Emeril's Easy Enchilada Sauce

Total Time
Prep 20 mins
Cook 20 mins

This recipe is from Emeril Lagasse.

Ingredients Nutrition


  1. In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.


Most Helpful

This one got lots of 5 stars on the Food Network website- but I wasn't in love with it. It was my first attempt at enchilada sauce- it was good, but not great. My biggest gripe about lots (but not all) enchilada sauce is that it has that metallic "twang" at the end. I was so excited to make my own and finally escape trying to remember what brand it was that I finally found that didn't have that.... but I didn't! Now I have to figure out if it is the chili powder (I used a packaged New Mexico blend from our local mexican market), if I got the powder too hot or burnt it (while I was fumbling to open the chicken stock), or some other factor. If anybody knows the answer, please feel free to email me! I think I will pass on making this exact recipe again and try some of the others posted.

kda949 September 10, 2010

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