This is the only enchilada sauce we use anymore. We've tried several, and many were more complex but this is a great balance between ease and flavor. I highly recommend this recipe. I like to puree it in the blender for a few seconds to smooth it out, and I only use 14 oz of tomatoes (1 Can).
As a northern New Mexican I found this "enchilada" sauce recipe laughable. However if one approaches it as a very tomato-centric sauce that should be limited only to pallid Tex-Mex, it really isn't bad. To improve, cut the tomato quantity in half and build up the sauce with a red chile roux with chicken or veg stock.
Wow HOW did this get five stars?
This is the one and only time I would say a CL recipe was HORRIBLE. I followed the recipe exactly and then added packaged enchilada spices to try to save it
No luck, dumped it down the sink. Waaaay to tomatoey, tasted closer to spaghetti sauce base.
This does taste different than the normal canned enchilada sauces out there, but my husband said this was much better. This is coming from a man who has to take a moment to thank a higher power when I tell him I am cooking Mexican. He loved this over the black bean and corn enchiladas we made. Will definitely do again.
This recipe written tastes like just tomato sauce. The only reason I gave the recipe 3 stars is because I was able to tweak the ingredients. I used 3 tablespoons of chili powder, 1 1/2 tablespoons of honey, 2 teaspoons of minced garlic, 1 teaspoon of cumin, 1 teaspoon of salt, 1/4 teaspoons of ground red pepper. I will make again, but with modifications.