Enchilada Sauce

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.

I'm so glad to have found a really good recipe to make my own sauce! Now we can control the spice level and keep away from so much salt!

I have made this recipe many times and love it!

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 is one of my favorite recipes. I've made it several times and just love it!

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.

Quick, easy and tasty!

This sauce is so simple to make and tastes so good -- no reason to ever buy pre-made enchilada sauce!