Total Time
20mins
Prep 5 mins
Cook 15 mins

We think this is better than any of the canned sauces, and it's not too much work to make. It's based on an Emeril recipe, but had been modified.

Ingredients Nutrition

Directions

  1. In a saucepan, heat olive oil and add flour.
  2. Stir until smooth (about 1 minute).
  3. Add the chili powder, mix well.
  4. Quickly add the other ingredients and mix well.
  5. Bring it to a boil, turn down the heat and simmer for 15-20 minutes.
  6. Use in your favorite enchiladas.

Reviews

(2)
Most Helpful

Outstanding! Used for turkey enchiladas last night & ooh boy was it goood! I bumped up the cumin to about 2t fresh ground & added 2 pressed garlic cloves and a can of Great Value tomatoes with green chilis instead of 2nd can of paste - this was delicious & made for great enchiladas! Thank you, Shiraz, for a great go-to quick recipe we will use again & again.

Buster's friend November 27, 2007

AMAZING; I did make a mistake so I had to modify a bit. I only purchased one can of tomato paste and it was only 5.5 ounces! I cut down on the broth and it turned out fantastic! My family raved, really raved and that is not like them.....

bernettavan April 19, 2011

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