Total Time
Prep 20 mins
Cook 0 mins

I use this for our favorite enchiladas. I've been told that it makes them taste like Chili's.

Ingredients Nutrition


  1. Heat oil with cornstarch in saucepan over medium heat. Cook for 1 minute.
  2. Add in chili powder and cook for another minute.
  3. Gradually stir in the broth, mixing well with a whisk to make sure you get out the lumps.
  4. Stir in the remaining ingredients.
  5. Simmer until thickened on low.


Most Helpful

AWESOME!!! AWESOME!!! AWESOME!!! What else can you say???? This sauce was amazing. We are from the SW and just couldn't duplicate the awesome flavor of homemade enchilada sauce until now. I doubled the recipe for a 9x13 pan about 20 single rolled enchiladas and had a bit left over. This sauce is perfect, you will not be disappointed!! Thanks for sharing SweetsLady!

ginangino69 October 17, 2010

WONDERFUL recipe! I especially appreciate the fact that you can control spiciness and sodium. The flavor is delcious. For more of a creamy casserole effect, I melted 4 oz. of cream cheese into the sauce. I also agree with other reviews to double the recipe for a 9x13 pan. I mixed part of this sauce with my shredded chicken to stuff the tortillas and poured the rest over top. Sprinkle a little cheese on top and you'll have the best homemade enchiladas north of the border!:)

laup547 February 09, 2012

AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! This is the first sauce I ever attempted to make from scratch and it will forever be the recipe I use. Perfect flavor (I used 1/8 cup chili powder which gave it the perfect spice... not too hot, not too mild). Nothing but good things to say. I could go on forever.

SarahLynn1228 March 14, 2011

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