Absolutely yummy. We use green chiles because we are all wimps when it comes to spicy! Like poster mentioned, it is nice to know exactly what is in the sauce. And it tastes better.
I needed a quick enchilada sauce for our dinner last night and found one similar to this in one of my cookbooks, the only difference is that mine uses tinned tomatoes rather than tomato sauce..makes a simple enchilada sauce with ingredients easily found in the pantry...fantastic!
This is my new house enchilada sauce. I made a chicken enchilada casserole for my husband's birthday, and poached the chicken in the sauce--this sauce--before baking. We thought the flavor was perfect, and the heat level can be easily adjusted. This is a real winner. Made for PAC Fall 09.
This turned out yummy! I used it to make bean anc cheese enchiladas and enjoyed very much! Thanks! Made for the Australean Recipe Swap-April.
This is an excellent base for enchilada sauce. I agree that I like knowing exactly what is in the sauce, and I don't care for the tinny taste of the canned ones I have tried. We like ours spicier than this recipe calls for so I altered the recipe by adding some jalapenos along with the anaheims and used Mexican chili powder instead of the cumin. Poured the sauce over ground beef enchiladas, topped with cheese, baked and enjoyed!