Community Pick
Red Enchilada Sauce
"A very basic and mild red Enchilada Sauce that can be used in many ways. Can easily be made hotter by adding spices, jalapenos or using hot chili powder. It is quick and easy."
photo by Cassandra S.
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
4 cups
ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 2 tablespoons mild chili powder
- 4 tablespoons flour
- 4 cups chicken broth
- 1 (8 ounce) can tomato sauce
directions
- Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
- Slowly add chicken broth and tomato sauce and cook and stir until thickened.
- Use as red sauce over any beef, game, cheese or poultry enchiladas.
- A good mild sauce than can be easily"warmed" up by adding jalapenos, chipotles or other spices.
Questions & Replies
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Reviews
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This recipe is exactly as described - mild & flavorful. My picky eater DH loved this sauce so I am adding it to my cookbook. It's also quick & easy to make, and there is enough for a 13x9 pan of enchildadas. Next time I will double the recipe and freeze half for later. Thanks, Annie! -
very good! I added some more chilipowder and some chopped jalapenos. my husband really loved it. very easy to make, too. -
Excellent! I'll never buy enchilada sauce again! We froze the leftover amount, and it reheated very well the next time we needed it. Will make a bigger batch next time! -
Great recipe! I use less chicken broth and add a little cayenne pepper. I always make a double batch. Half for enchiladas. I mix the other half with white American cheese and cooked ground beef for a queso that is very close to Chili's. -
I love this recipe. I've been using it for a long time now and can't believe I haven't rated it. Definitely a 5 star! It's easy and tastes authentic. Whenever I take enchiladas for a get together everyone loves them. Sometimes I make up a huge amount of this and freeze it in to single recipe sized jars or freezer bags. It tastes just as good after it's been frozen as it does made up fresh. Thanks for sharing!
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Tweaks
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I added a pinch of salt, a tablespoon of agave to take the edge off, and about 1/2 tsp. of cocoa.
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I loved this recipe. I used arrowroot in place of flour since we are wheat free. I also went slightly shy on the chili Powder. My 5 year old daughter loved it.
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Very easy and delicious! I used beef bullion instead of chicken broth, and used the sauce over beef and bean burritos. Very tasty! -
This works. The spices melded perfectly together. The only change was, I used cornstarch in place of flour. I find it thickens faster. No more canned sauce.
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Very good recipe. Took quite a while to thicken, though. Turned out very nice in the end. Nice and mild, which is good because I like to taste my food not be burned by it. Very easy! Changes I made were Vegetable broth instead of chicken and as I didn't have any tomato sauce I used a mixture of 1/2 Prego spaghetti sauce and 1/2 Pace picante sauce. Also, a few alteratnions to the spices were made- like the addition of cilantro. Very yummy! I will use this again next time I make enchiladas (which will be very soon!)
RECIPE SUBMITTED BY
Annie W.
United States
