Recipe: Enchilada Sauce

Taco Night is always fun at our house. We usually do crunchy tacos and soft tacos, but sometimes we do enchiladas. That's my favorite! This enchilada sauce is done in about 10 minutes. Make a double batch and freeze the rest for next time.

4 TBS. coconut oil
2 TBS. whole wheat flour
2 TBS. chili powder
1 ½ c. broth
1 c. tomato sauce
¼ tsp. salt
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. cumin
¼ tsp. cayenne (optional)

In a large saucepan, make a roux using the coconut oil, whole wheat flour, and chili powder.

Stir in the broth, tomato sauce, and spices. Bring it to a boil, then turn down to a simmer, whisking occasionally. It will thicken up a little.

Store any sauce that you don't use immediately in mason jars. It can be refrigerated for about 3 days, or frozen to keep longer.

Oh, and here is the finished product!

Serve with Crockpot Refried Beans for a truly delicious Taco Night!

Printable: Enchilada Sauce

So fresh that smiles are guaranteed
If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.  


  1. Thank you for a wonderful recipe, I'm going to try it! I found you on Frugally Sustainable =)

  2. Thank you so much for sharing this! When I can have grains again I will making some of these for sure. [o=


  3. Just made this and my family loves it! I put it into a chicken enchilada casserole :-) Thank you! - Maureen

  4. Delicious! I struggle to find sauces without a lot of processed chemical garbage, hydrogenated oils, etc. This recipe was simple, fresh, and delicious. My wife said these were the best enchiladas she's ever had. Gourmet quality. Thanks!


Note: Only a member of this blog may post a comment.

Pin It button on image hover