Enchilada Sauce

This is Richie's Grandma's recipe for enchilada sauce (red).   It's the meal he requests the most.  He loves it!


oil in bottom of a sauce pan  (doesn't take a lot)

3 T. chili powder

3 T. flour (maybe a little more)

1-8 oz. can tomato sauce

1/2-1 can el pato (depending on how spicy you want it)

3 c. water

1/2 tsp. salt

1 tsp. garlic salt

1 T. sugar

Heat oil. Add chili powder and flour to make a paste. Wisk in tomato sauce and add water. Add seasonings. Simmer for one hour.

Dip corn tortillas in hot oil to soften them. Fill them with a little bit of sauce, meat (usually do ground hamburger), and cheese. Roll and put into casserole dish (13x9 works great). Cover with remaining sauce and some cheese (and onions if you want. We hate onions but i like green onions and will garnish the top with them).

Bake at 375-400 until cheese is melted on top.

*Note: I use flour tortillas and skip the softening phase, and it turns out fine.

For all of you in Pittsburgh, there is only one place I could find the El Pato sauce there.  The super walmart by Mills Mall.
 s in the 
preheated oven, or until done.