meal!




FAQ

Q: How much sauce does this recipe make?

A: This recipe makes 1 1/4 cups of sauce.



Q: What ingredients are needed for this recipe?

A: This recipe requires olive oil, garlic, red pepper flakes, canned crushed tomatoes, tomato paste, sugar, and salt.

2 Reviews

Michael Howard

I have her recipe book and the amount of chili powder is 6 Tbsp

0.0

review by:
(17 Oct 2021)

Michael Howard

How much chili powder to use? i didn't see it in the list

5.0

review by:
(26 Jun 2020)

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Fun facts:

Fun Fact 1: Maria Teresa Bermudez was a famous Mexican chef who wrote the cookbook "Mexican Family Favorites" which this enchilada sauce recipe is adapted from. She was a renowned chef who specialized in Mexican cuisine and was even featured in the New York Times.

Fun Fact 2: Enchiladas are a traditional Mexican dish that has been around for centuries. It is believed that the dish first originated in the Mayan and Aztec cultures, and has been enjoyed by many for its delicious combination of flavors.