Total Time
20mins
Prep 5 mins
Cook 15 mins

After some bad luck with bitter canned sauces, I read a few recipes and then put together a version that works for my family. Vary the heat to suit your family; as written, it's mild, but we usually add lots of hot stuff at the table. This recipe makes enough for two pans of enchiladas (about 20-24 enchiladas total).

Ingredients Nutrition

Directions

  1. Melt butter in a saucepan.
  2. Stir in the flour to make sort of a roux. Cook for a few minutes.
  3. Stir in spices and tomato paste.
  4. Slowly incorporate the liquids, whisking out any lumps.
  5. Simmer for about 10 minutes, stirring often.
  6. Taste and adjust the seasonings.
  7. Use in your favorite enchilada recipe!
Most Helpful

This is a really tasty enchilada sauce -- so much better than using canned sauce. I made as directed; however, I did add additional chili powder. Will definitely keep this recipe handy -- it comes together easily and doesn't take long to make. Made for Spring PAC, April, 2012.

Nancy's Pantry April 02, 2012