• Cooking Time: 45 minutes
  • Servings: 3 cups
  • Preparation Time: 15 minutes


I have been researching for a few months. I have always wanted to make my own sauce.

I final came up with a mild, smooth sauce.


  • 3 cup Chicken broth
  • 1 cup Tomato sauce
  • 4 tablespoons Gerhardt Chile Powder
  • 1 teaspoon ground cumin
  • 2 heaping teaspoons garlic powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 5 tablespoon cold water
  • 4 tablespoons white flour


  • In a sauce pan add the chicken broth, tomato sauce, chili powder, garlic powder, cumin, salt, and sugar.
  • Use a whisk to mix everything together.
  • Heat to a boil for about 3 minutes
  • Whisk often to dissolve spices. Whisk often to get a smooth sauce
  • While sauce is on simmer about 5 minutes or so
  • In a small bowl add 5 tablespoons water with 4 tablespoons flour
  • Whisk vigorously to avoid lumps.
  • Very slow pour flour sauce into enchilada sauce whisking fast to avoid lumps.
  • Whisk while boiling about 3 minutes
  • Turn off the heat
  • Sauce is ready to use.

Categories: Mexican 
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