• Erik Hassy

Red Enchilada Sauce

Over the course of time you will find there are various heated discussions about what version of a certain type of food is superior to a different version of the same recipe. This is also true regarding enchilada sauce as you will find those that prefer the red version and those that prefer the green and both sides think the other is wrong. My feeling is that you can choose between red and green enchilada sauce is by looking at the ingredients. This will give you an idea of the flavor profile and the level of spice included. Then consider the type of enchilada you're having and ask yourself what type of sauce would pair nicely with that. Here is a recipe for a red sauce that we love to make at home.


2 1/2 Tbsp vegetable oil

2 Tbsp flour

3 Tbsp chili powder

1/2 Tsp garlic powder

1/4 Tsp salt

1/4 Tsp Cumin

1/4 Tsp dried oregano

2 cups chicken or vegetable stock depending on enchilada version "add 1/4 cup of water if sauce is too salty."


1: Heat oil at medium high heat. Add flour and whisk for 1 minute. Stir in all the seasonings.

2: Slowly pour in the stock while mixing with the whisk constantly. Turn heat to low and simmer 10 to 15 minutes until slightly thick. Go make some enchiladas!

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