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An amazing enchilada sauce that tastes so much better than canned. Bonus: you probably have almost every ingredient in the pantry right now!
Heat oil in a large saucepan over medium heat. Add flour and chili powder. Cook 2-3 minutes, stirring often. Add remaining ingredients and stir to combine. Bring sauce to a boil and reduce to a simmer. Simmer about 10 minutes.
Makes about 3 1/4 cups of sauce.
**This is equivalent to about one large can of red enchilada sauce. It’s perfect for a 9×13″ pan of enchiladas.