Enchilada Sauce

**As Seen In:  Scratch Cooking, a 400+ page e-cookbook with hundreds of from-scratch recipes!**

This is my go-to recipe when we make enchiladas.  It will freeze well, and I also can this sauce to keep on my shelf.


  • 1/2 small onion, diced
  • 3 cloves garlic, minced
  • 3tb olive oil
  • 2tb flour
  • 8 oz tomato sauce
  • 1 tsp chili powder (give or take – I’ve added a couple tablespoons sometimes)
  • 1c water
  • 1 tsp sugar
  • 1 tsp cumin (again, give or take)


  1. Saute the onion and garlic in the olive oil.  Once soft, add the flour.  Whisk well.  Let the flour cook for a few minutes over medium/medium high heat.  Add sauce to the flour mix and add remaining seasonings.  Simmer 10-15 minutes.

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