The Editor's Enchilada Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 38.8
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 655.4 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.2 g

View full nutritional breakdown of The Editor's Enchilada Sauce calories by ingredient
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This takes only a few minutes to make and it's so easy! This takes only a few minutes to make and it's so easy!
Number of Servings: 6


    2 cups vegetable broth
    4 TBSP chili powder
    1 tsp cumin (or use taco seasoning if you're out)
    1 tsp garlic powder
    3/4 tsp salt
    1 pinch cinnamon
    1/4 tsp sugar (or more to taste)
    3 TBSP flour
    3 TBSP water


Makes 8 servings or about 2 cups (enough to cover 8 enchiladas, see "The Editor's Bean and Cheese Enchiladas" for a recipe).

In a medium sauce pan, bring broth to a boil.

Whisk in chili powder, cumin, garlic powder, salt, cinnamon and sugar until all are well dissolved.
Continue whisking for about 3 minutes while mixture boils.

Meanwhile, whisk the flour and water together in small bowl until completely smooth.

Slowly pour flour mixture into the red sauce and whisk constantly until smooth and boiling (about 1 minute).

You're done! The sauce will thicken as it sits, but will thin out when baked. So feel free to make ahead of time.

Number of Servings: 6

Recipe submitted by SparkPeople user EDITORABC.

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