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

5 5

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!

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!:)

5 5

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.