I realized my blog is seriously lacking in the recipe category. I will be working to remedy that for sure! I actually posted this recipe as a Facebook exclusive back in April. You could have been making this recipe for months if you ‘liked’ Cute as a Fox on Facebook. **hint, hint, nudge, nudge** 🙂
My Mother-in-law grew up in Colonial Juarez(Mormon colonies) . So she cooks a lot of Mexican food,which I love! She is a real cook so she doesn’t usually measure a lot but I got her to try and take down the amounts for me. I’ve made it a million times, and it is yum-O!
Red Enchilada Sauce
Ingredients:
7 Tbsp flour
6 Tbsp oil
4 Cups tomato juice – (I usually substitute with 2 cups tomato sauce and 2 cups water)
4 Cups Water
2 Tbsp Red Chili Powder
1 tsp Taco seasoning
1 tsp sugar
1 tsp salt – I usually only use a dash of salt
1. In a sauce pan, mix Oil and Flour together with a whisk.
2. Add in part of the water. It will make it thicken up.
3. Heat on stove top until it gets nice and hot.
4. Turn down to med-low and whisk in remainder of water and tomato juice.
5. Add in chili powder, taco seasoning, sugar, and salt.
6. After it gets bubbling good, not necessarily boiling, turn it down to a simmer.
7. Let simmer about 2 hours. (I usually only get 1-1.5 hours in because I need to put dinner together.)
Preparing enchiladas
1. Spread a layer of sauce on the bottom of your casserole dish.
2. Add a layer of white corn tortillas.
3. Add a another layer of sauce.
4. Add a layer of cheese.
5. Repeat the layers with tortillas, sauce, and then cheese until you reach the top of your dish.
6. Cook in a 350 degree oven for 20-30 minutes until the cheese is hot and bubbly.
The sauce definitely freezes well and you could probably freeze them all prepped too. I have never tried that before though. This sauce is seriously delicious, I highly recommend you save this one!
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