Enchilada Sauce

Francine Lizotte


This delicious easy Mexican sauce is a very versatile recipe to have in your repertoire. Besides the classic enchilada, it can be used in many dishes such as mac & cheese, casseroles, soups, burritos, lasagna and so on.


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3 cups
5 Min
20 Min
Stove Top


  • 1 can(s)
    (28 oz.) whole tomatoes, crushed
  • 1/4 c
    avocado oil
  • 1 tsp
    red onions, finely chopped
  • 3 large
    cloves garlic, pressed
  • 1/4 c
    unbleached all-purpose flour
  • 1 can(s)
    (4 oz.) green chilies
  • 3/4 c
    low-sodium chicken broth
  • 1 Tbsp
    brown sugar, such as demerara
  • 1 tsp
    chipotle pepper
  • 1 tsp
    dried mexican oregano
  • 1 tsp
    ground cumin
  • 1/2 tsp
    chili powder
  • 1/2 tsp
    ground himalayan sea salt, or less to taste

How to Make Enchilada Sauce


  1. In a medium bowl, add tomatoes and crushed them by hand; set aside. In a pot over medium-heat, add oil and when hot, add onion and garlic; sauté for 1 ½ minutes. Add flour and whisk for 1 minute or until it turns into a nice amber color.
  2. Add crushed tomatoes, chilies, broth, brown sugar, chipotle pepper, oregano, cumin, chili powder and sea salt. Stir ingredients until well combined and bring to a boil. Reduce heat to medium-low and let it simmer for 10 minutes or until the sauce thickens, stirring occasionally. It makes 3 cups
  3. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=lDtgAE1184o

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