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."
"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!"
"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."
"Excellente!! This was perfect over our creamy chicken enchiladas!!"