Easy Enchilada Sauce
(7)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
3 tbsp. canola oil1 tablespoon whole wheat flour1/4 cup chili powder2 cups reduced sodium chicken stock10 oz. tomato paste1 tsp. dried oregano1 tsp. ground cuminsalt to taste
Directions
1. In a medium saucepan, heat oil
2. Add flour, stirring with a wooden spoon until smooth. Cook for 1 minute.
3. Add chili powder and cook for 30 seconds.
4. Add stock, tomato paste, oregano, and cumin. Stir to combine.
4. Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally. The sauce will thicken and smooth out. Adjust seasonings to taste.
5. Serve atop your favorite enchiladas or burritos.

Slightly spicy, makes 2 1/2 cups.

Number of Servings: 1

Recipe submitted by SparkPeople user KRHEMMER.
Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 737.2
  • Total Fat: 48.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,412.0 mg
  • Total Carbs: 71.7 g
  • Dietary Fiber: 23.3 g
  • Protein: 21.8 g

Member Reviews
  • SABRINA77079
     I made this last night to put into the Chicken Tortilla Soup recipe that calls for Enchilada Sauce. WIll let you know how it all turns out! I make the soup tomorrow. - 9/14/11
  • JAZZYPOLOGRL
     loved it!! - 4/4/11
  • IOWADEB
     This looks way better than what I created today. I will try this next week. - 11/3/10
  • TANANAROSE
     the nutritional values look like they are for the whole recipe, you would have to figure out how many servings you get from the recipe and then divided the totals by that number. Say you got 6 servings it would come out to about 123 calories per serving for the sauce only. - 4/18/10
  • MYRAF2
     Are the nutritionals correct?? WOW!! - 11/27/09
  • HSMOM2FOUR
     Tasted great! I used 2 Tbs margarine and rice flour (to make it gluten free), also used 2 cups tomato sauce and 1 cup chicken broth in lieu of the tomato paste. Will DEFINITELY make this again! It was a big hit!! In fact, the family was spooning more sauce over their enchiladas at the table! - 7/1/09
  • KATKIN74
     I will never buy canned enchilada sauce again. Super easy and so good. I couldn't stop "tasting" it! I used olive oil for the oil and it turned out fine. I think butter might make it a little rich but the olive oil worked great! Man, that's some good stuff - thanks for the recipe! - 6/25/09
  • SANDY_67
     This is the best recipe for homemade enchilada sauce I have found. I did not have tomato paste on hand so I used tomato sauce. Next time, I will tweet it by cutting back on the amount of chili powder a little. I also plan on experimenting with using mesa as a thickener instead of flour. - 10/8/08
  • KATER328
     This was really good.. I think next time I might use margarine instead of canola oil, but this was awesome. Thanks! - 5/9/08
  • TMA031979
     Fantastic! Tasted better than a mexican restaurant. Instead of canola oil I used butter, and used water instead of chicken stock plus some additional spices, and it turned out wonderfully!! So easy and fantastic over chicken-spinach enchiladas. - 2/11/08



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