Prep 15 mins
Cook 30 mins
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.
- 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.
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..
This is great! I made it with clarified butter and used almost 3 cups of water so I could let it simmer/warm for a couple of hours, but I tried it as soon as it was done (before the extra water) and it was more flavorful than what you get from, say Taco Bell or something. It does need more salt than you would think, but I do tend to use more salt than most people. It took less than 10 minutes to make. We used it as a sauce for bean burritos, enchiladas and pintos and cheese. Can't wait to share this recipe with my sister.
Great enchilada sauce, Mark! It's easy, quick, uses ingredients right out of my pantry and best of all it tastes wonderful! Thanks for sharing!