Red Enchilada Sauce

olive oil

flour flour flour

Tbsp chili powder

chili

1/2tsp cumin

1/4tsp garlic powder

onion powder

salt

tomato sauce

water

Heat oil in a large saucepan over medium heat. Add flour and chili powder. Cook 2-3 minutes, stirring often. Add remaining ingredients and stir to combine.

Bring sauce to a boil and reduce to a simmer. Simmer about 10 minutes.

Love this sauce!  The chipotle peppers are so great!  Most red sauce recipes I've seen only have powdered spices.  This one is great!  I made a double batch and froze the leftovers for future use.  Thanks! :)

Great recipe! I used it for your stuffed pepper recipe and I am using it again tonight to drizzle over layers in a Mexican lasagna. The only changes I made were to use fresh garlic instead of powdered and to add one pasilla/ancho chili pod, which I crushed into the mixture (we like things spicy around here). I am *so* picky about canned enchilada sauces too, but this is a BOMB SAUCE and it will be a go-to recipe for many dishes to come. Thank you!

Emily, This recipe is excellent.  I've never really cared for canned enchilada sauce, but I thought that's all there was.  Your recipe is so flavorful and oh, so easy.  Once I made the sauce I had to use it so I made the black bean filling for enchiladas.   Another great recipe. I don't recall what I was searching for that brought me to your website, but I'm so glad it did. Red enchilada sauce and black bean filling recipes are both definitely a 5 star recipes!!!  
Thank you, thank you!

Uhhhh hello beautiful sauce, where have you been in my Mexican fiesta of life!!! This was easy, tasteful, and full of flavor! I did experiment a bit on a batch. I wanted a sauce with bits of tomato...so I I cut out one cup of the water and the tomato sauce. Used a can of rotel and two tablespoons of tomato paste. SOOO GOOD!

red enchilada sauce

Author : Emily

Ingredients

Instructions

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