By Julesong on November 02, 2004
"I came by this recipe completely by accident one day when I was making a red sauce for another Mexican-style dish, and when I tasted it I realized it was the perfect rich but mild enchilada sauce for me! Rich and flavorful, this one is a winner. It's fast and easy to make, and tastes much better than the canned variety. If you like your enchilada sauce spicier, add some minced jalapenos or some hot chili powder. I plan to do some canning this fall, and batches of this sauce in jars is on the list."
Serving Size: 1 (942 g)
Servings Per Recipe: 1
"Cheese enchiladas are quite possibly my favorite food, so for me to say that these were uite possibly the best I have tasted is high praise. The only changes I made were that I started off with a roux because I like a thicker sauce, I left out the sherry because it was the last ingredient left to add and the sauce was already pretty perfect, and I added 1/4 tsp of cayenne instead of hot sauce. I was going to try to just stick to one, but they were so delicious, I had to hold myself back from eating a third."
"This sauce was excellent. I did not add the butter or sherry as I didn't have any on hand. Also added a chilpotle pepper and a sprinkle of sugar. Poured the left over sauce into a freezer bag and froze flat so I can break off what is needed. Thanks for the recipe!"
"A wonderful enchilada sauce. Will be makeing again. Thanks for posting Julesong!"
"I made enchilada's tonight and used this sauce recipe and it was great. I like that it wasn't spicy. I was sceptical, after it simmered it smelled spicy but tasted great. I followed the recipe exactly. What a great idea to can it. I may do that for future use. Thanks for a great recipe, I will no longer be buying canned enchilada sauce."
"Thickened with a little roux and added a little powdered chipotle. Very easy and very good. Thanks for the recipe!"
"This is a very good sauce. I made it for company and the enchiladas I made with some leftover grilled pork were the first thing gone. It was just the right amount for 2 large pans of enchiladas."
"Fast, easy cheap. It couldn't have cost more than about 30 cents to make enough for two recipes. I had the time so I simmered it longer, also added a bit of chili powder. Great money saving recipe that makes the kitchen smell great!"
"Just perfect in my book! I made it this morning and put it in two glass jars to use as I need it. There is plenty for two enchilada recipes. I love the combination of flavors and spices. I let it simmer for about 20 minutes to let it reduce in volume some. Thanks, Carole in Orlando"
"This turned out pretty well for a quick fix. I didn't have any cider vinegar or dry sherry this time but I think I'll get some for next time."