Recipe Detail

Best Red Enchilada Sauce

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  1. 2 tablespoons - vegetable oil
  2. 2 tablespoons - all-purpose flour
  3. 4 tablespoons - chili powder
  4. 1/2 teaspoons - garlic powder
  5. 1/2 teaspoons - ground cumin
  6. 1/4 teaspoons - salt or more to taste
  7. 2 cups - chicken stock


In a small pan over medium-high heat, whisk together flour and oil for one minute to heat through.

Stir in chili powder, garlic powder, salt and cumin until well combined, and let cook for another minute.

Gradually whisk in the stock, continuing to whisk until there are no lumps in the mixture. Reduce heat and simmer for 10 to 15 minutes to allow sauce to thicken. (If you like it thicker, continue to simmer for a little longer).

Use sauce immediately or store covered (air-tight) in the refrigerator for up to 3 days.


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