Enchilada Sauce

Enchilada Sauce on April’s Chicken Enchiladas

“It may be easier to open a can, but it is nice to have your own recipe because the flavors can vary so from brand to brand and it can make such a huge difference in how your recipe comes out. I’ve opened up many a can and threw it out because I didn’t like the taste. This way, you can also vary the amount of heat.” – Calla Ferre

“In the very first version of this cookbook, when I was preparing it for my move into my very first apartment, I made a little mistake in this recipe. Well, maybe not so little. The original recipe called for 3 Teaspoons of Chili Powder. I happened to know that 3 Teaspoons equals 1 Tablespoon, and it is easier to measure once than 3 separate times, so I converted it to Tablespoons. Except I accidentally wrote it down as 3 Tablespoons. Yikes! I had to call everybody I had made copies for and let them know, or else they would have had quite a surprise when they took a bite of their enchiladas! Oooops!” – April Ferre

Enchilada Sauce

Course: Sauces & Gravies
Cuisine: Mexican


  • 1 Tablespoon Oil
  • 3 Tablespoons Flour
  • 1 Teaspoon Oregano
  • 1 Teaspoon Salt
  • 2 Teaspoons Ground Cumin
  • 1 Tablespoon Chili Powder
  • 2 Cloves Garlic Crushed
  • 1 8-Ounce Can Tomato Sauce
  • 2 Cans Water
  • 1 Teaspoon Cider Vinegar


  • Stir together flour and spices. Add tomato sauce, water, oil and vinegar. Simmer 45 minutes.

Recipe – LeAnne Grube – Monterey Bay Dental Hygiene Component Cookbook, 1982

Related Recipes: