Rich and Thick Homemade Enchilada Sauce

Say no to soupy enchiladas with this rich and thick homemade enchilada sauce. If you're tired of runny enchiladas made with canned sauce, this recipe is for you!

Course Side Dish

Cuisine Mexican

Keyword Rich and Thick Homemade Enchilada Sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 82kcal

Author Cathy Pollak

Ingredients

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 (28 oz) can crushed tomatoes
2 tbsps chili powder
1 tbsp brown sugar
2 tsps ground oregano
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp table salt
1/4 tsp ground black pepper

Instructions

Heat the vegetable oil in a medium saucepan over medium-high heat. Slowly whisk in the flour until combined.
Stir in the remaining ingredients and bring to a boil.
Reduce the heat and allow to simmer until it begins to thicken slightly (about 10 minutes)
Use immediately for enchiladas or store in an airtight container in the fridge until ready to use.

Notes

Calories are based on 1/4 cup serving size.

Nutrition