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  • Servings
    2.5 cups

Red Enchilada Sauce

Made With


  • 3 tablespoons butter
  • 2 tablespoons all-purpose or gluten-free flour
  • ¼ cup chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • 2 cups chicken or vegetable stock
  • 1 cup Frigo® Whole Milk Ricotta Cheese


Heat the butter in a small saucepan over medium-high heat.

Add the flour and whisk together over the medium-high heat for one minute, or until bubbling but not browning. Stir in the remaining seasonings. Then, gradually add in the stock and Frigo® Whole Milk Ricotta Cheese, whisking constantly to remove the lumps.

Reduce the heat and simmer 10–15 minutes, or until thick.

Use immediately or refrigerate in an airtight container for up to two weeks.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at

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