Homemade enchilada sauce


Canned enchilada sauce is very easy. It also can have a bitter and sometimes unpleasant taste.

This sauce can be made in under 30 minutes. It is a 30 minute task that is well worth it. It can freeze well for later use.

For the chili powder, I mixed equal parts Concho chili, Chipotle chili, and Guajillo chili.

This makes 2-3 cups of sauce.


1/4 cup vegetable oil

2-3 tablespoons flour

6-7 teaspoons of chili powder

16 ounces tomato sauce

1 1/2 cups water

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon salt

The first step is cooking the oil and flour on medium heat stirring constantly until lightly browned. This is the same as making a light roux.


Add the spices, then add the water and tomato sauce slowly and stirring constantly. Continue to cook on medium heat for about 10 minutes or until thickened.