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+ servings

Enchilada Sauce-Red

Nicely thickened with just the right amount of spice and heat. If you like it "hot," try using a hot chili powder or adding a pinch of cayenne. The recipe makes 2 cups but I doubled it and put a container in the freezer for future use.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2 cups

Ingredients

Instructions

  • Measure all the spices into a small bowl and set aside. In a quart size sauce pan, heat the oil over medium heat and add the flour. Whisk until smooth. Then add all the spices at once and keep whisking. They will form a thick paste. Add the chicken stock all at once and whisk until smooth. It only takes a few seconds. Bring to a boil and stir. Reduce heat and simmer for 5 minutes until slightly thickened. You want to end up with a nice pourable sauce. That's it! Use within several days or freeze.