Easy Enchilada Sauce


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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Easy Enchilada Sauce calories by ingredient
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A tasty, slightly spicy enchilada sauce. Also great over burritos. A tasty, slightly spicy enchilada sauce. Also great over burritos.
Number of Servings: 1


    3 tbsp. canola oil
    1 tablespoon whole wheat flour
    1/4 cup chili powder
    2 cups reduced sodium chicken stock
    10 oz. tomato paste
    1 tsp. dried oregano
    1 tsp. ground cumin
    salt to taste


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.


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Member Ratings For This Recipe

  • 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

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  • loved it!! - 4/4/11

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  • This looks way better than what I created today. I will try this next week. - 11/3/10

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  • 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

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  • Are the nutritionals correct?? WOW!! - 11/27/09

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  • 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

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  • 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

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  • 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

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  • This was really good.. I think next time I might use margarine instead of canola oil, but this was awesome. Thanks! - 5/9/08

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  • 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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