Red Enchilada Sauce
photo by Cassandra S.
- Ready In:
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 2 tablespoons mild chili powder
- 4 tablespoons flour
- 4 cups chicken broth
- 1 (8 ounce) can tomato sauce
- Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
- Slowly add chicken broth and tomato sauce and cook and stir until thickened.
- Use as red sauce over any beef, game, cheese or poultry enchiladas.
- A good mild sauce than can be easily"warmed" up by adding jalapenos, chipotles or other spices.
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I love this recipe. I've been using it for a long time now and can't believe I haven't rated it. Definitely a 5 star! It's easy and tastes authentic. Whenever I take enchiladas for a get together everyone loves them. Sometimes I make up a huge amount of this and freeze it in to single recipe sized jars or freezer bags. It tastes just as good after it's been frozen as it does made up fresh. Thanks for sharing!
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Very good recipe. Took quite a while to thicken, though. Turned out very nice in the end. Nice and mild, which is good because I like to taste my food not be burned by it. Very easy! Changes I made were Vegetable broth instead of chicken and as I didn't have any tomato sauce I used a mixture of 1/2 Prego spaghetti sauce and 1/2 Pace picante sauce. Also, a few alteratnions to the spices were made- like the addition of cilantro. Very yummy! I will use this again next time I make enchiladas (which will be very soon!)