Homemade enchilada sauce
 

Looking to find a recipe for DIY enchilada sauce.
Google gives one but would be nice to get a tested one.
T.Y.

I don't know how authentic this is, but this is the one I used to make.

Enchilada Sauce

Brown:
2 TB onion in 2 TB fat.

Stir in:
1 TB flour.

Then stir in:
1 clove garlic or 1/8 tsp garlic powder
2 tsp chili powder
#2 can of tomatoes (originally 20 oz, but I use 14.5 oz can) could use same size tomato sauce?
1 tsp salt
¼ tsp Tabasco Sauce (I just do a couple drops if I have it)

I put in blender then back in pan to simmer until thickened.

Janey - Neat people never make the exciting discoveries I do.
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I use canned tomato sauce and, for a small can, add about 1 t. chili powder, 1/4 t. garlic powder, and 1/2 t. cumin to it. These measurements are approximate - I taste as I go along. The canned sauce already has plenty of salt. You can add hot sauce if you want it hot.

https://images.heb.com/is/image/HEBG.../000139527.jpg
Have you ever tried this?
I microwave Velveta and cream cheese together for inside of each enchilada. Add chopped onions and roll up tortilla. When casserole dish is full of enchiladas, pour sauce on top and add grated cheddar before baking. Super fast and delicious!
I keep this in the pantry for when their is "nothing" for dinner!

Check the minimalistbaker.com. I've used her enchilada sauce recipe and I love it. She is very good with spices and it's awesome. Enough heat to make it interesting but not burning hot.

The recipe is titled, "The Last Red Enchilada Sauce You'll Need."
It is my favorite!
3 tblspoons chili powder, 3tbls flour, 1 tbl chicken bouillon, 1 tsp cocoa powder, 1/2 tsp garlic powder, 1 tsp oregano, 3 cups water, 1 8 oz can tomato sauce.
Combine all dry ingredients in a small bowl. Stirring constantly, add enough of the water to make thin paste.Pour into pan and add rest of water. Cook over medium heat, stirring constantly, until mixture thickens. Stir in tomato sauce. Use in your favorite enchilada recipes. Experiment to taste, but don't leave out the cocoa.
This recipe is by Jamie Renee. I found it on Food. com 6/24/2012.

We prefer the mild green enchilada sauce and the can one tastes better then the one I tried to make.

It's interesting that all of these enchilada sauce recipes have tomatoes in them. That might be tasty. Most of the recipes that I've seen use just chilis, no tomatoes. They usually have some garlic and salt and a little starch to thicken them. That's about it.

It will depend on what type of Mexican/South American food you are making. Here in Houston, we do mostly Tex Mex and it has tomatoes. Always and lots. It also depends on whether you are making red or green sauce. Red sauce has tomatoes. Green sauce doesn't

I also use a can of Hormel Chili, no beans, as an enchilada sauce. Super simple. I will try to make homemade from these recipes.
B T W, I put a can of can of chopped tomatoes in my taco meat along with the seasonings.