I found myself without any enchilada sauce, yet all set to make them. When, once again, AllRecipes comes to my rescue. This recipe is soooooo good! I had a 29 oz. can of tomato sauce sitting around, so used that and tripled the rest of the recipe. I used regular flour, and just kept adding water until I liked the consistency. I let it simmer while I prepared the rest of the ingredients--this time I used ground beef. I also mixed in some of the sauce with my meat and onions (and sometimes I add black beans with the meat), which made them very good. At the table I got 3 votes--1 too spicy, 1 too un-spicy, and 1 just right. By making so much sauce, I was able to make an extra pan of enchiladas to freeze for later, and had a big container to freeze, so I'll have sauce for the next time I want to make enchiladas!! Thanks, Brandi.
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I found myself without any enchilada sauce, yet all set to make them. When, once again,...