By mliss29 on February 23, 2008
Photo by lazyme
Photo by lazyme
"I think this may have come from American Whole Foods Cuisine. I modified it a bit. I haven't made this in a while, so I'm guessing at the serving amount. What you don't use freezes well."
Serving Size: 1 (43 g)
Servings Per Recipe: 24
"Well balanced sauce not too spicy, but not bland either. I took my enchiladas to church and nobody complained about the heat in fact it was quite a hit! Next time I might put a wee bit more cayenne or even cut up a fresh jalapeno to put in it, but overall it was a good all around sauce. I might try making a big batch and freezing it or canning it for later use. The directions were pretty straight forward and easy to follow as well. I mashed mine up with a potato masher but it was very nice chunky as well. Oh and I used diced tomatoes instead of crushed because they were cheaper at the store."
"Ole! Good enchilada sauce. I made this as directed, but decided to get clever and use my immersion blender so that I wouldn't have to clean my blender. It didn't work very well, so dirtied them both up, lol. This made a thick and very flavorful sauce that I used to make chicken enchiladas. Thanks mliss for a great keeper. Made for Photo Tag."
"Good enchilada sauce! Made a half recipe to cover Cottage Cheese enchiladas. Very tasty; only change was to leave out the green pepper since DH won't eat them. I used an immersion blender to blend it well."
"Great sauce! It was very yummy and was wonderful over enchiladas. I omitted the salt (personal preference). Thanks for sharing!"
"This was awesome! So easy to make too. I'll never go back to the cans!"
"Excellente!! This was perfect over our creamy chicken enchiladas!!"