Texas Red Enchilada Sauce

1
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Recipe adapted from Mark Hendricks enchilada sauce."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (933.2 g)
  • Calories 1114.2
  • Total Fat - 72.4 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 3.4 mg
  • Sodium - 1860.8 mg
  • Total Carbohydrate - 107.2 g
  • Dietary Fiber - 12.9 g
  • Sugars - 69 g
  • Protein - 22.6 g
  • Calcium - 423.8 mg
  • Iron - 6.7 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.3 mg

Step 1

Make a roux with flour and melted butter.

Step 2

Add spices and tomato paste; whisk until smooth; add the broth and stir over low heat until sauce thickens.

Step 3

Simmer, covered, for another 20-25 minutes, stirring occasionally.

Step 4

Adjust liquid, if needed, to measure 3 cups.

Tips & Variations


  • Makes 3 cups.

Related

ILuv2Kook

I cut down a wee bit on the Chile powder so it wouldn't be as hot. Got to keep the heat down for the younger bunch. The sauce was great over the enchiladas I made and the family couldn't get enough!

review by:
(11 Jun 2020)

Mikekey

No more Old El Paso in a can for me! This is so easy and tastes great. You can also vary the amount of "heat" and salt, which you can't do with the canned stuff. This will be my go to sauce from now on.

review by:
(7 Nov 2014)