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Judy's Enchilada Sauce

User Rating 4 Star Rating (4 Reviews)


Judy's Enchilada Sauce
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  • 1/4 cup oil
  • 1/3 cup onion, finely minced
  • 1 to 2 cloves garlic, finely minced
  • 10 long red chiles or 1/2 cup pure ground red chile
  • 2 cups water
  • 2 to 3 Tbsp. flour (optional)
  • 1/2 tsp. salt (use less if you use tomato sauce, as it is salty)
  • 2 fresh tomatos, pureed or 1/2 to 1 can tomato sauce


1. Put chiles and water in a saucepan and bring to a boil. Simmer for 15-20 minutes. Remove chiles and cool under running water. Reserve cooking water. Cut off stem, cut chiles in half and remove seeds under running water. Cut in pieces and place in blender with 1 cup water. Blend well to puree. Strain if desired.

2. In a toaster oven or in a skillet, brown the flour a little.

3. Place oil in saucepan and saute onion. When transparent, add garlic and saute for one minute. Add flour to mixture and stir well for 1 minute. Add chile puree and cook and stir for 2 minutes. Add reserved cooking water plus extra water to thin if necessary. Add salt and tomato or tomato sauce, if desired. Simmer for at least 10 minutes, or while you prepare the other ingredients for enchiladas.
Will keep in refrigerator for 1 week or may be frozen.

Judy's Site:
Flavors of the South
Chile Pepper Recipes
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Chile Relleno Bake
Chile Pork Stir-Fry
Chile Potatoes
Green Chile Burgers
Enchilada Sauce
Chicken Enchilada Casserole
Stacked Enchiladas
Artichoke Salsa Dip
Jalapeno Bread
Jalapeno Quiche
Jalapeno Pie
Stuffed Jalapenos
Crab Stuffed Jalapenos
Jalapeno Poppers

Chile Pepper Recipes
Jalapeno Recipes
Main Dish Casseroles

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User Reviews

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 5 out of 5
this is awesome, Member dixonland1

I've been making this a few years and just wanted to write in a thank you. My husband is from Austin so I tried this recipe (my first Enchiladas ever) and they passed the test. This is a great recipe and can be varied with different chiles/tomatoes plus/minus. Goes great with the Mexican Rice III recipe.

1 out of 1 people found this helpful.

See all 4 reviews

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