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
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.