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    You are in: Home / Recipes / Red Velvet Enchilada Sauce Recipe
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    Red Velvet Enchilada Sauce

    1/1 Photo of Red Velvet Enchilada Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    I Cook Therefore I Am's Note:

    This recipe was given to me by a co-worker, who received it from his mother-in-law. I was planning on making enchiladas one night, and happened to show this co-worker the recipe that I was planning on using for the sauce. He promptly told me to hold off before using that recipe because he had the ultimate enchilada sauce recipe. He was right, this is excellent, but not for the faint of heart, it turns out pretty spicy, but boy is it flavorful! The original recipe had 1 cup of rice milk where I used heavy cream, and a lot less of it. Make this vegan by substituting with the rice milk, and if you aren't a fan of hot food but still want to use heavy cream just use a little more to cut the heat. This recipe makes about 4 cups, but it's not a bad idea to double the recipe and then freeze what you don't use for next time. Hope you enjoy it as much as we did.

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    Units: US | Metric


    1. 1
      Cut the very top of the head of garlic off to just expose the tops of the garlic cloves.
    2. 2
      Place the head of garlic and the half onion on a large piece of tin foil and drizzle with oil.
    3. 3
      Seal the top of the foil so that the garlic and onion are a little packet
    4. 4
      Roast the onion and garlic for 45 minutes at 375 degrees.
    5. 5
      Cut the tomatoes in half and place in a pot with the water.
    6. 6
      Squeeze as much of the softened garlic into the pot, and add the onion and thyme to the pot as well.
    7. 7
      Simmer for 45 minutes partially covered.
    8. 8
      Let the mixture cool down a bit, and then put everything from the pot in a food processor or blender with the chipotle chilis and the adobo.
    9. 9
      Process until smooth and return to the pot.
    10. 10
      Mix the heavy cream or rice milk into the sauce and simmer for 3-4 minutes.
    11. 11

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    Ratings & Reviews:

    • on January 17, 2012


      I really loved this sauce! I am not a red chile sauce fan, stumbled on this when I was looking for something to do with the chipotles in my pantry. I used canned fire roasted tomatoes and a little more cream, and it was fabulous! Even my two year old ate it and my picky 12-yr old too. I had to stop my husband from eating the whole pan and letting the rest of us eat!! Thank you for sharing this and you should really really thank your co-worker for me!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2008


      I need the option for more stars, I loved this sauce! Well worth the time and effort over store bought enchilada sauce. I will reduce the cream next time I make it, but everything else remains the same. Thank you for this keeper!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2011


      Too spicy and overpowering a flavor for me, but my husband really liked it a lot! Also, it is easy, but does take quite a bit of time to make.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Red Velvet Enchilada Sauce

    Serving Size: 1 (1260 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 159.9
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 3.1 g
    Cholesterol 10.2 mg
    Sodium 16.1 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 1.6 g
    Sugars 3.1 g
    Protein 2.0 g

    The following items or measurements are not included:

    chipotle chiles in adobo

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