I came by this recipe completely by accident one day when I was making a red sauce for another Mexican-style dish, and when I tasted it I realized it was the perfect rich but mild enchilada sauce for me! Rich and flavorful, this one is a winner. It's fast and easy to make, and tastes much better than the canned variety. If you like your enchilada sauce spicier, add some minced jalapenos or some hot chili powder. I plan to do some canning this fall, and batches of this sauce in jars is on the list.
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Units: US | Metric
- 2 cups boiling water
- 2 teaspoons beef bouillon granules (*)
- 1 (15 ounce) can tomato sauce
- 1/4 teaspoon butter
- 2 tablespoons dried onion flakes or 1/4 cup finely minced fresh yellow onion
- 1 1/4 teaspoons garlic powder or 2 teaspoons minced roasted garlic
- 1 tablespoon dried ancho chile powder
- 1 teaspoon cumin
- 1/2 teaspoon cocoa powder
- 1/4 teaspoon cider vinegar
- 1 teaspoon dry sherry
- Tabasco sauce or your favorite hot sauce, to taste (I used somewhere between 1/4 to 1/2 tsp, cause I'm a whimp)
- salt & freshly ground black pepper, to taste
- 1In a large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
- 2Add remaining ingredients and simmer for 5 minutes.
- 3Use in your favorite enchilada recipes!
- 4*Note:I prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube (in the international aisle, from Nestle products) instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsps, so you'll be using half-cubes.
- 5Makes about 4 cups (2 cups is usually enough for one batch of enchilada casserole).
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Nutritional Facts for Rich and Flavorful Enchilada Sauce
Serving Size: 1 (942 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 61.7
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.2 g
- Cholesterol 0.6 mg
- Sodium 588.2 mg
- Total Carbohydrate 12.1 g
- Dietary Fiber 2.6 g
- Sugars 5.8 g
- Protein 2.1 g