Red Enchilada Sauce
1 (15 oz) can tomato sauce
2 Tbsp flour
1 tsp garlic powder
2 Tbsp chili powder
3/4 tsp ground cumin
salt to taste
Heat the tomato sauce in a saucepan over medium heat.
Stir the flour into 1/2 c warm water until smooth.
Add the flour and water slurry to the tomato sauce, stirring to blend evenly.
Add the garlic powder, chili powder, and cumin.
Salt to taste and set aside.
Pairs Well With
I tweaked a recipe today for a red enchilada sauce, also called a "friday sauce" (this is not a chili gravy sauce) and it came out sooo good! This recipe came from Robb Walsh's Tex-Mex cookbook. I highly recommend this cookbook.
In our family we have always added one can of cream of mushroom soup to our red sauce to add a creamy texture to it and to thicken it, I know that sounds strange. I do recommend adding the soup but if you do not like the mushroom soup, I suggest using cream of potato soup b/c it is very mild in flavor and won't change the taste of the chili sauce. I don't think cream of chicken will work as well with beef enchiladas, but I think would be great if you were using a chicken filling. I like plenty of sauce for my enchiladas and I think if you don't want to add the soup, you could always just double the recipe.