Enchilada Sauce

dandelionleaf's Note:

Rich, spicy flavour.

• Total Time: 12 mins
• Prep Time: 2 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 12.0 ounces ...

• 1 (12 ounce) can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cocoa powder
• 1/2 teaspoon oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon Tabasco sauce (or similar hot pepper sauce)
• 1/4 cup warm water
• 2 tablespoons flour

Directions:

1. Pour tomato sauce into a small saucepan over medium heat. Add spices and stir. In a cup, combine warm water with flour until it forms a paste, then gradually add to tomato mixture while stirring. Let simmer for 10 minutes, to thicken. Cool the sauce then spoon over enchiladas or layered tortillas and cheese, then prepare according to enchilada recipe directions (usually, heat in 425 degree oven for about 15 minutes). Muy bueno!

Reviews

[Boomette]

This is so easy to do. The taste is really good. I made it to use in Creamy Cheesy Chicken Enchiladas Thanks dandelionleaf :) Made for PAC Fall 2011

[CJAY]

This is indeed a thick spicy sauce. It has a beautiful color and tastes terrific! I made this in advance to go with Recipe#93431. Thanks for sharing. Made for PAC Fall 2011.

[Muffin Goddess]

This makes a nice thick, spicy, deep red enchilada sauce. Mine was probably a bit more spicy than originally intended, since I doubled the recipe and about half of my tomato sauce was the spicy El Pato variety. I only added about half of the flour paste that I had made, since I think that my sauce would've turned into a pudding if I added the whole doubled flour amount. I liked the added touch that the cocoa powder gives the sauce. The double batch was plenty of sauce for a 9x13" dish of chicken and cheese enchiladas (both for dipping the tortillas and saucing the rolled enchiladas). Thanks for posting! Made for PAC Fall 2011