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Mexican Enchilada sauce

Posted By Vardhini On August 3, 2012 @ 10:00 am In Condiments,Gallery,How to's,Mexican,Quick & Easy,Under 30 minutes | 8 Comments

We have been making enchiladas for a while, but have always used store bought sauce. This is my first attempt at homemade sauce and I was amazed at how simple it was.  I forgot that I was using the red-hot Indian chilly powder for a second and added half of what the original recipe called for. That was still too much and I immediately doubled the recipe and had to ask K to run to the store to get tomato paste and I ended up freezing the remaining sauce :) . Recipe adapted from here.

Enchilada Sauce | Cooks Joy

Enchilada Sauce

Print Recipe

By Vardhini Published: August 3, 2012

  • Yield: 3 cups
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

Tangy tomato sauce for enchiladas



  1. Heat oil and add all purpose flour and chilly powder. Saute for 2 minutes.
  2. Add cumin powder, water, garlic, onions, tomato paste and salt. Mix well and simmer for 20 minutes.

My Notes

  1. This sauce was very thick. If you want a thinner sauce, reduce the amount of all purpose flour.



Heat oil and add all purpose flour and chilly powder.


Saute for 2 minutes.


Add cumin powder.


Add water, garlic and onion.


Add tomato paste.


Add salt and mix well.


Simmer for 20 minutes.

Sauce ready for the enchiladas.


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