Monday, July 8, 2013

Enchilada Sauce

If you've ever bought canned Enchilada Sauce, you might agree with us that it just sucks.  It's always WAY over seasoned (especially salt) and pasty, nothing at all like what you get at a good Mexican restaurant.  We always make our own now.  Here's how:

¼ cup Canola oil
2 tbl. minced onion
2 cloves garlic, peeled, smashed & finely minced
2 tbl. all purpose flour
2 tbl. chili powder
8 oz. tomato sauce
1 ½ cups low-sodium chicken broth
½ tsp. ground cumin
1/8 tsp. sea salt

Directions:  In a large skillet, heat Canola oil over medium heat.  Add the onion and garlic and cook until soft, stirring often, about 5 minutes.  Whisk in the flour and chili powder until well mixed, then continue to whisk and cook until lightly browned.  Gradually whisk in tomato sauce, chicken broth, cumin, and salt.  Cook and whisk constantly until smooth, about 7-8 minutes (will be slightly thickened.)  Remove from heat and let cool until ready to use.


  1. One of my favorite Mexican dishes hands down and those chilis look like I could eat them straight!

    1. Me too! Glad you like.


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