From-Scratch Creamy Enchilada Sauce

By: Rachel Gurk

  • Yield: 4 Servings


For the sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1 cup milk
  • 3/4 cup Monterrey Jack cheese

For the DIY pasta bar

  • Cooked pasta (or zucchini noodles!), of your choice
  • Cooked shredded chicken
  • Sautéed red peppers
  • Sautéed red onions


  • Chopped fresh tomatoes
  • Fresh cilantro
  • Fresh green onion, diced
  • Crisp tortilla strips
  • Chopped avocado


  1. For the sauce, in a 3.5 Qt. Anolon® Advanced 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.
  2. 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.