Kittencal's Red Enchilada Sauce (Creamy Option)

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Recipe: #12061

February 09, 2014

"The perfect sauce to cover your enchiladas! This is so much better then the expensive bottled enchilada sauce and much cheaper to make, Plan ahead, this sauce must be made a day in advance to allow the flavors will intensify, just heat the sauce on top of the stove over low heat until simmering and add in then the flour/water slurry. Since this is a sauce to be used for enchiladas this makes a lot, it freezes okay but will thin considerably"

Original is 8 servings


  • Serving Size: 1 (223.7 g)
  • Calories 134.5
  • Total Fat - 6.8 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 8.9 mg
  • Sodium - 1342.5 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 2.2 g
  • Sugars - 7.4 g
  • Protein - 4.2 g
  • Calcium - 99 mg
  • Iron - 2.1 mg
  • Vitamin C - 6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a medium saucepan combine all ingredients together (except the sour cream and water or milk/flour mixture) bring to a simmer over medium heat stirring.

Step 2

Reduce heat to low and simmer uncovered for about 25-30 minutes stirring frequently. Cool completely then refrigerate for 1-3 days.

Step 3

Remove from fridge place on top of stove and bring to a simmer.

Step 4

In a small cup place water or milk; add in enough flour to create a thick slurry. Add to simmering sauce whisking constantly until thickened.

Step 5

If you want a cream sauce mix in 1/2 cup sour cream until heated through adding in more until you achieve the creaminess that you want.


No special items needed.

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