I wanted to make Chicken Enchiladas for supper, but I forgot to buy salsa (even though it was on the list) so I figured we could use an Enchilada Sauce in place of it, for that tomatoe-y element. I made this sauce, doubling it for a 9"x13" pan and cutting back on the chilli powder. It was pretty good, if not a tad bit spicy. I added a couple TB of Taco seasoning and a couple packets of chicken stock. I've never had Echilada sauce before, so I don't know what it's supposed to taste like or the consistency of it, but this sauce was pretty darn good on our Enchiladas. I used the Chicken Enchiladas V recipe from this site, and added about 3/4 cup of this sauce to the soup/sour cream mixture - YUMMY! I still had quite a bit of sauce leftover - if I put it in a jar, how long would it keep for in the fridge? Thanks for posting a great recipe!
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I wanted to make Chicken Enchiladas for supper, but I forgot to buy salsa (even though it was...