Red Enchilada Sauce

I have two bits of advice today. 1. Don’t rub your eyes after adding a big pinch of cayenne pepper to a recipe. 2. Don’t buy enchilada sauce in a can, make your own. It doesn’t take long to make from scratch and taste so much better than any of the stuff you make in a can. The spice level really depends on the spice level of your chili powder so plan accordingly. I used this sauce on beef and rice enchiladas but you could use it any where enchilada sauce was called for.

Red Enchilada Sauce

1 ½ tsp olive oil
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 ½ tsp cumin
1 TBS mild chili powder
2 TBS flour
2 cups chicken broth
½ cup tomato sauce

Mix the spices and flour in olive oil in a saucepan over medium heat until fragrant and starting to brown. Slowly add the chicken broth. Add the tomato sauce. Cook and stir until thickened. Use as a red sauce over any beef, game or poultry enchiladas. 2 cups of sauce


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