Easy Enchilada Sauce
Prep time
Cook time
Total time
This recipe makes enough red sauce to cover enchiladas in an 8x8-inch pan. If you are making a 13x9-inch batch, you might want to double this recipe.
Serves: 6 servings
  • ¼ cup non-GMO canola oil or your favorite cooking oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons New Mexico or California chili powder
  • 1 (8-ounce) can tomato sauce
  • 1 to 1½ cups water, as needed
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion salt
  • Salt, to taste
  1. Heat the oil in a large skillet over medium-high heat. Reduce the heat to medium, stir in the flour and chili powder, and cook while stirring constantly for about 1 minute. You want to cook the flour a little, but do not burn it.
  2. Gradually stir the tomato sauce into the flour mixture until smooth. Stir in 1 cup water, cumin, garlic powder, and onion salt continue cooking over medium heat for 10 minutes, or until thickened slightly. If it thickens too much, whisk in more water until it reaches your desired consistency.
  3. Taste and season with salt, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-enchilada-sauce