Making your own homemade red enchilada sauce is easier than you make think. This flavorful tomato based goodness is perfect for enchiladas, smothered burritos and more!
I have made homemade enchilada sauce before, but it was not like this! My sister-in-law Jess sent me this recipe.
She asked her husband what her signature dish should be for a contribution for the blog and this was part of his vote (the enchiladas will come tomorrow!)
She said it is slightly different each time she makes it because she rarely measure, she adds what looks and tastes right. I can sympathize, that is how I normally cook as well. I tried it using the measurements she sent and it was delicious!!
- 2 T vegetable oil
- 2 T flour
- 1 T chili powder
- 8 oz tomato sauce
- 1 1/2 cup water
- 1 T cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt
- 2 tsp white pepper
- 1 tsp cayenne pepper
- Cholula to taste
- Heat a saucepan and oil over medium-high heat. Stir in flour and chili powder. Reduce heat to medium and cook until lightly browned, stirring constantly.
- Add tomato sauce and water and stir well to combine.
- Add seasoning, tasting as your go.
- Simmer for a few minutes until slightly thickened.
- Use immediately or store in the refrigerator for up to a week.
Amount Per Serving: Calories: 38Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 517mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.