Being from Texas, it is a given that I love Mexican food. I grew up eating Mexican food and then married into a Mexican family with a mother-in-law that could cook up some great food.
A year after I got married, Jamie went to basic training and I stayed with his mom and dad. His mom taught me how to make tortillas, pinto beans, rice, and lots of other great mexican food. The one thing she didn’t teach me how to make was enchilada sauce. All these years I have wished for a really good enchilada sauce recipe.
My mom and I were discussing this the other day as we were meal planning. This evening she came up with “the” recipe I have always wished for. We had the best homemade enchiladas I have ever eaten. We should open up a restaurant!
Thought you might like her all-star recipe. It is super easy and so yummy!
Authentic Tex-Mex Enchilada Sauce
1/2 stick butter
1/3 cup flour
1 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon chili powder
2 cups water
Melt the butter in a large skillet. Add in the flour and cook until the flour gets slightly browned. Add in the remaining ingredients and let simmer until thickened. Pour over enchiladas.
Yield: 2 cups sauce (enough to make approximately 12 enchiladas)
Note: You could make up a large batch and freeze it in smaller portions.
To make the enchiladas, you softened corn tortillas in hot oil. Then fill them with cheese, or chicken, or ground beef and place them in a casserole dish. Cover them with sauce and cheese. Bake until they are bubbly and the cheese is melted.
That’s all there is to. And let me tell you, those enchiladas were gone. No leftovers, not even a bit of sauce!