From-Scratch Creamy Enchilada Sauce

By Rachel Gurk
Skip the store-bought – this creamy enchilada sauce makes a surprising and delicious pasta sauce perfect for a fun do-it-yourself pasta bar.
  • Yield: 2 cups
  • Prep: 5
  • Cook: 15
  • Course: Condiment


  • All Purpose Flour
  • chili powder
  • Chopped avocado
  • Chopped fresh tomatoes
  • Cooked and shredded chicken
  • Cooked pasta (or zucchini noodles) of your choice
  • cracked black pepper
  • Crisp tortilla strips
  • For the DIY pasta bar
  • For the Sauce
  • fresh cilantro
  • Fresh green onion
  • milk
  • Monterrey Jack cheese
  • Salt
  • Sauteed red onions
  • Sauteed red peppers
  • unsalted butter


  1. For the sauce, in a 3.5 Qt. Straining Saucepan (you could cook your pasta in this pan as well!), melt butter over medium heat. When melted, whisk in the flour, chili powder, salt and pepper. Cook for 2 minutes. While whisking, slowly stir in the milk. Continue whisking until milk begins to thicken and bubble. Remove from heat and whisk in cheese until melted. If using for a DIY pasta bar, keep warm over low heat, whisking occasionally.
  2. In a large skillet, add 1/2 cup creamy enchilada sauce with one cup of pasta, chicken, peppers and onions. Toss together in pan until all ingredients are combined and heated through. Top with desired garnishes.