This quick homemade red enchilada sauce elevates your enchiladas far beyond what you'd get with store-bought canned sauce. Easily adjust the spiciness to your taste by varying the amount of jalapeno or chili powder. It's a simple way to make your enchiladas exceptionally delicious!
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Instructions
Blend Tomatoes and Jalapeno: Combine one can (14.5 ounces) of fire-roasted diced tomatoes, two 6-ounce cans of tomato paste, and one-half finely diced jalapeno pepper in a food processor or blender. Blitz the mixture until smooth.
Prepare the Roux: In a large skillet, heat one-half cup of vegetable oil over medium-high heat. Add one-half cup of all-purpose flour, 2 tablespoons onion powder, 2 tablespoons cumin, 4 teaspoons chili powder, 4 teaspoons paprika, 1 tablespoon salt, and 2 teaspoon garlic powder. Stir frequently and cook until the mixture turns a burnt orange color.
Combine and Cook: Gradually stir the blended tomato and jalapeno mixture into the skillet. Slowly add 2 cups of chicken broth, stirring to combine. Reduce the heat to medium and let the sauce simmer for 10-12 minutes, or until it begins to thicken slightly. Adjust the heat as necessary to prevent boiling.
Final Touches: Once the sauce has thickened to your liking, remove it from heat. Taste and add additional salt if desired.