This sauce is super simple to make and compliments chicken, beef, or vegetable enchiladas. We prefer to make vegetable enchiladas, but my mom has a pretty mean chicken enchilada recipe, with green sauce.
Red Enchilada Sauce
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground chili powder
1 pinch ground cayenne pepper
¼ cup tomato paste
¼ cup all-purpose flour
1 ½ cups chicken stock
Heat olive oil over medium in a small sauce pan add cumin, chili powder, cayenne, and tomato paste. Cook until spices are fragrant, about 30 seconds. Add the chicken stock and flour whisk until the the flour is incorporated. Bring mixture to a boil, then reduce heat to a simmer. Stir if needed. Simmer until sauce has thickened, about 5 minutes.
Serving Suggestions: Chicken Enchiladas, Beef Enchiladas, Vegetable Enchiladas.
Love, Grey & Brianna
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