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Red Chile Beef Enchilada Sauce


  • 1 lb Chuck Roast cut into 1-inch cubes (approx 2 cups)
  • 1 tablespoon garlic powder
  • ½ teaspoon each salt and fresh ground pepper
  • 1 bouillon cube
  • 2 cups Red Chile Sauce above
  • some people will add cumin, but mom hates the flavor of cumin. I personally love it, so I’m not sure how we’re related!


  • Heat a large skillet to medium heat and coat with a tablespoon of oil.
  • Season the meat with garlic powder, salt and pepper, and cook in the skillet until almost browned.
    making enchiladas
  • While the meat is cooking prepare a slurry: mix 3 tablespoons flour with 1 cup water and shake until flour is dissolved. Add to the cooked meat.
  • Add 2 cups of the reserved Red Chile sauce into the meat and slurry mix.
  • Add 1 bouillon cube.
  • Let simmer 15 minutes.


Use as a topping for cheese enchiladas! Your family and friends will start requesting this weekly!
You can also omit the beef and make the sauce without it. I like to just cook the basic red chile sauce with the same slurry, fresh chopped garlic, and season with salt, pepper, cumin, oregano, and…. yes, bouillon.