Great recipe! We substituted vegetable broth for the chicken stock and upped the amount a bit to get a more saucy consistency. It turned out awesome!
UPDATE: substituted an 8oz can on tomato sauce for the tomato paste, and it was much improved.
This is my go to sauce. It is easy, tasty and quick. Since I am gluten free, I always leave the flour out and never have a problem with it being thick enough. I like it thick so this works well, but if you like a thin sauce like out of the can thin, you could probably get away with adding another cup and half.
This is what I call a GRG (Great Recipe for Gringos). These are recipes that help free us from the bondage of bottled and jarred sauces. Tonight was the second time my fiancee and I have tried this sauce, and, while tasty, we found two main issues. One, the amount of tomato paste made it a little too sweet for our tastes. Two, we felt it needed a little bit more heat than what just the chili powder was bringing to the party. So, we used a 6 oz. can of tomato paste and 4 oz. of plain canned tomato sauce to cut down on the sweetness, and "kicked it up a notch" (Sorry Emeril. Please, don't sue me.) with some habanero hot sauce. For those of you who like it somewhere in the middle, a teaspoon (give or take) of cayenne would do wonders. Buena suerte mis amigos en la cocina.
This enchilada sauce tastes pretty good, but is quite thick. Several times I tried to thin this tomato paste-based sauce by adding more chicken stock, but each time it quickly thickened back up. Then during baking, the sauce on my enchiladas dried up a lot more than I would have liked. So while this is a quick and easy recipe, it's one I probably won't make again.
Great flavor and super easy to make. We loved the recipe.
Excellent sauce! My husband said he's never had better enchiladas. I subbed butter for vegetable oil and used garlic salt instead of plain slat.
Thanks for this recipe! I just might start making it from scratch from now on. I used 'mi cocina' chili powder that comes in a bag in the Mexican section. It already has extra spices in it so I skiped the oregano and cumin. It was probably 3 Tbs so a little short. Also I used 2-6oz pastes since I didn't want to waste an open one. I added 1 more cup of broth to compensate and it turned out great.
Much better than store-bought and not difficult to make. This worked better for me than some of the other enchilada sauce recipes on the site.
Great. I actually used the pan drippings from my beef/chorizo filling instead of the oil - yummy.
This worked well in HeliWif's Cottage Cheese Enchilidas Cottage Cheese Enchiladas. Since prepared enchilada sauce is nonexistent where I live, this is a big help. Thank you for sharing the recipe.