Easy Red Enchilada Sauce

You all know I love a lil' Mexican food!   Enchiladas are one of my fave, but the canned sauce just doesn't cut it.  So, I tried several recipes that I found online until I tasted the best one... tweaked it a little (cause you know I have trouble following the "rules")... and I'm sharing it with you!  It's so easy and yummy - it's a keeper in our house!
Wishing you best dishes and yummy dreams!

xoxo,

Easy Red Enchilada Sauce

Adapted from: SweetsLady on Food.com

Printable recipe

Makes enough sauce for 15 enchiladas

2 Tbsp. canola oil

2 Tbsp. cornstarch

1/4 c. chili powder

4 c. chicken broth

1 c. tomato sauce

1 tsp. salt

1 1/2 tsp. cumin

2 tsp. oregano

3 tsp. sugar

1/8 tsp. cayenne

1/4 tsp. cinnamon

1.  Heat the oil and cornstarch in a sauce pan on medium.  Stir until combined and mixture is smooth (paste-like).

2.  Add chili powder and stir.  Let the mixture bubble for a minute.

3.  Slowly add chicken broth and stir.

4.  Add the tomato sauce, salt, cumin, oregano, sugar, cayenne, and cinnamon.  

5.  Simmer the sauce on low until it thickens.

6.  Pour over enchiladas and enjoy!

When making enchiladas, I combine sauteed chicken, onions, jalapeno and tomato with Adobo, wrap the mixture in a corn tortilla with a small amount of enchilada sauce mixed in.  Then, I pour the sauce on top of the enchiladas.  Top with lots of cheddar and pepper jack cheese, of course!  Yummm!

Thanks for reading, loves xo