Very good sauce! I tweaked it a bit, using chicken broth instead of water, tomato paste instead of sauce, and taco sauce instead of salsa (I didn't have any salsa on hand). I also increased the cumin and chili powder to give it more of a kick and I added 1 square of unsweetened baking chocolate to deepen the flavor. Next time I think I'll omit the basil, too. I mixed some of the sauce with my shredded chicken (leftover meat from Roast Sticky Chicken on this site) before rolling in tortillas with shredded cheese. Topped with the rest of the sauce and lots more cheese, then baked at 375 for about 20 minutes. YUM! ** Update - I shared some of the leftover enchiladas with my parents and my father just texted me that they are "Out of this world" and "Must have the recipe"!! WOO HOO!!!
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Very good sauce! I tweaked it a bit, using chicken broth instead of water, tomato paste...