Authentic Enchilada Sauce Recipe from Jo Cooks

5/5 - 1 vote

Delicious Enchilada Sauce Recipe by Jo Cooks

If you’re craving a burst of Mexican flavors and a touch of heat, then this homemade enchilada sauce is a game changer!

With simple, easy-to-find ingredients and a quick preparation time, you’ll be amazed at how much better it tastes than store-bought alternatives. Let’s dive in and create something truly mouthwatering!

  • Number of Diners: 4 servings
  • Difficulty: Easy
  • Preparation Time: 15 minutes


  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 4 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 cups chicken or vegetable broth
  • 1 (8 ounces) can tomato sauce
  • Salt to taste

Preparation Steps

  1. Heat the olive oil in a small saucepan over medium heat.
  2. Stir in the flour and chili powder. Reduce heat to low and cook for 1 minute.
  3. Add all the remaining ingredients; bring to a boil and simmer for about 10 minutes.
  4. Adjust seasoning with salt if needed.

Benefits of Enchilada Sauce Recipe by Jo Cooks

Not only is this sauce bursting with flavor, but it’s also free from any artificial additives, making it a healthier alternative to store-bought versions. Plus, you can customize the spice level to your liking!

Recommendations and Advice

For added depth of flavor, consider toasting the chili powder and cumin in the oil before adding the remaining ingredients. This simple step can elevate the taste of your enchilada sauce to new heights!

Recipe Curiosities

Did you know that the origins of enchilada sauce date back to ancient Aztec cuisine? The rich, earthy flavors have stood the test of time and continue to delight taste buds around the world!

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8 thoughts on “Authentic Enchilada Sauce Recipe from Jo Cooks”

    • I don’t get the hype. Tried it and found the recipe to be underwhelming. Maybe I did something wrong, but it didn’t live up to the praise. Disappointed, to say the least.


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