Total Time
35mins
Prep 20 mins
Cook 15 mins

This recipe is by Emeril Lagasse and was featured on his cooking show, The Essence of Emeril.

Ingredients Nutrition

Directions

  1. In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings.
  2. Serve atop your favorite enchiladas.

Reviews

(2)
Most Helpful

This enchilada sauce tastes pretty good, but is quite thick. Several times I tried to thin this tomato paste-based sauce by adding more chicken stock, but each time it quickly thickened back up. Then during baking, the sauce on my enchiladas dried up a lot more than I would have liked. So while this is a quick and easy recipe, it's one I probably won't make again.

Deb's Recipes May 11, 2010

We enjoyed this enchilada sauce that I tripled to use with Recipe #346072 #346072. The sauce has some zip to it and is very versatile so you could make it to suit your own personal taste. I whisked the flour and chili powder into the hot oil and didnt use all the salt. Thank you for sharing this recipe with us. Made and reviewed for Pick A Chef 2009.

lauralie41 April 17, 2009

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