21 Authentic Red Enchilada Sauce: A MUST for Cinco de Mayo Recipes!

This is a rich, creamy tomato based sauce that you can adjust the heat level from extra mild to please your pickiest eaters or to lip smackin' hot for the "seasoned" eaters in your family.

In Hispanic cooking, this is liquid gold, a.k.a. Enchilada Sauce.

This recipe comes from my friend who lived in Mexico for a few years and can attest to its authenticy.  You can get it from a can or make it in 15 minutes flat. 

Really.  It's easy.  Watch....it only takes six ingredients.

Use this secret ingredientKnorr's Caldo de Tomate.  This is a tomato/chicken bouillon with a blend of spices that are popular in Mexican cuisine.

I use it in my Tacquitos, Chicken Enchiladas, Tamales, Cheese Enchiladas and Mexican Rice.

You can find it at Walmart in the Hispanic aisle.  Don't be nervous about my ginormous 2.2 pound size container.  It does come in a smaller bottle for about $3.  It keeps well in the fridge for a long time.

1 Tablespoon is all you need.  Add this to some canned tomato sauce.

Another secret ingredient.  Dark Chili powder.  Yes, the color makes the difference...

this is where you adjust the heat....1 Tablespoon for mild, up to 5 Tablespoons for extra hot!

Fresh garlic.  Gotta have it.  I freeze it, peels easily and press it in a garlic press...

add some all purpose flour for a thickener.  This is where having a blender or an immersion blender is handy; it mixes all the lumps out and makes a very smooth sauce.

Add chicken base.  It's like a thick, bouillon paste.  If you don't have chicken base, you can add 2 cups of chicken broth.

Here, I add 2 cups of water because I am using the concentrated chicken base.

Blend away!

I really like this whisk from Pampered Chef.

It reaches all the corners of the pan and ensures a lump-free, smooth and creamy sauce.

Add 1 Tablespoon of canola or vegetable oil to the pan.  Add the enchilada sauce and turn the stove to medium-high.

Stir for about 5 minutes or until thick and bubbly.

There you have it.  The best enchilada sauce ever, because it was made by YOU!

Feliz cinco de Mayo!!

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Red Enchilada Sauce

1/2 of an 8oz can of Tomato sauce (I use the other half for Mexican Rice)
1 T. Knorr's Caldo de Tomate** (a tomato/chicken bouillon powder, found at Walmart or Hispanic markets)
1 garlic clove, minced
1/2 T- 5 T. dark chili powder (you decide the heat)
3 T. all purpose flour
2 c. water
1 t. McCormick Chicken Base (this is similar to chicken bouillon, only in paste form)

**If you cannot find Caldo de Tomate, use 3-4 T. mild chili powder, 1 small onion, and 1/8 t. cumin.
* You can use 2 cups chicken broth in place of chicken base and water.

Put all ingredients in a blender.  Mix till smooth.
In a medium sauce pan, put 1 T. of oil.
Turn stove to med-high and pour the sauce into the pan.
Cook until bubbly and thick, stirring continually, about 5 minutes.

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