Enchilada sauce

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Enchilada sauce is served over beef, chicken or spinach enchiladas. There a number of different recipes. Beef broth can be added in place of water, and a few ounces of tomato sauce will diminish the heat. Alternatively, a little salsa can be added to spice it up.

Red enchilada sauce

  • 2 tablespoons shortening
  • 3 tablespoons flour
  • 2 tablespoons red Chile powder
  • 1 teaspoon of cumin
  • 1 teaspoon garlic powder
  • 2 c. water
  • salt to taste(about 1/2 teaspoon)

Cooking directions

  • Heat shortening and flour.
  • Gradually add remaining ingredients.
  • Stir constantly until well blended. Cook 2 or 3 more minutes.

Green enchilada sauce


  • 1 cup chopped green chili peppers (or 8-12 canned jalapeno peppers)
  • 1 med. size diced onion
  • 1 teaspoon ground oregano
  • 1 teaspoon ground cominos, cumin
  • 1/2 teaspoon pure garlic powder
  • 1 teaspoon salt
  • 3 cup tomato juice

Cooking directions

  • Saute the onions with spices and chilies until soft.
  • Add tomato juice, and simmer 15 minutes.
  • Pour into a blender and blend until smooth.
  • When cooling in a refrigerator do not cover.