This started out as a variant on the sauce I use for my chicken enchiladas but what began as a red sauce instead is now much, much more like a mole sauce.

Note: This makes quite a lot of sauce, enough for 2 or 3 pans of enchiladas.


  • 6 tbsp olive oil
  • 6 tbsp masa (corn flour)
  • 2 tbsp chili powder
  • 1 tbsp tsp garlic power
  • 1/2 tsp cumin
  • 1 tsp salt
  • 4 cups chicken broth
  • 1/3 cup canned, fire roasted, diced tomatoes, finely chopped
  • 1 tsp vinegar
  • 1 can diced green peppers, mild


  1. Heat the 3 tbsp olive oil for 2 minutes.
  2. Add the dried spices and flour and cook for 1 minute stirring constantly.
  3. Add the tomato paste with a whisk and cook for 2 minutes stirring constantly.
  4. Add the chicken broth and diced green peppers and cook for 5 minutes.
  5. Add the vinegar.
  6. Pour over the top of enchiladas or use as a side dipping sauce.