Shared by tonihaig
When making cheesy enchiladas, a big part of the dish is the sauce. Most of the time you'll whip out a store-bought sachet or sauce or spice mix to make a sauce. But take 15 extra minutes out of your time to make your own tangy, spicy, flavoursome enchilada sauce from scratch and trust me it's worth it, you'll never buy pre-made sauce again! You can also use as a dip for Doritos, nachos or fries, or use in other Mexican foods such as tacos, quesadillas or fajitas.
Rating
Difficult
Health Conscious
Preparation Time 15 minutes
Allergens Wheat
Cuisine Mexican

Enchilada Sauce

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Description

When making cheesy enchiladas, a big part of the dish is the sauce. Most of the time you'll whip out a store-bought sachet or sauce or spice mix to make a sauce. But take 15 extra minutes out of your time to make your own tangy, spicy, flavoursome enchilada sauce from scratch and trust me it's worth it, you'll never buy pre-made sauce again! You can also use as a dip for Doritos, nachos or fries, or use in other Mexican foods such as tacos, quesadillas or fajitas.

Ingredients

  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 can crushed tomatoes
  • 3 tablespoons chilli powder
  • 1 & 1/2 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

Start off by heating the oil in a pan on medium-high. Stir it round a little then whisk in the all-purpose flour. Make sure to blend it all in before adding the can of crushed tomatoes, mix it perfectly for 3 or so minutes. Now add the chilli powder, the oregano, the cumin, the garlic powder, the onion powder, the brown sugar and the water and bring to a boil. Season with the salt and pepper and simmer until thickened for 10 minutes.

Comments

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