Recipe by daniaduncan
"A super-speedy enchilada sauce with a truly authentic taste."
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medium-spice Indian chili powder
1 1/2 cups
1 (8 ounce) can
salt to taste
I thought I didn't like enchilada sauce. It turns out I don't like enchilada sauce from a can! This sauce is so much better than canned, yet still not quite as good as a Mexican restaurant. Thanks for a much tastier, yet still quick, alternative.
This is nice, but I tried one that used chicken broth instead of water this time and it was an improvement. Happy cooking!!!
My husband and I were very pleased with this. We were hungry for some mexican enchiladas to use up our left over roast, and we were having a blizzard, here in Denver area. Didnt have to get out. Thanks, I will kepp using this one. I did not add the sugar either after tasting.
This is fantastic enchilada sauce! Nice job and thanks for posting. I added a photo. My sauce is going into the Chile Relleno Casserole I'm making.
Wonderful! Just the right amount of spice and not overly salted
Doubled for my crowd and it was a big hit. No more canned sauce for us.
Super easy, and I will never buy enchilada sauce again. Why should I? I know exactly what is in this one and it tastes great!
Turned out great. Thanks.
Everyone liked it. I felt like it was missing something, but I haven't figured out what yet. Maybe a squirt of lime juice? I'll try that next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Enchilada Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 87
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