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This Enchilada Sauce is super easy, quick and no-fuss. This sauce is made from scratch and will be ready in under 20 minutes! Ditch the canned enchilada sauce and make your own!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 1/4 cup vegetable oil
- 3 tbsp all-purpose flour
- 3 tbsp chili powder
- 8 oz crushed tomatoes or tomato passata
- 2 cups water
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt or to taste
- 1 tsp pepper or to taste
Add the vegetable oil to a Dutch oven and heat it over medium-high heat. Add the flour and chili powder and whisk it for about 1 minute.
Add the crushed tomatoes, water and the rest of the spices. Stir well and bring to a boil. Turn down the heat to a simmer and cook for about 10 minutes until thickened.
Taste for seasoning and adjust with salt and pepper as needed.
This will yield about 2 1/2 to 3 cups of sauce.
Gluten-Free: For a gluten free version, try gluten-free flour or rice flour. Using cornstarch will make the sauce too thick. Another option is to use masa.
Store in jars or an air tight container in the fridge for up to 2 weeks.
Nutrition: Nutritional information assumes 1/4 cup per serving. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 0.25cup | Calories: 92kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Sodium: 236mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 950IU | Vitamin C: 2.8mg | Calcium: 27mg | Iron: 1.2mg