Enchilada Sauce Mix Recipe

Name: Enchilada Sauce Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mix; 6 tablespoons powdered pure red chilies, divided; 1 tablespoon ground coriander, powdered; 1 tablespoon ground cumin; 1 tablespoon ground oregano (Mexican is best); 1 tablespoon garlic powder; 1 tablespoon onion powder; Sauce; 1/4 cup olive oil; 1/2 cup flour; 4 cups water; 1/4 cup cider vinegar

Servings: persons

Mix
6 tablespoons powdered pure red chilies, divided
1 tablespoon ground coriander, powdered
1 tablespoon ground cumin
1 tablespoon ground oregano (Mexican is best)
1 tablespoon garlic powder
1 tablespoon onion powder
Sauce
1/4 cup olive oil
1/2 cup flour
4 cups water
1/4 cup cider vinegar

1
To make the mix: Starting and ending with the red chili powder, alternate layers of ingredients in the jar using 1 tablespoon of red chili powder in between the other ingredients.
2
Be sure to gently tap down each layer with a tamper tool.
3
To make the sauce: Combine 1/4 olive oil and 1/2 cup flour in a 2 quart saucepan over medium-high heat. Stir to form a paste or roux.
4
Cook until the mixture begins to brown; add seasoning mix and stir to combine.
5
Slowly whisk in 4 cups of water, incorporating to make a smooth, gravy like consistency.
6
Stir in the 1/4 cup cider vinegar and bring to a gently simmer, stirring continuously.
7
Cook for 10 minutes.
8
Once the sauce is made if 5 cups is to much, it freezes quite well in 1 or 2 cup containers.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Mix, 6 tablespoons powdered pure red chilies, divided, 1 tablespoon ground coriander, powdered, 1 tablespoon ground cumin, and more.

Yes, Enchilada Sauce Mix falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Enchilada Sauce Mix

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions