Enchilada Sauce

"Rich, spicy flavour."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Muffin Goddess photo by Muffin Goddess
photo by CJAY8248 photo by CJAY8248
Ready In:
12mins
Ingredients:
9
Yields:
12 ounces sauce
Serves:
4
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ingredients

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directions

  • 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!

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Reviews

  1. Easy to put together and much healthier than the sodium-laden canned stuff or packaged mix. Used it on turkey enchiladas. Made for Spring 2014 PAC.
     
  2. This one is good alone, and very good when sour cream is added.
     
  3. This is so easy to do. The taste is really good. I made it to use in recipe#386970 Thanks dandelionleaf :) Made for PAC Fall 2011
     
  4. 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.
     
  5. 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
     
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RECIPE SUBMITTED BY

<p>I love heritage recipes and new creations.</p>
 
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