The Pioneer Woman Tasty Kitchen
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Red Enchilada Sauce

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Description

An amazing enchilada sauce that tastes so much better than canned. Bonus: you probably have almost every ingredient in the pantry right now!

Ingredients

  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Flour
  • 1 Tablespoon Chili Powder
  • ½ whole Canned Chipotle Chile In Adobo, Rinsed & Minced (use Whole Chile For Spicier Sauce)
  • ½ teaspoons Cumin
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • 1 teaspoon Salt
  • 1 can (8oz) Tomato Sauce (I Like No Salt Added)
  • 2 cups Water

Preparation

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.

2 Comments

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stacynabby on 11.23.2011

This is super tasty! I have to admit, though, in a pinch I used a can of green chiles (4.5 oz.) instead of the adobo. It still turned out great! Will have to try the adobo next time.

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culinarycapers on 8.25.2010

This looks awsome! I can’t wait to try this. thank you

7 Reviews

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4hmom on 1.23.2016

WOW! Finally made this and it was so easy. It is delicious and I used it on Ree’s “Sixteen Minute Beef and Bean Burritos” by using some in the meat mixture and pouring more on top & popping it in the oven instead of the microwave. The sauce is wonderful and I’ll never buy canned sauce again. You will love this!

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mamaparco on 8.31.2015

This is tasty and has a nice little kick. The best part is I already had everything right in my pantry.

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Camille on 9.17.2014

Made this because I didn’t have any canned and needed some. Super easy and very delicious! I used dice tomatoes that I tossed in the blender – worked great. I had everything on hand and it came together quickly.

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sbridgeto on 11.23.2011

Oooh this was so good! I actually didn’t have any tomato sauce so used some home canned crushed tomatoes instead and let it cook a little longer to thicken. It was really spicy so I added a few teaspoons of brown sugar to ease the heat. It had such a great complex, smoky flavor. Will definitely make this again!

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llhh on 4.22.2011

i was out of enchilada sauce so i jumped on tasty kitchen to find a recipe. i was in a hurry and this recipe had 2 reviews and 5 mitts, so that is what i went with. like the previous reviewers, i, too, did not have Chipotle Chile In Adobo. to compensate for not having chipotle i increased the chili powder to 2 tablespoons. the sauce came out perfect. my usual complainers of “the sauce is too hot” didn’t complain. they found the slight kick to the sauce just right. i will now be making this recipe instead of buying the canned sauce, and pocketing the savings. with the adjustment of the ingredients, the sauce made 2 1/2 cups. thanks for sharing the recipe.

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