Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.
Rich, Delicious, Homemade Enchilada Sauce Recipe
We love enchiladas. Tortillas are so easy to store, and they make throwing together enchilada casseroles a snap. Making the sauce from scratch is super simple too— but the results are so much better than what comes in a can that you'll find yourself reaching for this recipe over and over again.
This Will Be Your New Go-To Dinner
This sauce is rich—plenty of cumin, garlic, and chili powder give it an incredible flavor. Heating the flour and oil together at the beginning makes sure the sauce has a nice weight to it. It's heavier than canned sauces, so it clings to enchiladas better.
Mix leftover ground beef, chicken, or pork with a little cheese and some pintos or black beans, roll them up, and top them with homemade enchilada sauce for a lightning-fast weeknight meal that your family will love.
Read More From Delishably
- 3 tablespoons olive oil
- 4 tablespoons flour
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 2 tablespoons cumin
- 2 14-ounce cans tomato sauce
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1/4 cup chili powder
Check Out This Quick Tutorial
- In a medium saucepan over medium heat, heat the olive oil. Whisk in flour, stirring constantly, until smooth.
- Add red pepper flakes, black pepper, and cumin, and whisk until combined. Bring up to a bare simmer.
- Add tomato sauce, and bring up to a simmer. Stir in garlic powder, kosher salt, and chili powder. Simmer for about 2 minutes and remove from heat. That's all there is to it—it's ready to use!
© 2017 Jan Charles