Easy Red Enchilada Sauce for cheese enchiladas (154 of 150)

Yummy yummy yummy!

Though my first comment is this recipe assumes a person only eats ONE enchilada. Who does that? No one. So if you're feeding a family of 4, this should be enough. Each person gets 2 enchiladas. 

I made a full batch of this recipe and plan on freezing the remaining portions. I made 2 enchiladas and used about 1/2 cup to cover them. I think this recipe makes about 2 cups of sauce. So depending how saucy you like your enchiladas you can get a lot of enchiladas. 

I wouldn't use 1 tsp of salt next time. It was a little too salty for me. Not overly salty, but you may want to start light and add. 

I also added about another 1/2 chili powder. I wanted more chili powder flavor. 

Easy Red Enchilada Sauce for cheese enchiladas

Recipe from Love From the Oven

Serves 8

• 2 tbsp oil vegetable or canola
• 3 tbsp all-purpose flour
• 4 tbsp red chili powder Gebhardt Brand recommended
• 1 cup chicken stock or broth
• 1 cup water
• 1 tsp garlic powder
• 1 tsp salt
• 8 corn tortillas
• 3-4 cups Mexican blend shredded cheese

Heat oil in a large pan over medium heat. Add flour and whisk together, cooking until starting to brown. Add chili powder and whisk together with flour and oil mixture. The mixture will be thick and dry.

Add water and chicken stock and whisk well until lumps are dissolved. Add in garlic powder and salt, and whisk until combined. Simmer over medium heat for approximately 10-15 minutes, until sauce begins to thicken, and sauce will coat/stick to a spoon when pulled out of sauce. Serve or store in an airtight container.

Preheat oven to 350 degrees F. Set aside one cup of the shredded cheese to use as a topping.

Place eight tortillas on a microwave safe plate, cover with a damp paper towel, and microwave for 20 seconds. After removing from the microwave, keep covered with damp paper towel.

Pour approximately 1/4 cup of enchilada sauce into the bottom of a greased 7x11 inch pan.

Sprinkle a handful of cheese onto a warmed corn tortilla, then roll tortilla up tightly. Place into the sauce in the pan, seam side down. Repeat with remaining tortillas and cheese.

Pour remaining enchilada sauce evenly over the top. Sprinkle with remaining one cup of cheese.

Bake for 20-25 minutes or until cheese is melted and sauce is bubbling. If desired, top with sour cream. Serve immediately.