Mild Enchilada Sauce

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#26477

This mild sauce starts by making a seasoned roux that is then slowly simmered with water until thickened. Use in any recipe calling for enchilada sauce.

serves/makes:

ready in:
1-2 hrs

3 reviews

ingredients

4 tablespoons all-purpose flour
1/4 cup oil
2 tablespoons mild chili powder
2 teaspoons ground cumin
1 teaspoon salt
2 cloves garlic, crushed
2 2/3 cups water

directions

Add the flour to a non-stick skillet over medium heat. Cook, stirring the flour constantly, until the flour is lightly toasted. Remove the skillet from the heat.

In a large skillet, add the oil, chili powder, cumin, salt, and garlic and cook over medium heat until the spices are fragrant. Stir in the toasted flour until smooth.

Reduce the heat to medium-low and very slowly stir in the water until it is completely mixed and smooth.

Simmer the sauce for one hour, stirring occasionally.

Let the sauce cool until lukewarm and use as needed. Or, let it cool completely and store in an airtight container in the refrigerator for up to 1 week.

Recipe Source: Adapted from "The World of Mexican Cooking" By Mary Curry

nutrition data

14 calories, 1 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.

reviews & comments

Guest Foodie REVIEW:
February 24, 2019

Absolutely, hands down the best sauce EVER!
Olivia REVIEW:
October 27, 2016

This is the kind of sauce I grew up with not the tomato based kind. I love this recipe. So easy. I make a double batch and freeze what I don't need so I always have some on hand.
vetsmom_rgv REVIEW:
January 25, 2010

This sauce is super easy to make. I added some pepper at the end just to give it a bit more of a kick.

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