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Enchilada Sauce

This is a great enchilada sauce that can be frozen for later use.


  • 1 cup oil
  • 2 cups flour
  • 1/4 cup chili powder
  • 3 quarts water
  • 3/4 can tomato juice (tall can)
  • 2 teaspoons cinnamon (if desired)
  • 6 cloves garlic or 2 teaspoons garlic powder
  • 1/4 cup El Pato sauce
  • 3 teaspoons granulated sugar
  • 6 teaspoons salt
  • 1 tablespoon vinegar

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  1. Heat oil and remove from stock; let cool.
  2. Add chili powder, then flour. Cook for a few minutes like gravy.
  3. Add 2 quarts of the water, tomato juice, El Pato sauce and seasonings, adding cinnamon last. Let boil slowly for a few minutes.
  4. Remove from stove. Strain to remove lumps.
  5. Use the other quart of water to thin the sauce if needed.