The Pioneer Womens Enchilada sauce


I have watched Ree Drummond’s show like there is no tomorrow.

I have all her cooks books and trust when I tell you I just loving trying out her recipes.

Of course due the store she shops at and the local store I shop at, some of the ingredients are never available to me and that just such a disappointment, especially when all I really wanted to do was try out her chicken enchilada and my super market does not sell enchilada sauce.

But thanks to an episode the other night on the Food Network, I managed to painstaking watch and take down her recipe for enchilada sauce.

Now I am finally able to make her chicken enchilada.

The sauce is pretty easy to make the only tricky part here was waiting for the sauce to cool.

What I did, was I got up super early and made the sauce before work, then I let the sauce cool was I was at worked and hey presto I was able to use it supper time.

The left over sauce, I sealed in a reusable freezer bag and popped into the freezer for another time.

Although there was zero to no left overs of this sauce.

This sauce is an adaption from hers and there was certain short cuts and replacements I opted for the save me extra time.


  • 2 x tbso oil.
  • 1 x onion, finely chopped.
  • 1 x tbsp. ginger and garlic paste.
  • 1 x red pepper, deseeded and finely chopped.
  • 2 x tsp masala.
  • ¼ x tsp salt.
  • ¼ x tsp black pepper.
  • 1 x Knorr chicken stock cube.
  • 1 x tbsp. cake flour.
  • 500ml x chicken broth.
  • 400ml x tomatoe sauce.
  • ¼ x tsp cayenne pepper.


  • Heat the oil in a pot.
  • Add the onions, garlic and ginger and red pepper and saute till the onions are transparent.
  • Add the masala, cayenne pepper, all the spices and the stock cube, give it a good stir till the cube breaks up.
  • Add the flour and stir to coat everything.
  • Add the broth, stir and cook till the mixture starts to thicken, roughly 10 minutes.
  • Add the tomatoe sauce and stir.
  • Cook uncovered till the mixture thickens and reduces as soo as the mixture starts to make thick red bubbles that pop all over the place, remove from the heat and allow to cool completely.
  • As soon as the mixture is cold.
  • Blitz till nice and smooth.

Tell me what you think of this recipe