Red Enchilada Sauce


MAKES 32 Ounces  |  ACTIVE TIME 10 Min  |  TOTAL TIME 20 Min

1/2 cup (1 stick) unsalted butter
1/4 cup all-purpose flour
1/2 (8 tablespoons) cup New Mexico chili powder
2 teaspoon ground cumin
1 1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
3/4 teaspoon unsweetened cocoa powder
1 (14 ounce) can fire roasted diced tomatoes, pureed
3 cups chicken stock

Heat butter in a skillet over medium-high heat add flour and spices. Cook 2-3 minutes, whisking constantly to prevent burning. This will cook out the floury taste.

Gradually stir in pureed tomatoes and chicken stock. Whisk until smooth. Reduce to simmer 10 minutes while sauce thickens, whisking occasionally.

Serve and enjoy!

COOK'S NOTES:
If sauce gets too thick, add a splash of water to thin it out a little.

You can substitute tomato sauce for the diced tomatoes if necessary.

Recipe can be halved, simply use 12 of the ingredients and follow the recipe.

One recipe replaces 2 (16 ounce) cans of enchilada sauce in recipes.

Sauce can be frozen up to 4 months, in a sealed container. To use, simply defrost and reheat.
Recipe developed by Donna Elick - The Slow Roasted Italian
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