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Kittencal's Red Enchilada Sauce (Creamy Option)

Here's how you make Kittencal's Red Enchilada Sauce (Creamy Option)
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  • Servings: 8
  • Prep: 10m
  • Cook: 30m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 bottle (650 mL) salsa (or Pace Picante sauce)
  • 1/2 cup cup ketchup (you can use more)
  • 2 1/4 cups tomato sauce
  • 2 1/4 cups beef broth (can use water, beef broth is better or mix 2 teaspoons beef bouillon granules in 2 1/4 cups hot water)
  • 1 1/2 teaspoon dried oregano (rubbed)
  • 1 1/2 teaspoon dried basil (rubbed)
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 1/2 tablespoons chili powder
  • 1 1/2 tablespoons cumin
  • 1 teaspoon seasoned salt, or to taste
  • Fresh ground black pepper, to taste
  • 1/4 teaspoon cayenne pepper (or and adjust to heat level
  • 1/3 cup plus 2 tablespoons water (or milk PLUS all-purpose flour to create a thick slurry)
  • 1/2 cup sour cream, optional (added in at the end of cooking for a creamy sauce and adjust to taste starting at 1/2 cup)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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