I first tried this recipe a long time ago when I was visiting my girlfriend in Germany and wanted to make her Enchiladas Rojas, and the closest thing I could find to jarred/canned enchildada sauce in the supermarkets there was an Old El Paso enchildada kit. Just no.
While I agree with others that this is not perfectly authentic, it was close enough and tasted quite good, just a bit different than I was used to. But while my Mexican dad would probably find it lacking, I grew up with red sauce and never actually learned to make it, so this recipe was a good start. I thik of it more as a good recipe for a base sauce that I tweak to taste more how I want. It's a very flexible recipe, in that it can take the tweaking and is just about always improved. So obviously, I have adjusted it over time.
Like others, I have used tomato paste and chicken broth to soup the flavor up a bit. To make it thicker, I let it simmer to let the liquid evaporate and concentrate the flavor. I put more parsley than the recipe calls for. Also, I add a decent amount of cilantro.
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I first tried this recipe a long time ago when I was visiting my girlfriend in Germany and...