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).
My Private Note
Units: US | Metric
- 29.58 ml butter
- 29.58 ml flour or 29.58 ml Wondra Flour
- 170.09 g can tomato paste
- 14.79 ml chili powder (I like Gebhardt's)
- 14.79 ml cocoa powder (optional, but gives it a rich smokey kind of flavor)
- 9.85 ml cumin
- 4.92 ml ground red pepper (more or less to taste, this is where you control the heat)
- 4.92 ml garlic powder
- 4.92 ml onion powder
- 4.92 ml sugar
- 4.92 ml salt
- 396.89 g can chicken broth
- 473.18 ml water
- 1Melt butter in a saucepan.
- 2Stir in the flour to make sort of a roux. Cook for a few minutes.
- 3Stir in spices and tomato paste.
- 4Slowly incorporate the liquids, whisking out any lumps.
- 5Simmer for about 10 minutes, stirring often.
- 6Taste and adjust the seasonings.
- 7Use in your favorite enchilada recipe!
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Nutritional Facts for Easy Red Enchilada Sauce
Serving Size: 1 (143 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 93.4
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 2.7 g
- Cholesterol 10.1 mg
- Sodium 891.2 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 2.2 g
- Sugars 4.5 g
- Protein 3.6 g