By Debtex on December 19, 2011
"After some bad luck with bitter canned sauces, I read a few recipes and then put together a version that works for my family. Vary the heat to suit your family; as written, it's mild, but we usually add lots of hot stuff at the table. This recipe makes enough for two pans of enchiladas (about 20-24 enchiladas total)."
Serving Size: 1 (143 g)
Servings Per Recipe: 6
"This is a really tasty enchilada sauce -- so much better than using canned sauce. I made as directed; however, I did add additional chili powder. Will definitely keep this recipe handy -- it comes together easily and doesn't take long to make. Made for Spring PAC, April, 2012."