Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Enchilada Sauce Best Ever! Recipe
    Lost? Site Map

    Enchilada Sauce Best Ever!

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Goob's_Mom's Note:

    The basic recipe is from a mexican restaurant but I have changed it over the years to make the "ultimate Enchilada Sauce". We use the same sauce on our poutine. Our friends beg me for the recipe! We have also used it as a dip for bbq chicken.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Melt butter or margarine until just melted them remove from heat.
    2. 2
      add chili powder oregano garlic powder coriander salt pepper cumin into melted butter and stir till well mixed together.
    3. 3
      return to heat and stir.
    4. 4
      once hot add flour to the butter mixture and mix until flour is mixed with the butter. You should not see any white from the flour.
    5. 5
      Add the chicken bouillon cubs just before adding the water.
    6. 6
      Add the water a cup at a time and whisk until smooth.
    7. 7
      repeat this step until all the water is used and the sauce is smooth.
    8. 8
      for a thicker sauce use less water or a thinner sauce use more water.
    9. 9
      once smooth add the can of tomato sauce and whisk again till well blended.
    10. 10
      Add six tablespoons Ketchup and stir.
    11. 11
      simmer on low heat until until ready to use.

    Ratings & Reviews:

    • on July 07, 2010


      OMG! I’m new to Recipezaar and this is the first recipe I tried out. Brought leftovers to work and drove my coworker’s nuts with the smell. Love, love, loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2010


      I tried this recipe for the first time tonight, IT IS GREAT! I looked over the reviews and was really shocked at the review from Katchick, perhaps her flour was old or something and didn't thicken. I'm a Mexican food freak and this one really makes the grade....way to go and thanks for adding this recipe, I plan to make more in the morning and see how it freezes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2008


      Not sure where Katchick went wrong but we loved this recipe. No issues with the water as it simmered down and made a nice thick sauce (not to thick though) I'v made the recipe a few time already and would suggest it to anyone. If you are worried about the water as Katchick's review stated, cut back on the amount of water, again I had no issues.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Enchilada Sauce Best Ever!

    Serving Size: 1 (371 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 275.9
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 9.9 g
    Cholesterol 40.8 mg
    Sodium 1065.5 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 3.7 g
    Sugars 8.7 g
    Protein 5.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites