Lynn's enchiladas with homemade sauce

Lynn Socko


I realize enchilada sauce varys from region to region, but this is the flavor I find in our restaurants here in west Texas, and I tried to duplicate that for years. I've finally came so close that I am 100% satisfied, in fact I think mine is BETTER than the ones in the restaurants.


★★★★★ 1 vote

15 Min
30 Min
Stove Top



  • 2
    dried pasilla peppers
  • 2
    dried new mexico peppers (mild)
  • 4
    dried guajillo peppers
  • 4 c
    homemade beef or chicken stock
  • 1/3 c
    canola oil
  • 1/3 c
    corn flour
  • 1 1/2 tsp
  • 1 tsp
    granulated garlic
  • 1/2 tsp
    granulated onion
  • 1/2 tsp
    sea salt, reduced sodium

  • 10-12
    corn tortillas
  • 1 lb
    lean ground beef
  • 1 tsp
    chili powder
  • 1/2 tsp
  • 1 tsp
    granulated garlic
  • 1/2 tsp
    granulated onion
  • ·
    grated cheddar or colby

How to Make Lynn's enchiladas with homemade sauce


  1. Remove the stem and seeds from the dried peppers. Tear the peppers into pcs. and place in a bowl and cover with water. Micro for 7 min. then allow to sit for another 15 min or until your ready to use.
  2. You can use either beef or chicken stock, I prefer chicken stock, but I did use beef this time. Heat your stock before using. NOTE: Homemade stock adds more flavor than canned or boxed.
  3. Remove peppers from water and place in a food processor. Add about 1 1/2 c of broth and puree. You can run your pepper mix through a strainer to remove any pepper skin if need be.
  4. Add oil to a skillet and heat to med-med/high. Add the same amount of corn flour as you did oil. Mix and let "cook" for about 5 min. It should be like a paste, same as if you were making gravy. Add the pepper mix in and stir to combine, then slowly add the rest of your stock and stir to combine and remove all lumps.
  5. Reduce heat and simmer, add cumin, granulated garlic, granulated onion and salt. NOTE: To me the cumin is what really takes this to the flavor I'm looking for, but if you are not that crazy about cumin, start with a lesser amount. Simmer on low for about 15 min. Taste and re-season to your liking. Allow to simmer another 10 min or so. Keep stirring occasionally, if sauce is too thick, add a little more stock or water.
  6. For beef enchiladas, chop shredded beef and add just enough enchilada sauce to make moist.
  7. Heat tortillas with a small amount of oil.
  8. Lay tortilla out on plate or working board, add a little cheese and then some beef and diced onion if desired. Now roll up. Place in a square or oblong baking dish that has been prepared by adding spraying bottom and sides with spray oil, and a little enchilada sauce spooned on the bottom.
  9. Once enchiladas are in pan, spoon more sauce on top and sprinkle with cheese.
  10. Cheese Enchiladas: Prepare tortillas as instructed above, filling with lots of cheese, roll up and top with enchilada sauce. Heating time is the same as with beef enchiladas.
  11. Heat in 450° oven for about 10-15 min or until cheese is melted. We like to serve ours with pico de gallo.

Printable Recipe Card

About Lynn's enchiladas with homemade sauce

Course/Dish: Other Sauces
Main Ingredient: Non-Edible or Other
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy

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