Beef
Mexican
Yield: 2-5 cups
Author: Tammy Nichols
Enchilada Sauce - Master Cookbook Recipe # 47

Enchilada Sauce - Master Cookbook Recipe # 47

Forget the canned stuff! This homemade enchilada sauce is rich, smoky, and incredibly easy to whip up. By making a quick roux and simmering it with savory spices and tomato, you create a versatile sauce that keeps perfectly in the fridge for weeks.

This is recipe #47 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 10 minTotal time: 15 min
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Ingredients

  • 1/4 cup cooking oil
  • 2 Tbsp flour
  • 1/4 cup chili powder
  • 1 large garlic clove, diced or pressed
  • 1 Tbsp diced onion
  • 8 oz. can tomato sauce
  • 1 1/2 cups water
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 cup ketchup

Instructions

  1. Make the Roux: Heat the oil in a hot skillet. Whisk in the flour until smooth to create a light roux.
  2. Add Aromatics: Add the chili powder, garlic, onion, and tomato sauce. Whisk again to combine well.
  3. Simmer: Whisk in the water, cumin, salt, and ketchup until thoroughly incorporated.
  4. Thicken: Reduce the heat and let the sauce simmer for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
  5. Cool & Store: Allow the sauce to cool, then pour it into a jar.

Notes

  • Make-Ahead Magic: This sauce stays fresh in the refrigerator for up to 3-4 weeks, making it perfect for meal prepping.
  • Consistency: If you prefer a thinner sauce, you can whisk in a little extra water at the end of the simmering process.
  • The Secret Ingredient: Adding ketchup provides a touch of sweetness and tang that balances the heat from the chili powder perfectly.


Nutrition Facts

Calories

452

Fat

33 g

Sat. Fat

3 g

Carbs

44 g

Fiber

13 g

Net carbs

32 g

Sugar

19 g

Protein

7 g

Sodium

2740 mg

Cholesterol

0 mg

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