By Annie (Chef #21486) on October 18, 2001
Photo by Boomette
Photo by Boomette
"A very basic and mild red Enchilada Sauce that can be used in many ways. Can easily be made hotter by adding spices, jalapenos or using hot chili powder. It is quick and easy."
Serving Size: 1 (1289 g)
Servings Per Recipe: 1
"This recipe is exactly as described - mild & flavorful. My picky eater DH loved this sauce so I am adding it to my cookbook. It's also quick & easy to make, and there is enough for a 13x9 pan of enchildadas. Next time I will double the recipe and freeze half for later. Thanks, Annie!"
"very good! I added some more chilipowder and some chopped jalapenos. my husband really loved it. very easy to make, too."
"Excellent! I'll never buy enchilada sauce again! We froze the leftover amount, and it reheated very well the next time we needed it. Will make a bigger batch next time!"
"Great recipe! I use less chicken broth and add a little cayenne pepper. I always make a double batch. Half for enchiladas. I mix the other half with white American cheese and cooked ground beef for a queso that is very close to Chili's."
"So good! And so easy! I made it a little hotter by adding some ancho chili powder."
"Wonderful! I used this tasty sauce for shredded pork enchiladas. So much better than any of the enchilada sauces I've made before. Will definitely use this again. Thanks for sharing."
"OMG, this is outstanding! I have been craving enchiladas with red sauce and this was just what was making my mouth water. Perfect in every way!"
"I have made this sauce many times and it is not only perfect but I refuse to buy store bought sauce... this is a winner and my all time favorite sauce... I make a big batch and freeze some for future use..."
"I made this with a few alterations to make it more spicy (and hence, to our taste). Used dark chili powder, half the chicken broth, and added 1/2 a can of stewed tomatoes that had been pureed with 1/2 a jalepeno (with seeds). Chopped up the other half of the can of tomatoes and added it to the enchilada filling just because. Simmered for 10-15 minutes to let flavors meld and voila! This made about 1 1/2 amount needed for my enchilada recipe...next time I'll double it and freeze two portions!"
"Just made it! It was perfect. my only problem was that I used chicken Bouillon & it was salty. I will need to spice it up next time. It was very mild, but mouth watering."
"This is a fantastic recipe for a basic enchilada sauce. I used this recipe to make enchiladas for my first time ever and it turned out fantastic. The best part about this recipe is that its such a basic mild recipe that you can tweak any way you want to suit your family's tastes. Enchiladas have become the new house favorite recipe thanks in large part to this sauce. Thank you for sharing a great recipe."
"The first time I made enchiladas, I used can sauce (YUCK!) I decided to make my own using this recipe. WOW it was fantastic. It tasted exactly like the sauce they use at the local Mexican restaurant I frequent. This was very easy to make too! I made it exactly as written."
"turned out great! won't ever have to worry about not having the canned stuff now!"
"Great sauce! I spiced it up with a half can of chipotles in adobo sauce. A strong level of heat, but avery flavorful."
"Very easy and tasty! Thanks for posting!"
"This sauce was so good! I did change it around a bit so I could use up things from the ref. I used some beef stock along with some chicken broth. The flavor was amazing! I used this sauce in Recipe#173181. I was simiply WONDERFUL! We ate on this dish for 2 days :) Thanks so much for sharing the recipe!"
"This is a very easy to make recipe and tastes great! Thanks for posting."
"This was great! Fresh-tasting, flavorful, with a little bit of spice. I used a hotter chili powder but next time I may add a little bit of extra cayanne. I mixed this into my enchilada filling (shredded chicken, beans, and tiny chopped zucchini) and it was delicious!"
"I live in a small town and they don't sell much in the way of mexican food. This recipe is a huge hit with my family. I slowly added the chicken broth, like you would when making a roux. Then I added the tomato sauce and let it bubble for 20 minutes. I used a little less chicken stock because it would have been a little too runny for my liking."
"This was a very good basic sauce. It is quite mild, so I added a generous pinch of cayenne to it. The sauce was initially quite thin, so I simmered it for about 45 minutes. The next time I make this recipe I will use a little less chicken broth. It was a big hit with my family."