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Nutrition Facts
Serving Size 1 cups 238g Recipe makes 4 cups)
Calories 61
Calories from Fat 8		(14%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 588mg		24%
Potassium 460mg		13%
Total Carbohydrate 12.2g		4%
	Dietary Fiber 2.7g	10%
	Sugars 5.9g
Protein 2.2g		4%
how is this calculated?

Rich and Flavorful Enchilada Sauce

Recipe #103145 | 10 min | 5 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Julesong
Nov 2, 2004

I came by this recipe completely by accident one day when I was making a red sauce for another Mexican-style dish, and when I tasted it I realized it was the perfect rich but mild enchilada sauce for me! Rich and flavorful, this one is a winner. It's fast and easy to make, and tastes much better than the canned variety. If you like your enchilada sauce spicier, add some minced jalapenos or some hot chili powder. I plan to do some canning this fall, and batches of this sauce in jars is on the list.

4 cups (change servings and units)

Ingredients

2 cups boiling water
2 teaspoons beef bouillon granules (*)
1 (15 ounce) can tomato sauce
1/4 teaspoon butter
2 tablespoons dried onion flakes or 1/4 cup finely minced fresh yellow onion
1 1/4 teaspoons garlic powder or 2 teaspoons minced roasted garlic
1 tablespoon dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
1 teaspoon dry sherry
Tabasco sauce or your favorite hot sauce, to taste (I used somewhere between 1/4 to 1/2 tsp, cause I'm a whimp)
salt & freshly ground black pepper, to taste

Directions

1
In a large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
2
Add remaining ingredients and simmer for 5 minutes.
3
Use in your favorite enchilada recipes!
4
*Note:I prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube (in the international aisle, from Nestle products) instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsps, so you'll be using half-cubes.
5
Makes about 4 cups (2 cups is usually enough for one batch of enchilada casserole).

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Featured Reviews for This Recipe

From: messystation

On Aug 30, 2009

Cheese enchiladas are quite possibly my favorite food, so for me to say that these were uite possibly the best I have tasted is high praise. The only changes I made were that I started off with a roux because I like a thicker sauce, I left out the sherry because it was the last ingredient left to add and the sauce was already pretty perfect, and I added 1/4 tsp of cayenne instead of hot sauce. I was going to try to just stick to one, but they were so delicious, I had to hold myself back from eating a third.

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From: Chef Lil' Momma Jenn

On Feb 27, 2009

This turned out pretty well for a quick fix. I didn't have any cider vinegar or dry sherry this time but I think I'll get some for next time.

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From: Comedie

On Oct 8, 2005

Thickened with a little roux and added a little powdered chipotle. Very easy and very good. Thanks for the recipe!

3 people found this review helpful

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From: Kasha

On Aug 7, 2005

Fast, easy cheap. It couldn't have cost more than about 30 cents to make enough for two recipes. I had the time so I simmered it longer, also added a bit of chili powder. Great money saving recipe that makes the kitchen smell great!

2 people found this review helpful

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