12Ingredients
360Calories
15Minutes

Ingredients

  • 1 chipotle pepper
  • 1 tablespoon adobo sauce
  • 3 cups chicken stock
  • 3 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 8 ounces tomato sauce
  • 4 tablespoons chili powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon salt
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NutritionView more

360Calories
Sodium99%DV2380mg
Fat32%DV21g
Protein22%DV11g
Carbs12%DV35g
Fiber28%DV7g

PER SERVING *

Calories360Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat3g15%
Trans Fat
Cholesterol10mg3%
Sodium2380mg99%
Potassium760mg22%
Protein11g22%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber7g28%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(4)

Yummly User
This was amazing. i have been looking for a red sauce forever and this turned out so good. what little left overs there was were even better. whole family loved them
Mike 15 Jul
The best red enchilada sauce ever. I make a double batch and freeze some and give some to coworkers. They’re always very happy to get it. I also add a couple of packets of Sazon Goya con Culantro y Achiotte (coriander and Annatto) plus a bit of savory (MSG, really it’s not bad for you unless you have an actually rather rare allergy). And we use it for practically everything!
Gina M. 20 Oct 2016
My family loves this sauce! I've made it twice. It makes enough for 2 batches of chicken enchiladas. I left out the 1 tbsp of adobo sauce. The 1 chipotle pepper is spicy enough. The leftover sauce freezes great too.
Tessa M. 3 Mar 2016
I love this recipe!! For the tomato sauce, I use one that has added cilantro and onion. I also use whole wheat flour and it turns out wonderful!