Enchilada Sauce
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
This spicy, homemade enchilada sauce recipe with satisfying rich Hellmann's® or Best Foods® Real Mayonnaise makes a great base for your enchiladas.
Ingredients
- 1/4 cup vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 Tbsp. tomato paste
- 2 Tbsp. chili powder
- 1 1/2 tsp. dried oregano leaves
- 1 tsp. ground cumin
- 3 Tbsp. all-purpose flour
- 3/4 cup water
- 1 can (14.5 oz.) diced tomatoes, undrained and blended smooth
- 1 Tbsp. firmly packed brown sugar
- 1/4 tsp. ground black pepper
- 3 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
Nutritional information
Amount per serving
Calories180
Calories from Fat130
Total Fat15g
Saturated Fat2g
Trans Fat0g
Cholesterol5mg
Sodium270mg
Total Carbs12g
Dietary Fiber2g
Sugars5g
Protein2g
Calcium4%
Iron8%
Vitamin C25%
Vitamin A25%
Method
- 1 Heat oil in medium skillet over medium heat and cook onion, stirring occasionally, until tender, about 3 minutes. Add garlic and cook 30 seconds. Add tomato paste, chili powder, oregano and cumin and cook, stirring frequently, 2 minutes.
- 2 Add flour and cook, stirring constantly, until mixture forms a paste. Slowly add water and bring to a boil, stirring constantly. Reduce heat to medium and stir in diced tomatoes, brown sugar and pepper. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until sauce starts to thicken, about 15 minutes. Stir in Hellmann's® or Best Foods® Real Mayonnaise. Use as a sauce for your favorite enchilada recipe.