Chunky Enchilada Sauce

Chunky Enchilada Sauce

How to Make

This chunky enchilada sauce recipe is so easy and delicious that you won’t buy it from the store anymore. It’s thick, robust in taste and will become a staple in your house.

25 minutes

Recipe Snapshot

Total time

4 cups


Yellow Wavy Line


– olive oil – flour – diced tomatoes – chili powder ...

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– Measure out white all purpose flour and extra virgin olive oil.


– Add the oil to the saucepan and heat it on medium. Add the flour and whisk together.


– Open a can of diced tomatoes and add it to the roux. Stir the tomatoes and roux together.


– Gather oregano, chili powder, cumin, onion powder, garlic powder, garlic paste and can of green chiles.


– Add the herb, spices and garlic paste to the tomatoes and stir.


– Drain the chili peppers, add them to the mixture, and stir.


– Bring the mixture to a slight boil. Then lower the heat to a simmer and cook


– Once the sauce is done, I transfer it to a jar to let it cool unless I’m going to use it right away in a recipe, like enchiladas. In that case, I’ll jar it up after I’ve used what I need. 


– Here is the Enchiladas recipe that I've mentioned... Enjoy!

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