An enchilada sauce can make or break an enchilada dish. This is a really easy classic enchilada sauce that takes minutes to prepare, then the occasional stir while it simmers away for 10 minutes. I like my enchilada sauce smooth, which is why this recipe uses passata but it is just as good made with crushed tinned tomatoes (it comes out slightly chunkier).
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 28oz / 800g can crushed tomatoes or 1 bottle (24oz/680g) passata
- 1 cup water
- 1 tsp salt
- 1/2 tsp pure chili powder (or cayenne pepper - not American Chilli Powder)
- 1 1/2 tsp dried oregano
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- Salt and pepper to taste
- Optional: cayenne pepper , ground chipotle, paprika
Heat oil in a saucepan over medium heat.
Add flour and whisk until well combined, about 1 minute.
Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
Simmer for 10 minutes or so, until thickened, whisking occasionally.
Season with salt and pepper.
This can be stored for up to 2 weeks in the refrigerator. It also freezes well.
- This recipe is not made with what America called Chili Powder which is a mix of spices, not just chili. Because American Chili Powder differs from brand to brand and is not available all over the world, this recipe is made from scratch, essentially making a DIY American Chili Powder.