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From-Scratch Creamy Enchilada Sauce

Skip the store-bought â€“ 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

INGREDIENTS

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

DIRECTIONS

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.
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.