Quick recipe: Mexican enchilada sauce
Our tried and tested meals made in under 20 minutes
This sauce is super versatile and can be used in virtually any Mexican recipe including fajitas, enchiladas, burritos and Mexican pasta (keep an eye out for our Mexican orzo pasta recipe). The best thing about this recipe is you can adjust the spice depending on your taste. To intensify the flavour you can leave the sauce to sit for a few hours or overnight, alternatively you can just use it straight away.
3 tbsp olive oil (or your preferred oil)
2 tablespoons self-raising flour
1 tbsp of medium chili powder
1 garlic clove diced
1x 400g can chopped tomatoes
330mls of cold water
1/4 teaspoon ground cumin
1 tsp onion granules
Salt and pepper to taste
- Heat the oil in a large pan and stir in the flour and chili powder, turn to a medium heat. Here’s where you can adjust the spice to your taste so add more or less accordingly
2. Cook stirring for 3 minutes then add the garlic clove stirring constantly for two minutes but be careful not to burn it
3. Add the water, chopped tomatoes, cumin and onion salt stirring thoroughly. Season to taste
4. Cook for 15 minutes on a low-medium heat stirring frequently until the sauce has thickened
We love this recipe because it’s quick and flavoursome but best of all it can be made without any plastic! You can buy your herbs and spices in glass jars with metal lids (Sainsbury’s sell these) and your vegetables can be bought loose.
Lauren works as a digital fundraiser for a charity and volunteers in her spare time for a small animal charity doing all things digital. On the last Sunday of the month you’ll catch her out on a canoe litter picking on the Thames. Her favourite eco product is BECO soap.