Recipe by Mark H.
This sauce can be used with beef or cheese enchiladas. The amount of "heat" in the sauce depends on the type and amount of chili powder you use.
Top Review by Ladybug II
This was delicious.. I added some extra chili powder and added a bit of chicken stock for the water.. I also added some cayenne pepper to spice it up a bit more .. but excellent..
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 5 teaspoons red chili powder
- 1 1⁄2 teaspoons cumin
- 2 teaspoons garlic powder
- 6 ounces tomato paste
- 2 1⁄4 cups water
- salt and pepper
- Melt butter/margarine in a sauce pan.
- Make a roux by browning flour in melted butter/margarine.
- Add spices and tomato paste; stir until well blended into roux.
- Add water gradually, stirring constantly.
- Heat until boiling.
- Continue simmering and stirring until desired thickness is achieved.
- Taste every so often and adjust spices as needed.
- Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
- Place pan in oven and cook until enchiladas are done.