This enchilada sauce comes together quickly and tastes so much better than what you get at the store!  Adjust the chili powder depending on how much heat you like. 



  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 2 teaspoons onion flakes
  • 1 tablespoon brown sugar, packed
  • Kosher salt and freshly ground black pepper, to taste

Heat vegetable oil in a medium saucepan over medium heat. Gradually whisk in flour until well combined.  

Whisk in remaining ingredients.  Add a little water if you want to (up to a cup).  Simmer for ten minutes. Taste and adjust spices based on your preferences.

Pour enchilada sauce into an airtight container and refrigerate for up to two weeks.  Or use immediately!

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