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Nutrition Facts
Serving Size 1 cups 317g Recipe makes 4 cups)
Calories 145
Calories from Fat 53		(36%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1104mg		46%
Potassium 541mg		15%
Total Carbohydrate 16.7g		5%
	Dietary Fiber 2.8g	11%
	Sugars 4.6g
Protein 7.7g		15%
how is this calculated?

Red Enchilada Sauce

Recipe #12877 | 15 min | 5 min prep | add private note

⁽⁶⁹⁾ RATE IT NOW Print Recipe

By: Annie (Chef #21486)
Oct 18, 2001

A very basic and mild red Enchilada Sauce that can be used in many ways. Can easily be made hotter by adding spices, jalapenos or using hot chili powder. It is quick and easy.

4 cups (change servings and units)

Ingredients

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

Directions

1
Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
2
Slowly add chicken broth and tomato sauce and cook and stir until thickened.
3
Use as red sauce over any beef, game, cheese or poultry enchiladas.
4
A good mild sauce than can be easily"warmed" up by adding jalapenos, chipotles or other spices.

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Featured Reviews for This Recipe

From: Chef #jenanissa

On Nov 4, 2009

This is a very easy to make recipe and tastes great! Thanks for posting.

0 people found this review helpful

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From: Teresa in CO

On Nov 4, 2009

This was great! Fresh-tasting, flavorful, with a little bit of spice. I used a hotter chili powder but next time I may add a little bit of extra cayanne. I mixed this into my enchilada filling (shredded chicken, beans, and tiny chopped zucchini) and it was delicious!

0 people found this review helpful

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From: KeyWee

On Apr 16, 2002

This recipe is exactly as described - mild & flavorful. My picky eater DH loved this sauce so I am adding it to my cookbook. It's also quick & easy to make, and there is enough for a 13x9 pan of enchildadas. Next time I will double the recipe and freeze half for later. Thanks, Annie!

5 people found this review helpful

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From: Shamrockluver

On Sep 14, 2006

This was an awesome sauce.. I won't buy canned anymore. However if you make this use it right then, It does not freeze well for all you oamc'ers. I froze mine for later use and it was blaah. Never could get it to "blend" again. But I will be using this again for immediate use.. Thanks Annie for a great recipe!!

4 people found this review helpful

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