Enchilada Sauce


This recipe is adapted from Emeril Lagasse’s recipe for Easy Enchilada Sauce. True to the name of Emeril’s recipe, this sauce can be put together in a snap.


  • 3 T. vegetable oil
  • 1 T. flour
  • 1/4 c. Marlboro Man Dry Rub*
  • 2 c. chicken stock or broth
  • 6 oz tomato paste
  • 6 oz green chiles (canned, undrained)
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 T. salt


  1. In a medium saucepan heat oil over medium heat. Add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add dry ingredients and cook for 30 seconds.
  2. Add stock, tomato paste and chiles. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken. Adjust the seasonings to taste.

*You can substitute chili powder for the rub if you don’t feel like making a dry rub specifically for this recipe.

I swore I had chili powder in the house when I set out to prepare this recipe but when I went to the cupboard I came up empty-handed. I wasn’t to be deterred. A few months ago I had a Barbecue cooking marathon with my friend and coworker Gaylord. I had approximately one-fourth a cup of the dry rub left over from that night and thought there was chili powder in the rub (there isn’t) so I figured the rub would suffice as a chili powder replacement.

I was taking a risk, I knew, but it turned out to be one of the better risks I’ve taken in the kitchen. The sauce turned out amazing. Tomato-ey and slightly mesquite, maybe? I would definitely make this sauce again. If you don’t feel like making the Marlboro Man Dry Rub, just substitute chili powder.

Recipe rating: 

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