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Happily Unprocessed / Recipes / Simply THE BEST Red Enchilada Sauce EVER!

Simply THE BEST Red Enchilada Sauce EVER!

Written by Debi94 Comments

Jump to Recipe·Print Recipe

Homemade Enchilada sauce takes very few ingredients yet can make a huge difference in your dish!

enchilada sauce1 - Simply THE BEST Red Enchilada Sauce EVER!

Yes, that is a very bold and dramatic title, I know.  Simply, THE BEST?  But you have to understand that there were only 2 ways that Enchilada sauce would have passed my lips ~ the first would be in a restaurant or from a can.

I don’t have a huge issue with the canned version, sometimes you need to do what you need to do, but this enchilada sauce really is outstanding.  If you don’t believe me, just read some of the comments people have left through the years.

And for those of you who are wondering (or worrying) about the heat in enchilada sauce, is NOT hot.  Not unless you want it to be, which is another reason to make it yourself.  What gives it a little kick are the spices, specifically the cayenne pepper (and sometimes chili powder), so you can control that yourself.

This enchilada sauce is WORLDS better than ANYTHING canned, I promise you!  The 1st time I made it, the chili powder was a bit much as I fast discovered the flavors get better (and a little stronger) as they sit.

enchilada sauce2 - Simply THE BEST Red Enchilada Sauce EVER!

 

Also, you can use beef broth, chicken broth or vegetable.  But whatever you use, be SURE to check the salt as you are making it.  Nothing can ruin a sauce quicker than too much salt.

But just be warned:  you will probably never see a can of red enchilada sauce in your shopping cart again.

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best enchilada sauce resize 150x150 - Simply THE BEST Red Enchilada Sauce EVER!

Simply THE BEST Red Enchilada Sauce EVER!


★★★★★

4.7 from 17 reviews

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Description

A homemade enchilada sauce that’s ready in 15 minutes!


Scale

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons flour
  • 3 Tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt (if using boxed broth taste first before adding)
  • 2 cups chicken broth

Instructions

  1. Heat the oil in a small saucepan over med/low heat. Add the flour and whisk for approx. 1 minute
  2. Add all the spices and stir.
  3. Gradually and slowly add the broth, whisking to prevent any lumps.
  4. Simmer, stirring occasionally, for 15 minutes or until enchilada sauce thickens.
  5. Use immediately or store in an airtight container in the fridge.

Notes

WHERE TO USE THIS SAUCE:
Chicken Enchiladas
Chicken Enchilada Dip

GLUTEN FREE: To make this gluten free use a GF flour
VEGETARIAN/VEGAN: To make this vegetarian use a vegetable broth

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Filed Under: CONDIMENTS, SAUCES AND DRESSINGS

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Reader Interactions

Comments

  1. Kim

    28 November, 2020 at 8:02 am

    Flavor was pretty bland, could not get this sauce to thicken even after 30+ minutes of simmering. The best enchilada sauce is made with actual toasted chile peppers, not powders and broth. This sauce is okay, good enough for a weekday night but not close to good if you’re expecting authentic sauce.

    ★★

    Reply
  2. GeneCooks

    21 April, 2020 at 2:56 pm

    I love this sauce. I make this version all of the time because it reminds me of my Tex-Mex mom’s enchilada sauce. She’s one of those people that has the recipe in her head and can’t really give you a recipe. She says just add “this much” chili powder” and “a few shakes of onion powder.” 🙂

    ★★★★★

    Reply
  3. Anonymous

    4 April, 2020 at 6:28 pm

    My go to recipe – I make it all the time and everyone loves it!

    ★★★★★

    Reply
  4. Karen

    3 April, 2020 at 11:01 pm

    Wow it was good but really spicy 3 tablespoons of chili powder may have been too much for me but my husband very happy

    ★★★★

    Reply
  5. Penny Villegas

    5 April, 2019 at 3:50 am

    This is the best enchilada sauce i’ve ever made. I would love to know if it could be canned? I would love to can it.

    ★★★★★

    Reply
  6. Penny

    16 December, 2018 at 12:53 pm

    Love this sauce. I made enchiladas for my children. Using this sauce. They are very picky about enchiladas. But said they were better than any they had ever had. I am wondering if you could can this and have it ready at a moment’s notice?

    ★★★★★

    Reply
  7. Sheila

    12 November, 2018 at 10:50 am

    This sauce is very much like the one I’ve been making for 40 years. My wonderful mom n law taught me this among many other great recipes. We also call it gravy. We make it on holidays and put it over our turkey, mashed potatoes and stuffing, and anything else we have.

    ★★★★★

    Reply
  8. Lynn King

    31 October, 2018 at 10:01 am

    No tomato sauce or tomato paste?

    Reply
  9. Amanda Jones

    19 August, 2018 at 9:16 pm

    THANK YOU for this recipe!!! I make a Mexican dish at least once a week and we love Enchiladas! Tonight I’m making a layered Enchilada Casserole and I’m so excited to have a fresh sauce NOT CANNED! I try to go as unprocessed as possible so this is a real treat for me and my family! YOU ROCK and it’s so EASY!

    ★★★★★

    Reply
    • Debi

      20 August, 2018 at 10:44 pm

      awwww Amanda THANKS !!! You rock too

      Reply
  10. Marcy Roland

    19 August, 2018 at 2:16 am

    Absolutely excellent enchilada sauce. Super easy to make. This has made it to my favorite recipe list.

    ★★★★★

    Reply
    • Debi

      19 August, 2018 at 12:46 pm

      why thank you Marcy !!!

      Reply
  11. Jake D from Iowa

    31 July, 2018 at 2:29 am

    Amazing sauce and so easy to make with ingredients most people have in their cupboards all the time. I will literally NEVER buy canned sauce again! Family loves it and I’ve shared your recipe with several people. I ran a family restaurant for many years and Mexican food was a major part of my menu. Wish I had this recipe back then! Thanks for sharing!

    ★★★★★

    Reply
    • Debi

      2 August, 2018 at 1:24 pm

      wow … that was some compliment. Thank you Jake D !!

      Reply
  12. Matt

    30 July, 2018 at 1:24 am

    Seriously excellent. No way on the cinnamon for me, just because I have experimented before. I was leary of the vinegar, but tested before adding and the sauce was a tad bland. Added the vinegar, stirred and retested after a couple minutes and ohh sweet baby Jesus in a Manger that’s good.
    I added 1/2 tsp of the sauce from a can of adobo chilies after making sure to follow your recipe just to kick it up a tad and this is my favorite red Chile sauce ever. Great job

    ★★★★★

    Reply
  13. Jena

    10 July, 2018 at 9:36 pm

    I just made the mixture, and put it in the oven, I am super excited to try it! Thank you so much for the recipe! I am extremely allergic to MSG, and buy nothing out of a can if I can help it! Ill let you know how it turns out! Thanks again!

    Reply
    • Debi

      11 July, 2018 at 12:40 pm

      so excited too Jena .. pls let me know how it turns out

      Reply
  14. Karen Hodges

    23 June, 2018 at 9:44 pm

    Never buying another can of sauce…so easy and so good. Thanks for sharing!

    Reply
  15. Kathy

    20 May, 2018 at 7:27 pm

    Super easy and much better than canned

    ★★★★★

    Reply
  16. Chandra

    15 April, 2018 at 7:20 pm

    I just have to let you know that your enchilada sauce is the only one I make and use now. I’ve been making it for over a year now and I love it. I get so many compliments on it too. Thank you for sharing your recipe with us.

    ★★★★★

    Reply
    • Debi

      16 April, 2018 at 1:06 pm

      wow! thanks, I love waking up to comments like this! 😀

      Reply
  17. Anonymous

    4 March, 2018 at 6:08 am

    Wow, husband and kid said best enchiladas ever! Going to use the sauce with
    Cheese enchiladas for my hindu friends who love to try new food.

    Reply
  18. kath

    12 February, 2018 at 5:18 am

    This is a very good and simple enchilada sauce. For those critical that it is not authentic, yes you can make more elaborate sauce with toasting Chile’s, etc, but one doesn’t always have time to do that. And this is really perfectly good and easier alternative. My mom would usually make it this way. A few notes why that make or break the final results:
    – the chili is important! It is the main ingredient after all. I prefer New Mexico Chili and it comes in mild, med, hot, and very hot. California chili is also good.
    – don’t over cook the chili after adding to rue. Just a minute is good or it can get bitter.

    ★★★★

    Reply
    • Debi

      12 February, 2018 at 2:31 pm

      thanks Kath! 🙂

      Reply
    • Dawn

      14 March, 2018 at 3:32 am

      Roux.. sorry I’m the spelling police

      Reply
  19. Melissa LaBarrere

    6 January, 2018 at 5:29 am

    This sauce was amazing! The only complaint from my family was that there was not enough of it!

    ★★★★★

    Reply
    • Debi

      9 January, 2018 at 8:57 pm

      awwww!!!! Thank you for that Melissa! 🙂

      Reply
  20. Victoria

    27 November, 2017 at 2:20 am

    Made this sauce tonight and I added some cinnamon so my kids would eat it n and used beef broth, it was delicious! This will b our new go to sauce! Thanks!

    ★★★★★

    Reply
  21. Anonymous

    6 November, 2016 at 3:00 am

    Not to be rude but this is not how you make enchilada sauce.

    Reply
    • Rose

      22 January, 2018 at 10:05 pm

      This is an easier way to make the enchilada sauce without having to go through the process of cooking dried chilies,etc. And some people may not be able to get the dry chilies so powder is acceptable. I use this method myself and the recipe is good Debi! I have tried a similar recipe so nothing wrong with it! Beats using that awful canned stuff!

      ★★★★★

      Reply
      • Debi

        29 January, 2018 at 12:13 am

        Love it! thank you

        Reply
  22. Jessica

    26 October, 2016 at 8:49 pm

    I’m wanting to make enchiladas tonight, but don’t have chicken broth available, and really don’t want to go to the store. Will it hurt anything to use beef broth? I’m making venison enchiladas, so I’m actually thinking beef broth may be better?

    Reply
    • Debi

      27 October, 2016 at 12:29 pm

      You can certainly try beef broth Jessica. I think I would water it down a bit though. Let me know how it worked!

      Reply
  23. Barbara

    17 October, 2016 at 2:10 am

    I’ve made this before and it’s really delicious. I know people think it’s hard to do this rue, but if you do you will never go back to a can again. My mom and grandmother alway did their own sauces but i’ve seem to have lost the recipe book they did for me. I’ve had to resort to Pintrest for a lot of recipes that I can’t seem to remember, and asking my mom and grandma is not an option. Thank you for posting!

    Reply
    • Debi

      17 October, 2016 at 12:48 pm

      thanks Barb! That’s quite a compliment (blush)

      Reply
  24. Michele J

    22 August, 2016 at 5:11 pm

    I just made this sauce to use for dinner tonight. Like many other pinners, I too will be giving up the canned sauce! This sauce is delicious! I added a dash of cayenne for a little extra heat and a little lime juice too. I can’t wait until dinner is ready! Thanks for the great recipe!

    Reply
    • Debi

      26 August, 2016 at 7:37 pm

      THANK YOU MICHELE !!!

      Reply
  25. Roma

    9 July, 2016 at 9:30 pm

    Hi, i would like to try this but can i use ibdian chili powder as am not sure what chili powder you used. Thanks

    Reply
  26. Jacqueline

    4 July, 2016 at 7:23 pm

    How long can it be stored in the fridge?

    Reply
    • Debi

      9 July, 2016 at 10:52 pm

      I wouldn’t keep it longer than 7 days

      Reply
  27. Brittany DeHerrera

    23 June, 2016 at 1:18 am

    I made the sauce. Have to say it was my first attempt at making homemade enchilada sauce. It was delicious, thank you for sharing your recipe.

    Reply
  28. Princess

    4 June, 2016 at 5:22 am

    Hello!
    Super excited to say I’m trying this tomorrow. I hope it all works out. I’m nervous. Judging from comments I feel like it should be good. I’ve had tex Mex before but gosh it’s been years that I don’t remember what it taste like. But again judging from comments I’m sure it’ll fine. Quick question however , I just left the store and forgot the EVOO, on account of me being lazy how bad will it taste if I use regular oil vegetable oil?

    Reply
    • Debi

      4 June, 2016 at 12:46 pm

      you should be fine

      Reply
  29. Anonymous

    16 May, 2016 at 8:53 pm

    I made this sauce about a month ago and it was a hit at my house. We are all fans of Tex Mex style and this was perfect. The folks who didn’t like the recipe are probably accustomed to interior Mexico sauces. My kids probably wouldn’t touch it if I put ancho chiles in it. Someone else commented that it ruined taco night?

    Reply
    • Betty

      27 May, 2016 at 1:22 pm

      Thanks so much. I’ve been looking for a recipe similar to the one my Mexican friend makes., with NO TOMATO! Can’t wait to try.

      Reply
  30. Christina Lyle

    14 May, 2016 at 3:41 pm

    Can the enchilada sauce be made and canned ?
    Thank you
    Christina Lyle

    Reply
  31. Victoria

    6 May, 2016 at 12:03 am

    Scared this will be too spicy for 11 yr old????? How to spice it down? Or is is already “mild”?
    Happy Cinco

    Reply
    • Debi

      6 May, 2016 at 10:40 am

      oh no … this is not hot

      Reply
  32. Chelsea

    4 May, 2016 at 10:39 pm

    This really was the best enchilada sauce! Goodbye store-bought! Hello home-made! Thanks for your creativity in this lovely dish!

    Reply
  33. Kristina C

    4 May, 2016 at 9:59 pm

    This is awesome enchilada sauce. I made a recipe and a half and there was plenty for a whole pan of 8 enchiladas plus extra and we like our enchiladas saucy! The one change I made to this recipe was to use Knorr Tomato/Chicken bouillon instead of plain chicken broth. This recipe is SUPER easy and EXTRA yummy.

    Thank you for the recipe, Debi (-:

    Reply
    • Debi

      4 May, 2016 at 10:22 pm

      thank you for the compliment Kristina! 🙂

      Reply
  34. Ellen

    24 April, 2016 at 1:28 pm

    I always thought enchilada sauce had tomatoes in it. Were those accidentally left out or am I totally mistaken about enchilada sauce?

    Reply
    • Debi

      25 April, 2016 at 11:40 am

      there are no tomatoes in this recipe Ellen. Only some recipes contain tomatoes, most do not.

      Reply
  35. Mary Williams

    20 February, 2016 at 7:53 pm

    Thank you for your prompt reply.

    Reply
    • Debi

      20 February, 2016 at 8:26 pm

      you’re welcome 🙂

      Reply
  36. Mary Williams

    20 February, 2016 at 1:43 am

    I was wondering about Weight Watchers information. Calories, fat grams, carbs, sugar, protein,.

    I am Mexican and I loved your enchulda sauce. And I am thrilled that it is organic, thinner in consistency than “authentic”, sooooooooo tasty. Thank you. I have made it twice now. My husband and son love it!!!!!

    Reply
    • Debi

      20 February, 2016 at 1:55 am

      Hi Mary – I don’t have the WW info for you. I don’t follow WW. I’m glad you and your family enjoyed the sauce!

      Reply
  37. Amanda

    9 February, 2016 at 6:34 pm

    This was absolutely wonderful! I’m just getting started cooking and am looking for recipes to replace “stock ingredients” that we use so often. Thank you!

    Reply
    • Debi

      13 February, 2016 at 1:39 pm

      thanks for taking the time to leave a comment Amanda! 🙂

      Reply
  38. Lisa

    6 February, 2016 at 10:23 pm

    I’m confused that this enchilada sauce has no tomatoes or tomato sauce of any kind

    Reply
    • Jona

      18 May, 2016 at 6:37 pm

      I like to garnish fresh lettuce and tomatoes on top of my cooked enchiladas. I’m from New Mexico, and I hardly ever see tomatoes in red enchilada chili sauce.

      I will try this recipe in my posole tonight.

      Reply
    • Aaron Meraz

      29 September, 2020 at 2:28 pm

      Real Mexican Red sauce has no tomato. Adding tomato dilutes the flavor of the chile. Thats American style, using tomato. Im also from las Cruces new Mexico, 15 minutes from Hatch, chile capital of the world. We will never use tomato either.

      Reply
  39. Jocelyn

    28 January, 2016 at 4:40 am

    How long will this keep in the fridge?

    Reply
    • Debi

      28 January, 2016 at 4:24 pm

      I would say a few days Jocelyn. It freezes also.

      Reply
  40. Letty

    26 January, 2016 at 7:49 pm

    Authentic Tex mex! Thanks just what I was looking for

    Reply
  41. Missy

    24 January, 2016 at 7:32 pm

    This turned out so yummy. First batch I made with hot chili powder and then second with mild. Happy girl here because I hate buying sauces I would always rather make it myself.

    Reply
  42. Julie

    21 January, 2016 at 11:18 pm

    Since I first made this sauce, I have never used store-bought again. I use it in enchiladas, as well as “enchilada stuffed shells.” I always have the ingredients, and making my own frees up some pantry space!

    Reply
  43. Danielle

    19 January, 2016 at 2:52 am

    Tasted like the stuff you get at Mexican restaurants. Not like canned at all. We loved it. Next time I’ll add a little more “kick”.

    Reply
    • Debi

      19 January, 2016 at 3:12 pm

      I like a little more kick myself Danielle 😉

      Reply
  44. Jean

    12 January, 2016 at 10:51 pm

    Made it today with homemade broth and a little fresh lime juice. It turned out great. I’m going to make a large batch and can it.
    I will say that all of my spices were new from the store (and I made min wit a ltitle eXtra chili powder).
    Powdered dry spices like chili powder and cumin can lose their good flavors and kind of absorb the other flavors they may be close to in the spice cupboard. So if folks made this and thought it bland or that it tasted “off” may want to try again with fresh supplies.

    Reply
    • Debi

      13 January, 2016 at 10:02 pm

      I agree with you Jean on the spices. I try (and I use try lightly) to use my label maker and put the date on the bottom that I bought them. But you are right, older spices will not produce the same flavors as freshly bought ones.

      Reply
    • Matt

      18 December, 2017 at 6:20 pm

      Can this recipe be canned in a water bath?

      Reply
  45. Jamie

    10 January, 2016 at 12:34 am

    What makes it red? I’m missing something.

    Reply
    • Anonymous

      12 January, 2016 at 12:27 am

      The chili powder

      Reply
  46. erin

    5 January, 2016 at 1:33 am

    I made this tonight, it was sooo good! Added a little tomato juice for kicks and it turned out great. I will never buy canned again!

    Reply
  47. Brea

    18 December, 2015 at 10:21 pm

    Could it be frozen?

    Reply
    • Debi

      19 December, 2015 at 12:25 am

      I don’t recommend it Brea

      Reply
  48. Andrea

    15 December, 2015 at 1:49 am

    Easy sauce, very bland.

    Reply
  49. cab

    4 December, 2015 at 11:11 pm

    The best is authentic. This is NOT authentic.

    Reply
    • Debi

      13 December, 2015 at 7:44 pm

      What would you do differently to make it authentic cab?

      Reply
      • Simona

        7 January, 2016 at 8:21 pm

        Hi. Use ancho chiles and take seeds out and throw in a pot that has boiling water throw in a few cloves of garlic and cover pot and let them soak like 30 minutes. Put chiles and garlic some sautéed onion, some salt a pinch of oregano and some broth and whirl away in blender. Add only a little broth at a time until desired thickness. I make a huge batch and freeze in quart size bags. This sauce is great for enchiladas.

        Reply
        • Debi

          9 January, 2016 at 1:00 pm

          Thanks Simona. I’m going to try that! 😀

          Reply
          • Letty

            26 January, 2016 at 7:48 pm

            I actually consider your recipe authentic Tex mex just what I was looking for thanks!

            Reply
  50. Katie W.

    22 September, 2015 at 1:33 am

    This sauce was quite good. A bit spicy for my taste, but my husband loves a little spice! 🙂

    Reply
    • Debi

      22 September, 2015 at 8:09 pm

      Thanks Katie! You can always dial it down a bit. I always make a recipe ‘as is’ the 1st go around and change it up to suit my taste the next time. Everyone in our family has a different tolerance when it comes to spices, my son being the spiciest and my husband being the lowest.

      Reply
  51. Justine

    16 September, 2015 at 10:11 pm

    I followed this recIpe exactly as written and it didn’t taste good at all! Taco night was definitely ruined at our house…I’m not sure what could have gone wrong but the flavor was very off.

    Reply
    • Debi

      18 September, 2015 at 8:10 pm

      I’m sorry it didn’t turn out for you Justine.

      Reply
    • Tim

      10 December, 2015 at 6:28 pm

      I also did the same, and it did not taste like an enchilada sauce I have ever had. Kinda ruined dinner

      Reply
      • Debi

        13 December, 2015 at 7:43 pm

        i’m sorry to hear that tim

        Reply
  52. Dawn

    10 May, 2015 at 7:41 pm

    Simply the best sauce we have ever made

    Reply
    • Debi

      11 May, 2015 at 12:11 pm

      And easy too right Dawn?

      Reply

Trackbacks

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