Easy Red Enchilada Sauce

Debtex's Note:

After some bad luck with bitter canned sauces, I read a few recipes and then put together a version that works for my family. Vary the heat to suit your family; as written, it's mild, but we usually add lots of hot stuff at the table. This recipe makes enough for two pans of enchiladas (about 20-24 enchiladas total).

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6-8

Yield: 3.0 cups

• 2 tablespoons butter
• 2 tablespoons flour or 2 tablespoons Wondra Flour
• 1 (6 ounce) can tomato paste
• 1 tablespoon chili powder (I like Gebhardt's)
• 1 tablespoon cocoa powder (optional, but gives it a rich smokey kind of flavor)
• 2 teaspoons cumin
• 1 teaspoon ground red pepper (more or less to taste, this is where you control the heat)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 (14 ounce) can chicken broth
• 2 cups water

Directions:

1. Melt butter in a saucepan.
2. Stir in the flour to make sort of a roux. Cook for a few minutes.
3. Stir in spices and tomato paste.
4. Slowly incorporate the liquids, whisking out any lumps.
5. Simmer for about 10 minutes, stirring often.
6. Taste and adjust the seasonings.
7. Use in your favorite enchilada recipe!

Reviews

[Nancy's Pantry]

This is a really tasty enchilada sauce -- so much better than using canned sauce. I made as directed; however, I did add additional chili powder. Will definitely keep this recipe handy -- it comes together easily and doesn't take long to make. Made for Spring PAC, April, 2012.