I got this recipe from a friend of mine who was a chef at the country club here. It never fails to get rave reviews. Adjust the seasonings to your taste. The less chili powder you use, the less red it will be. I use more cumin pwd. than I do chili pwd.


  • oil, or the drained grease from your cooked meat
  • flour
  • water
  • chili powder
  • cumin powder
  • garlic salt


Heat oil or drained grease from your meat. Add enough flour to make a loose paste. Whisk in cold water to make a medium gravy. Bring to a boil, stirring constantly. Then season with the above spices, garlic salt, and salt and pepper to taste. Pour over your enchaldas, sprinkle with grated cheese and bake until heated through and cheese is melted.

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Submitted 4/24/06.
Submitted By: Rose Jones
enchilada sauce