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    You are in: Home / Recipes / Mexican Enchilada Sauce Recipe
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    Mexican Enchilada Sauce

    Mexican Enchilada Sauce. Photo by spacekadet

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Donna Matthews's Note:

    I got this recipe from by grmil who was born and raised in Mexico City. The secret to its flavor is the cocoa

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    Units: US | Metric


    1. 1
      Combine all dry ingredients in a small bowl.
    2. 2
      Stirring constantly, slowly add enough of the water to make a thin paste.
    3. 3
      Pour into pan and add rest of water.
    4. 4
      Cook over medium heat, stirring constantly, until mixture thickens.
    5. 5
      Stir in tomato sauce.
    6. 6
      Use in your favorite enchilada recipe.
    7. 7
      The amounts on the ingredients are very flexible.
    8. 8
      For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
    9. 9
      Experiment to suit your taste, but don't leave out the cocoa.
    10. 10
      For a quick meal, we will soften a corn tortilla in a bit of hot oil, drag it through the sauce, and lay it flat on a plate.
    11. 11
      cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.
    12. 12
      Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.

    Ratings & Reviews:

    • on September 11, 2011


      This was a good base recipe. I started with the milder version of the recipe (halved the chili powder, doubled the tomato sauce) and made several of the changes suggested by others: doubled the flour, added 1 tsp. of cumin and subbed chicken broth for the water. It was very good. I will probably up the chili powder to 2 Tbs, next time and perhaps double the garlic salt. It made enough for two pans of enchiladas.

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    • on March 01, 2010


      So glad i found this recipe! I did make a few changes though, I fallowed the steps accordingly but the sauce was just a little bland to me & i could taste the tomato a little more then i would have liked so i took the advice of another review and added a tbs of cumin which helped but still wasn't great so i added a splash of worcestershire and that seemed to do the trick! Thanks for posting i will defiantly be making this again!! :)

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    • on March 20, 2011


      I have had this recipe in my "want to try" file for a long time. I finally made it when I needed a quick sauce to put over some frozen burritos for a meal for my kids. My teenage son commented that it was really good, which is a complement because he usually eats things so fast he hardly notices how they taste. I'm sure I will make this often since it is so tasty, easy and uses common ingredients. Thanks for posting!

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    Read All Reviews (172)


    Nutritional Facts for Mexican Enchilada Sauce

    Serving Size: 1 (165 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 72.6
    Calories from Fat 13
    Total Fat 1.4 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 538.1 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 4.4 g
    Sugars 3.8 g
    Protein 3.1 g

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