Ingredients for Texas Red Enchilada Sauce
- Butter
- 1/4 cup all-purpose flour
- Red Chili Powder
- Cumin
- Garlic Powder
- 1 (6 ounce) can tomato paste
- 2 cups water (or more, as needed)
- Salt And Pepper
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How to Make Texas Red Enchilada Sauce
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour and cook, stirring constantly, for 1-2 minutes, until a light brown roux forms.
- Add chili powder, cumin, oregano, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir until fragrant (about 30 seconds).
- Stir in tomato paste until well combined.
- Gradually whisk in water, ensuring no lumps form.
- Bring the sauce to a boil, then reduce heat to low, and simmer for 20-25 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Taste and adjust seasonings as needed. Add more chili powder for extra heat, salt for more savoriness, or sugar to balance acidity.
- Preheat your oven to 375°F (190°C).
- Lightly coat a 9x13 inch baking dish with a small amount of the sauce.
- Fill the dish with freshly rolled enchiladas.
- Pour the remaining sauce evenly over the enchiladas.
- Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Let stand for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
44g
Fat
37g
Carbs
9g