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
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.
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 was VERY good enchilada sauce. I will use it again. Thank you.
I tripled the recipe and used chicken broth instead of water. We like hot so I used all chili powder as stated in recipe conversion. The result was great....
Very easy and very authentic tasting. Better than canned.
This is an awesome enchilada sauce! I have an over abundance of tomatoes right now and wanted something different. I added garden fresh tomatoes instead of the can of sauce, and also chopped a red jalepeno from my garden. I will be making more of this to freeze and use up some tomatoes!
LOVED it. Added a little Habenaro flakes. =)
This sauce is absolutely delicious! So much better than canned sauce!!!
* 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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