Enchilada Sauce

This recipe is a huge hit:  Enchilada Sauce

Homemade Enchilada Sauce - recipe from RecipeGirl.com

Yield: About 2 1/2 cups

Prep Time: 15 minutes

Cook Time: 20 minutes

Enchilada Sauce

I find the canned enchilada sauces to take on the flavor of the tin can. Ick. This easy-to-make sauce tastes so much better.


  • 1/4 cup vegetable or canola oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 8-ounce can tomato sauce
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon salt


  1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
  2. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.


  • If you are preparing this recipe as GLUTEN FREE- just be sure to substitute GF flour for the all-purpose flour. And make sure you are using a brand of chicken broth that is designated as GF (or use water instead).
SOURCE: RecipeGirl.com (Adapted from Allrecipes)

134 Responses to “Enchilada Sauce”

  1. postedNov 2, 2011 9:37 PM

    This all looks so good but I was wondering if it is spicy my husband can’t stomach spicy foods at all but seems to love Mexican I make him taco and fajitas all the time but I love enchiladas and was wondering if there might be a way to make them not spicy thanks for all your time.

    • postedNov 3, 2011 5:49 AM

      I would not characterize this sauce as spicy. My 10 year old eats it all the time, and he can’t do spicy so I would think it would be okay for your husband.

  2. postedNov 13, 2011 2:47 PM

    Just a little curious on why you use chicken broth a opposed to beef or vegetable broth? I am making enchiladas with minced ground beef, won’t the two tastes conflict?

    • postedNov 14, 2011 7:40 AM

      You absolutely cannot taste the chicken broth in the sauce. Use vegetable, beef or chicken broth- the flavor does not come through so much.

  3. postedDec 10, 2011 4:55 PM

    I have been looking for a great enchilada sauce recipe for a while now. This is really the most important piece of the dish. It will definitely make or break it. Looking forward to trying it out tonight! 🙂

  4. postedJan 9, 2012 6:31 AM

    What kind of tomato sauce did you use? So excited to try this!!

    • postedJan 10, 2012 6:29 AM

      Nothing special… just regular canned tomato sauce!

  5. postedJan 15, 2012 6:48 PM

    Me, My fiance and his little brother tried this for the first time tonight and we absolutely adored it, no one talked while eating this! It was not spicy which my fiance liked. And it was perfect for my taste. And my brother in law actually ate 3rds he is now begging me to make this once a week! Thankyou for such a perfect recipe

  6. postedJan 21, 2012 10:43 AM

    Can this sauce be frozen? I have a feeling we would not use 2 1/2 cups in 3 days time.

    • postedJan 21, 2012 10:48 AM

      I haven’t tried freezing it. I would think it would be fine though.

  7. postedFeb 19, 2012 9:26 PM
    Cyndi Barbuscia

    This was absolutely amazing !!! Thank u soo much !! I had remnants of the sauce left in the pan and I made rice w it and used the broth from the chicken I had boiled. It was just the right amount of flavor to make Spanish rice !! Great meal !

  8. postedFeb 28, 2012 12:39 PM
    Janet Smith

    has anyone made enchildas and frozen them to use later…?

  9. postedMar 5, 2012 8:44 AM

    Do you have a suggestion for a substitution for the veg oil? I don’t keep veg oil in my house!

    • postedMar 5, 2012 8:49 AM

      Canola oil would work just fine too.

  10. postedMar 6, 2012 3:49 PM

    Could I substitute cayenne pepper powder for the chili powder? And water for the chicken broth? Also, what can i substitute for the onion salt?

    • postedMar 6, 2012 5:58 PM

      I fear that cayenne powder may be too spicy! Water for chicken broth, but only if you have a bouillon cube to add, otherwise no flavor. I suppose you could just use salt.

  11. postedMar 6, 2012 7:16 PM

    Would the bouillon cube have to be chicken bouillon or can it be veggie?

    • postedMar 6, 2012 7:31 PM

      Either… just something to give it some flavor. Of course, I’m just guessing since I haven’t tried preparing it that way!

  12. postedMar 10, 2012 9:40 AM

    Hi Lori! Have question. I would like to use your sauce with a chicken enchilada recipe. My question is…the shredded chicken recipe calls for 1tsp cumin and 1 tsp taco seasoning mixed in with the chicken. Wondering if I should leave those two out of the chicken. Don’t want an overpowering taste and definately do not want it too spicey or family won’t like it. Not too experienced with making enchiladas and would appreciate your advice.

    • postedMar 10, 2012 11:22 AM

      Hmmm- that’s totally up to you. The sauce turns out just like a regular enchilada sauce- not any more spicy than any others. I might choose to keep the spices in (or maybe cut cumin in half).

  13. postedMar 10, 2012 12:38 PM

    Thanks Lori. I think you are right and will cut the cumin in half. Can’t wait to try your sauce!

  14. postedApr 1, 2012 5:04 PM

    I cooked this…OMG this was the best sauce I ever made..I used less chili power to make it milder..The family loved it..Thanks for posting your recipe

  15. postedApr 18, 2012 5:52 PM

    I love enchiladas but don’t like the canned sauce because it usually is too spicy. This recipe is fabulous and I’m so glad to have it! Thanks a million for sharing.

  16. postedMay 5, 2012 7:27 PM

    I made this tonight for dinner. YUM! & Thank You! My hubby LOVES mexican food but doesn’t like the canned sauce. I usually make green chili w/chicken. This was a HUGE HIT w/him & my girls. ( I only used 1 1/4+ Tbsp of chili powder.)

  17. postedMay 14, 2012 4:57 PM
    Jennifer Reyes


  18. postedJul 21, 2012 11:38 PM

    Lori-your enchilada sauce recipe is AMAZING. We’re American expats currently living in Germany where it’s really hard to find Mexican food. THANK YOU for a great recipe that I can use when we’re craving enchiladas!!!

  19. postedAug 1, 2012 4:51 PM

    Fabulous sauce. I threw this together with the ingredients in my cabinet. The only thing I was missing was onion powder, but it was still very good. My boyfriend and I loved it. This will be added to my mexican food repertoire.

  20. postedAug 20, 2012 12:18 PM

    abt using the cajan spice, sub it with paprika not to hard on the stomach.

  21. postedAug 23, 2012 5:28 AM
    Stuart Smith

    We increased the amount of spice that the recipe called for and added smoked anaheim and jalopeno peppers for some more heat

  22. postedAug 29, 2012 3:20 PM

    Is there any way to use fresh tomatoes? I have bunches currently & no can at all would be involved!

    Pam Hoffman

    • postedAug 30, 2012 1:36 PM

      Not sure… I wouldn’t be familiar with how to do that!

  23. postedAug 30, 2012 3:26 PM

    OK, thanks Lori!

  24. postedSep 3, 2012 2:13 PM
    Kacey B

    I got some inspiration from your recipe and some others that I found on Pinterest. I went ahead and linked yours to my post :0)

  25. postedSep 17, 2012 5:02 PM
    Tifani Hardaway

    I am looking forward to tasting this one. I used to buy Old El Paso Enchilada Sauce but the quality has diminished so much that I refuse to buy it. I’ve been looking for a good recipe without luck so far but this one looks like exactly what I’ve been wanting. Thank you for posting!

  26. postedSep 18, 2012 2:53 AM

    I live in Australia and absolutely crave GOOD Mexican food. I have stop going to Mexi here, its is always a huge disappiontment!!!
    I tried this enchilada sauce recipe and my zucchini beef enchilada’s were to die for!!!!!

  27. postedSep 23, 2012 8:45 AM
    Alicia G.

    I rarely leave a review but this enchilada sauce was AWESOME! I had to make chicken enchiladas for some friends, so I went to the store and bought some sauce. After reading the recipe, I thought let me try it and see. Well, it was great and my enchiladas were a HUGE success. I truly believe the chicken broth and onion salt make it very flavorful. However, the recipe does’t make enough for 10 enchiladas, so the second time I added 2 cups of broth and added more spices.

  28. postedOct 17, 2012 9:00 AM

    Can you use olive instead of veg. oil?

    • postedOct 17, 2012 3:12 PM

      I would think that strong flavored olive oil would give it an unpleasant flavor!

  29. postedOct 20, 2012 11:40 PM

    I made this tonight and really WOWed all of my guests. It was great! I wasn’t sure when I tested it before baking, but it really transformed with the baking and cheese. It was awesome! Thanks!

  30. postedOct 27, 2012 10:03 AM

    Dumb question…I have a huge bin of whole wheat flour I need to use up and have no all purpose flour. Can I sub the whole wheat flour with all purpose when making the sauce?

    • postedOct 28, 2012 12:27 PM

      I’ve never tried it with whole wheat flour.

  31. postedOct 28, 2012 6:11 PM

    This sauce is delicious! I shared it on my blog with credit to you of course! Thanks!

  32. postedOct 30, 2012 1:06 PM

    YESSS! This sauce is a winner. Me and the gf survived frankenstorm thanks to this bad boy.

  33. postedNov 6, 2012 12:03 PM

    This is an amazing enchilada recipe and this sauce is soooo delish!!!! This has become a weekly dish in our house!!

  34. postedNov 28, 2012 7:03 PM

    I made this sauce for the first time the Wednesday night before Thanksgiving. My husband grew up in the city and his mom made everything from a can or a box…she worked fulltime. I grew up on a Iowa farm and everything came from the garden or the barn. 🙂 I’ve made enchilladas for years but used the canned stuff so I wasn’t sure if my hubby would like the homemade. It was a HIT. I am keeping all the ingredients on hand and storing lefttover sauce in a mason jar in the frig. Thanks for this recipe…it is excellent!

  35. postedDec 7, 2012 5:09 PM
    Irene Esparza

    I am an American of Hispanic descent and I have been trying for years to learn how to make the enchilada sauce. It always sucks when I make it.
    Thank you so much for this recipe! I will try it this weekend (0:
    It sounds good!
    Thanks again!

  36. postedDec 17, 2012 11:37 AM

    I’m on a low-sodium diet and can’t eat most canned products like enchilada sauce. I tried your recipe, with a few minor adjustments, and it was wonderful! Thank you so much! You helped bring delicious back into my life!

  37. postedDec 21, 2012 9:49 AM

    is it tomato juice or tomato sauce?

  38. postedDec 27, 2012 11:01 AM
    nicholad abrams

    I’ve made enchiladas countless times, but never thought to put zuchinni in them. What a great idea! I noticed, but the family was surprised after they ate and I told them. Thanks!

  39. postedJan 14, 2013 6:32 PM

    Funny how you say that you don’t like the taste of canned enchilada sauce yet your recipe calls for canned tomato sauce. Hmmm…….

    • postedJan 14, 2013 8:38 PM

      Yeah, I can handle canned tomato sauce- use it in all kinds of recipes, of course. But for me, canned enchilada sauce = yuck.

  40. postedJan 14, 2013 6:51 PM

    I was just setting up tomorrow’s dinner and didn’t have enough canned enchilada sauce. A quick Google search landed me here. I whipped up a batch of this sauce and got everything ready and now I CAN NOT WAIT to have dinner tomorrow night. Thanks for a delicious, quick, not to mention much cheaper, alternative. I will never buy canned enchilada sauce again.

  41. postedJan 15, 2013 11:04 AM

    I just wanted to say this has become out go-to enchilada sauce recipe. Since we have a 3-yd-old most of the time I half the chili powder and also only use the Ne Mexican mild chili powder. I also double the recipe each time I make it and freeze half for an easier meal later on. It freezes great. Thanks for sharing!

  42. postedJan 22, 2013 3:49 PM

    I dont have any chilli powder can i leave it out?

    • postedJan 22, 2013 7:25 PM

      I wouldn’t do that… it won’t really be enchilada sauce without it!

  43. postedFeb 4, 2013 12:49 PM

    Thanks for posting this! Found your beef/zucchini enchilada recipe on Pinterest, and of course, that led me here for this amazing sauce recipe.

    First off, maybe she figured it out, but in October Lisa asked about using WW flour instead of all purpose. I tried it last night and it turned out incredible! I haven’t made this with AP flour, but the natural nuttiness of WW flour was definitely a bonus!

    Regarding the spiciness, I was concerned about too much spice too (I have 1, 3 and 4 yr olds at home), so I made this sauce with only 1T of chili powder. Next time I think I will try 2. Kids didn’t say anything about spice, and I thought it could use a little more zing. Also, I LOVED the minced zucchini in here! As another commenter posted, my kids had no idea, and it adds a typically undesired veggie into their little tummies.

    Now on to check out your other recipes! Thanks again!!

    • postedFeb 4, 2013 3:51 PM

      So glad to hear how well it worked out!

  44. postedFeb 10, 2013 3:23 PM

    You might like it better if you leave out the tomato sauce, add about a teaspoon of oregano

  45. postedFeb 25, 2013 5:36 PM

    I loved this recipe! I live in NYC and the only enchilada sauce I can find is canned stuff at Whole Foods (for almost $5 a can!!) – and that canned stuff is not good! This recipe was delicious. I substituted whole wheat pastry flour for the regular flour and also substituted water for the oil to make it non-fat. It was delicious. THANK YOU!!

  46. postedFeb 27, 2013 5:25 PM

    I can’t believe I haven’t commented on this before. I have been using your recipe for several months now. Every time we get a craving for enchiladas, I head over here and whip up some sauce. I always double it, as we like our enchiladas quite saucy. Thanks for a great recipe!!

  47. postedMar 5, 2013 11:14 AM
    Ginger Ratsep

    Awesome recipe. Paired it with black bean and mushroom enchiladas. Was a huge hit with my husband and me.

  48. postedMar 18, 2013 10:03 AM


  49. postedMar 26, 2013 8:51 AM

    Made this last night to use with “Angela’s Awesome Enchiladas (allrecipes.com), and it was absolutely DELICIOUS!! SO much better than the canned stuff, and easy! Thank you, recipe girl! I’ll be using this often.

  50. postedApr 4, 2013 6:04 PM

    LOVE this recipe! I won’t buy canned again. Only substitution I made was I used olive oil instead of veg. oil. You can’t tell the difference except it is way healthier than veg. or canola oil. It is perfect for my family since it is flavorful without being spicy.

  51. postedApr 6, 2013 7:19 AM

    Oh my goodness! I followed your link from the enchilada recipe and decided to make the sauce fresh since you made it look so easy. The whole shabang was incredible. Even my 19month old gobbled them up. It wasn’t spicy, just super flavorful!
    Thanks for sharing!

  52. postedApr 13, 2013 2:46 PM

    I made this today and it was delicious. So much better than the can stuff and easy too. Make sure you double the recipe, its that good.

  53. postedApr 24, 2013 12:00 PM
    Nickcole Jackson

    I am so excited to try this new dish. Thank you so much for sharing your ideas.
    Nickcole Jackson A.S.

  54. postedApr 28, 2013 3:55 PM

    can u substitute the oil with vinegar? my mom had a recipe that sounds similar to yours and she used vinegar

    • postedApr 28, 2013 9:59 PM

      I have not done it that way, but if you try it and like it… please come back and let us know!

  55. postedApr 30, 2013 5:58 AM

    Made this and your beef enchilada (with zucchini) recipe for my family yesterday and they love, love, loved it. Apparently we are never going back to can or jarred sauce again. Thanks!

  56. postedMay 5, 2013 3:38 PM

    Amazing!! Made this tonight and my husband says the best enchiladas ive ever made…and has banned me from buying canned versions. Thank you!!! (I used home made chicken broth)

  57. postedMay 17, 2013 6:06 PM

    Awesome recipe! My first attempt at enchilada sauce and I was extremely pleased. Don’t forget to kick it up a notch with a little cayenne pepper!

  58. postedMay 19, 2013 5:00 AM
    Lisbeth Ramirez

    This is my second time making this sauce. For my husbands Birthday. We don’t like the store can enchilada sauce. This was a great recipe to find, so easy to make. Thanks for taking your time to post this. My children loved it too not too spicy and one can always add more or take some spice depending on taste. I don’t make enchiladas that often only for a treat and with your sauce it is really a treat better than restaurants for me at least. Have a great day.

  59. postedMay 20, 2013 3:20 PM

    I’m so glad I ran across this recipe! I made it a few weeks ago for enchiladas (the recipe for which I also found on your site,) and we all loved it. I’m making it again tonight! I’ll never go back to store-bought enchilada sauce!

  60. postedJun 1, 2013 8:16 AM

    I love this sauce !! I am native Mexican and wanted something quick and easy and mom’s sauce takes alot more effort ! My Gringo husband loves his Mexican so make these often ….. Thaanks

  61. postedJul 8, 2013 6:17 PM

    Recipe Girl…this enchilada sauce was delish! Took my first stab at Veggie Enchiladas for Meatless Monday with lots of leftover grilled veg, and it was superb. Never a huge fan of enchiladas, but this sauce was perfect. (P.S. was eating it by the spoonful while I reheated veggies…can’t wait to use the rest to make some sort of Mexican rice!)

  62. postedAug 24, 2013 5:44 PM

    I made your sauce tonight for a quick meal of pork enchiladas. It was great and helped me turn leftover pork into a new meal. Thanks!

  63. postedOct 10, 2013 7:11 PM

    I’ve made your Enchilada Recipe a bunch of times, but tonight was the first time I tried the sauce. It was fantastic. Who knew it would taste so much better than the store bought kind?

    • postedOct 10, 2013 8:43 PM

      I know, right? I’m so glad you liked it too!

  64. postedOct 11, 2013 12:14 PM

    since you are using homemade sauce to a voide the metal can why dont you also make the chicken broth at home better and easier from cans you never know what part of chickcen they use to make thebroth

    • postedOct 12, 2013 6:21 AM

      I do this as well…

  65. postedNov 3, 2013 8:08 PM

    Can butter be substituted for the oil?

    • postedNov 7, 2013 8:32 AM

      I don’t think so… butter would tend to congeal.

  66. postedNov 20, 2013 3:44 PM

    This is AMAZING and SIMPLE! We will never eat the icky canned stuff again! Full of flavor and not to spicy.

  67. postedDec 12, 2013 8:22 AM
    Angelena Riggs

    I just made this and it is amazing! It blows away the canned stuff! I will never buy canned again! Thanks for sharing!

  68. postedDec 12, 2013 5:59 PM
    Miami chic

    I’m sorry but I’m Mexican, and our enchilada sauce is no where near this sauce. Do you guys just make up a sauce?

    • postedDec 12, 2013 7:02 PM

      It’s the sauce that is most like the sauce sold in cans in the USA.

  69. postedDec 13, 2013 3:58 PM

    Quite by accident, I quadrupled this recipe. Even then it turned out great. I don’t eat really spicy stuff that burns my mouth, but the flavors in this are great. And no mouth burning.
    I have made two pans of cream cheese Chicken enchilada’s and are freezing them to serve over the holidays.
    I also places the cooled extra into bowls to freeze. I will let you know how all this turns out.
    But wanted to tell you how happy I am with this sauce. I also used my own chicken broth since I had to boil so much chicken.

  70. postedDec 23, 2013 11:23 AM
    Morgan Lear

    These are great enchiladas! But I change the sauce a bit. I found that using dried garlic instead of powder, chopped onions instead of onion salt, and fresh tomatoes along with the sauce really gives a natural taste without much more work. Because I like spicy food, I add hot peppers along with the chili powder, and some hot Hungarian paprika for a twist.

  71. postedJan 11, 2014 8:02 PM

    I made this sauce tonight with beef broth and fried the onions and garlic at the start instead of using powders. It is the best enchilada sauce I’ve ever made. I won’t buy the canned stuff again.

  72. postedMar 12, 2014 3:23 PM
    Colleen Smith

    Made this tonight and we loved it.

  73. postedApr 27, 2014 1:39 PM

    Is chili powder is the US different to what is called chilli powder in the UK?

    I used chilli powder (I’m in Scotland) and 2 tablespoons nearly blew my head off! I love spice but this was insanely hot. My DH ate two mouthfuls and instantly got hiccups – which was funny, but a shame as he struggled to eat anymore due to the spice.

    I’m assuming US and UK are actually different things as you say the recipe is mild and I see in the comments others agreeing. Can anyone tell me the difference so I can adapt this and future recipes? And not make my husband cry 😉

    • postedApr 28, 2014 8:19 PM

      It’s just a mild spice here in the U.S.- definitely NOT spicy in the hot sense of the word. Sorry about the mix-up!

  74. postedMay 4, 2014 2:14 PM

    This is a nice, easy recipe that yields a smooth, slightly smoky sauce. I cut the chili powder in half to accommodate family preference, and it’s still a very good sauce. I also used vegetable broth for the vegetarians in the family. Next time I will omit the salt and perhaps use low-sodium tomato sauce, as the sauce is a bit more salty than I prefer. But the recipe is definitely a keeper, and is flexible enough to accommodate all these changes and still produce a great sauce.

  75. postedMay 27, 2014 10:25 AM

    Sounds like a good tomato soup recipe too.

  76. postedAug 30, 2014 4:06 PM

    Love this recipe! Thank you so much! Also, I used tomato paste instead of sauce, and omitted the thickening agent all together. I used a bit more broth to thin it out, but it worked like a charm!

  77. postedSep 10, 2014 10:37 AM

    Thanks!! Any suggestions on how to make a green enchilada sauce?

    • postedSep 15, 2014 10:54 AM

      That’s something I’ll be working on!

  78. postedOct 18, 2014 3:49 PM
    S Relt

    This is great. I made some today to used in a Pazole Recipe. I will never use enchilada sauce from a can again (even though the tomato sauce is canned.) My child liked it so much she licked the pot. (I also adjusted down the chili powder to fit family tastes.) Great stuff. Thank you!

  79. postedNov 13, 2014 10:41 AM

    1. I make a Velveeta all the time. It is basically made with cheddar and milk. Berry good but doesn’t last as long without the preservers. Also, I make the enchilada sauce I grew up with, in New Mexico, which has no tomatoes. It is made with real chilies. I even can my own red and green enchilada sauces. 2.Always have to make extra of whatever meal I use it in…folks love it. But then, NM is the chili capitol of the world. I use long green chilies or if in a hurry, I buy packages of dried or powdered chilies from NM. And by the way, try this recipe with green Chili’s. Also fantastic! 3. For those of you out side a chili bearing area, Amazon.com carries just about everything you could possibly need or want. They are quick to deliver too.

  80. postedJan 9, 2015 1:29 PM

    I wasn’t a big fan of canned enchilada sauce, but, since I didn’t know any alternative, I would have to buy it when making enchiladas. Thank you for sharing this recipe and saving me from the canned stuff 🙂

  81. postedJan 13, 2015 8:17 AM

    Ladies,if you are worried about the level of heat in this sauce, just cut the spices in half the first time. I think the troublemakers would be the chili powder and cumin, so just do 1 Tbsp of chili powder and 1/4 teaspoon of the cumin.

    Now for my question, Lori, have you ever made a large batch and canned it in jars. My freezer just about bursts at the seams when I start baking for the holidays, so I’d rather not have to lose any space to the bags of frozen sauce. Anyone?

    • postedJan 15, 2015 3:32 PM

      I’m not a canner, so I can’t really give any advice on that.

  82. postedJan 29, 2015 2:57 PM

    Made this last night, my family LOVED it! Bravo…

  83. postedMar 7, 2015 3:46 AM

    This Enchilada Sauce is so delicious. My family can’t get enough of it. It’s perfect.. Thank you for sharing.

  84. postedMar 9, 2015 6:01 PM

    Any ideas why mine may have turned out salty and not as tangy? 

    • postedMar 21, 2015 6:57 AM

      Did you use low sodium chicken broth and only 1/4 teaspoon salt?

  85. postedApr 9, 2015 9:31 PM

    Tried making this sauce tonight, I was a little worried that it was going to turned out awful. Was dead wrong tasted great I also added 1/2 teaspoon of ground cayenne pepper to give it a bit more heat. Awesome recipe!!!

  86. postedApr 22, 2015 3:27 PM

    What kind of chili powder do I use?

    • postedApr 23, 2015 6:54 AM

      Just regular “Chili Powder” as you find in the spice aisle.

  87. postedAug 13, 2015 6:55 PM
    Charlene Hall

    Threw tomatoes/onions/garlic into a blender, puréed, and then poured into a pot and continued on with the recipe. Was great!

  88. postedSep 7, 2015 3:12 PM

    Will definitely try this but will sub Avocado oil as we don’t use canola or veg oil. Sounds great 🙂

  89. postedSep 17, 2015 12:46 PM
    Eileen Ross

    Hi everyone!  I am going to make this sauce tonight, but first, I would like to warn you all about canola oil.  Unfortunately, the “industry” would have us all believe that it is good for us, and coconut oil is bad.  Nothing could be further from the truth.  Canola oil has been tampered with, and is worth your time to research it.  Here’s to all you great cooks, and also to your health!

  90. postedDec 9, 2015 10:43 AM

    This is my favorite. I use this recipe every time I make enchiladas

  91. postedMar 8, 2016 1:08 AM

    Thank you for this great recipe! We are American expats in Belgium, and like another reviewer mentioned, it can be hard to find decent Mexican food here. This puts enchiladas back in play for us on a regular basis. 🙂 

  92. postedMay 2, 2016 12:12 PM
    Karla Ware

    What kind of chili powder willbe best for this? Or which one do you use?

    • postedMay 13, 2016 6:36 AM

      Just regular “chili powder” from the spice section… nothing special!

  93. postedJul 9, 2016 6:33 PM
    Tim. Sims

    We use this recipe all the time thank you. It’s. The bomb. In oven for 20 minutes. At what temperature?

    • postedJul 13, 2016 4:30 AM

      I’m not understanding your question…

  94. postedAug 18, 2016 6:13 PM
    Sandy in SoCal

    I have never been a fan of enchiladas, mainly because I didn’t care for the sauce…but my boys recently requested enchiladas and I didn’t have a can of sauce in the pantry…so I googled a recipe and this one popped up.  After a quick check of the ingredients, I realized I had everything I needed, so I made it and OMG, I could not stop “sampling” it!  I have now made it four times…so much flavor, but not too spicy OR mild.  I will never buy enchilada sauce again – this is the BEST sauce!   My husband, who sells food to restaurants and resorts and institutions LOVES it as well (and he is just a tad picky)!  Will make again and share over and over.  Thank you!!

    • postedAug 19, 2016 2:07 PM

      happy to hear!!

  95. postedSep 28, 2016 2:32 PM

    Just made this, but changed it up a bit. Used hot chili powder, ghost pepper powder and added some mexican oregano. But we like things spicy 🙂

  96. postedNov 10, 2016 4:29 PM
    Manuela Carranza

    I used this recipe when I made my first enchiladas and they turned out “fantastic” my family now wants me to make enchiladas all the time! Thank you for your awesome recipe!

  97. postedJan 13, 2017 3:05 PM
    Jimmy Greer

    II will never understand why people will take a good recipe then change the ingredients then comment on the original recipe. Just make a recipe to suit yourself and don’t comment.

  98. postedMar 24, 2017 1:33 AM

    I tried this recipe last night. It came out well. I didn’t have any tomato sauce at home so I used a 6oz. can of tomato paste. It worked well. This was a very easy recipe to make. 

  99. postedMay 2, 2017 4:37 PM

    What kind of chili powder?

    • postedMay 4, 2017 8:50 AM

      Chili powder is a regular spice that is found in the spice aisle of your market.

  100. postedJul 27, 2017 4:16 AM
    Ralph Caster

    Introducing New Englanders to “good” Mex. Food. Hard to find good ingrediants in this area so I order on-line from New Mex. Thought I was making a pretty good enchalada sauce (Mexican gravy), but this recipe certainly beats mine. I make two batches, one with mild chili powder (molida) and one batch with hot. Son-ln-law and I like a little kick. Last effort was flat beef,bean, and cheese enchalads with plenty of your sauce (gravy) and an over very easy egg on top. Boy! They cleaned their plates. ThanKS for recipe.

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