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Homemade Enchilada Sauce

Makes 6 generous servings.

Several times my bookkeeper, Melinda, mentioned that she made enchilada sauce the night before.  Each time she said it I thought, “why would anyone do that when you can open a can of it?”  Knowing that I like to cook she mentioned it again and this time told me how to do it.  It was so easy that I thought I would give it a try.  What a difference.  It is so simple and oh so delicious.  Surprise your family tonight with a big batch of enchiladas - they’ll love you for it. 


(This is one of those wing it recipes, so if you are the type that needs exact measurements, this is probably not the recipe for you.)

For Sauce:

1/2 cup  flour

chili powder to taste

garlic powder, onion powder, cumin, and salt to taste

pinch of sugar

cold water


Pkg. flour or corn tortillas


For Filling:

cooked ground beef or chicken

Cheddar or Mexican blend cheese - shredded

onions (optional)



  1. In a large skillet, warm up some oil.  A good amount, but not too much.  If you’re using a 10” skillet, fill it up about ½ inch or so depending on how much sauce you want.

  2. Take a small amount of flour (about a half cup or so and add chili powder and additional seasonings to taste).  I use lots of chili powder, lots of garlic and onion powder, some cumin and a little salt.  I also put in a pinch of sugar, but just a pinch.

  3. Mix the flour and seasonings and add it to the oil, making a paste.  Then add cold water until you get it to the consistency you want.

  4. Once your sauce is done, take flour or corn tortillas and warm them up.  Put a bit of sauce in each one and fill with either ground beef or chicken.  If you like onions, you can add them too.  Pour extra sauce over enchiladas and sprinkle with Cheddar or a Mexican blend cheese. 

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