Quick and easy, and simply the best tasting homemade Enchilada Sauce. I’ve tried many recipes in my quest to find the perfect sauce, this one does not disappoint. Sadly, most store bought sauces are full of highly processed unhealthy oils, food dyes and other chemicals. It’s worth it to make your own.
First, heat oil on medium, then add flour and whisk in.
Then add tomatoes and all spices and mix well
Finally, add one cup water, bring to a boil, reduce heat and simmer for 10 minutes.
After simmering, you may adjust spices to taste. You are ready to assemble some very tasty enchiladas.
2 Tbs. Olive Oil
2 Tbs. All-Purpose Flour
1 24-28 oz. jar crushed tomatoes
2 1/2 Tbs. Chili Powder
1 1/2 tsp. Dried Oregano
1 tsp. Cumin
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 Tbs. Brown Sugar, packed
1 tsp. Real Salt
1/4 tsp. Black Pepper
1 cup Water
Heat the olive oil in a 2 qt. saucepan over medium heat. Whisk in the flour until combined. Continue to cook for 1 minute, stirring constantly. Stir in tomatoes, and all the spices, mix well, add water then bring to a boil. Reduce heat and simmer about 10 minutes. The sauce will thicken as it simmers. If it becomes too thick, you can add more water. Adjust salt and pepper to taste.
This recipe makes enough sauce for 1 dozen enchiladas, depending on how saucy you like yours. I like mine saucy. Leftover sauce can be stored in the fridge for up to two weeks. It freezes well too.