Prep 5 mins
Cook 15 mins
This is the only enchilada sauce I will use. Very basic and you always have the stuff on hand.
- 44.37 ml margarine
- 44.37 ml flour
- 29.58 ml chili powder
- 0.59 ml garlic powder
- 226.79 g tomato sauce
- 236.59-354.88 ml water
- Melt margarine in saucepan; add flour.
- Whisk in tomato sauce and then water (1-1 1/2 cups depending on how thick or thin you want it).
- Add chili powder and garlic powder to sauce.
- Simmer for 15 minutes to blend flavors.
very good. although i did have to add additional spices, more garlic, small amount of cumin and some red pepper to spice it up a little. I will be using this again as I always have these ingredients handy! thanks
The method for this works well, but the spices are DEFINITELY lacking. 1/8 tsp garlic powder seems like waay nothing. This amoung of sauce makes enough for a 9x13 pan of enchiladas, so I added a full Tbsp of garlic powder, and about a teaspoon of red pepper flakes. This did keep a quick meal of enchiladas very quick during a busy week, and yet still be homemade ;)
We had leftover taco fillings plus I had some tortillas. I wanted to make enchiladas with the leftovers but I didn't have any enchilada sauce. Other recipes had too many steps and ingredients I didn't have. I probably would have preferred to go to store to buys sauce but never again after I found this simple recipe. I followed everything except I did not have chilli powder so I used a packet of red pepper flakes you get from pizza delivery. After I put can of tomato sauce I filled it with water and dumped that in. I rolled my leftover taco fillings in the tortillas and covered it in this sauce and it was great. The sauce was terrific. So easy and tasty. Adjust garlic powder to your preferences and I also sprinkled some cumin in. Thank you for posting your recipe!!