Enchilada Sauce

MYRECIPES (7)
Melissa H.: "easy recipe and excellent flavor!" Read More
10Ingredients
30Minutes
290Calories

Ingredients

US|METRIC
  • 1/4 cup all-purpose flour
  • 1/4 cup chili powder
  • 6 tablespoons vegetable oil
  • 1 cup minced onion
  • 4 garlic cloves (minced)
  • 16 ounces tomato sauce
  • 2 teaspoons ground cumin
  • 1 1/4 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper
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    NutritionView More

    290Calories
    Sodium43% DV1030mg
    Fat31% DV20g
    Protein8% DV4g
    Carbs8% DV25g
    Fiber24% DV6g
    Calories290Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat2.5g13%
    Trans Fat0g
    Cholesterol<5mg1%
    Sodium1030mg43%
    Potassium480mg14%
    Protein4g8%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber6g24%
    Sugars10g20%
    Vitamin A50%
    Vitamin C15%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(7)

    Melissa H. 6 months ago
    easy recipe and excellent flavor!
    Molly a year ago
    Very good and easy to make make sure all ingredients are close at hand!!
    Jan Robinson 2 years ago
    I actually made this in my Instant Pot. Made my enchilada sauce on the sauté mode. Added frozen chicken breasts and switched to Pressure Cooker mode. 20 minutes for frozen chicken, natural release, shredded chicken with two forks and put on flour tortilla shells with cheese. Delicious. A real keeper.
    Veronica Blanco 2 years ago
    This is a great tasting sauce!
    Vikki W. 2 years ago
    Turned out great. Just spicy enough to know it’s a Mexican sauce, I doubled my recipe so I could freeze some to have on hand next time I’m craving enchiladas!
    Jennifer F. 2 years ago
    Very delicious. Store bought sauce is the worst. You can taste the difference. Makes the enchiladas come out restaurant quality!
    Michelle-Randy C. 3 years ago
    Perfect. Used 1/2 hot chile powder and 1/2 regular. Great topping for black bean enchiladas. Very easy to make.