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've been trying to duplicate that for years. I've finally came so close that I am 100% satisfied.

★★★★★ 1 vote
15 Min
30 Min
Stove Top



dried pasilla peppers
dried new mexico peppers (mild)
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


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


1Remove 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.
2You 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.
3Remove 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.
4Add 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.
5Reduce 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.
6For beef enchiladas, brown ground beef with all of spices, all a little water if needed if beef is too dry.
7This is my cheater way of preparing the tortillas, it is easier and much less greasy than lightly frying them. I put a little enchilada sauce in the bottom of a casserole bowl. Then place on tortilla in bowl and brush top with enchilada sauce. Now place another one in and brush, repeat this until you have used all your tortillas. Pop in microwave for about 1.3 min. Your tortillas should be nice and warm and easy to work with, if too stiff, heat just a little longer.
8Lay tortilla out on plate or working board, add about 2 tbsp. of ground beef, add a little cheese and onions 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.
9Once enchiladas are in pan, spoon more sauce on top and sprinkle with cheese.
10Cheese 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.
11Heat in 450° oven for about 10-15 min or until cheese is melted. We like to serve ours with pico de gallo.

About this Recipe

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