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how to make enchilada sauce

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I’m glad you loved them! Sauce is incredibly smooth and silky! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Even better than my mother’s and grandmothers (shhh don’t tell them).

This recipe omg, it came out so good and super delicious, I agree the cinnamon gives it a little subtle kick, thanks so much for such a great recipe. You’re welcome, Donna! But after reading the comments, I decided worse case scenario, it will be “good”, which in my mind translates to “decent”. Can this receipe be jarred for storage in half pint jars doing a water bath.

It seemed to be too much sugar to me but perhaps it's supposed to be that sweet. Makinze is the Associate Food Editor for Delish.com. IMHO that sounds disgusting. I’ve only used canned enchilada sauce, even though I’ve never been happy with the flavor. I know several have and haven’t minded the results. We love it! I got closer to my desired enchilada sauce taste when making a diy taco sauce for street tacos (think it was an ehow recipe?) It looked tasty, but… too much flour. When done it needed just a little more spice for me so I added 1.5 tsp chili powder, 1tsp lemon juice, 1\2tsp sugar to heighten spice and flavor. Wasn’t a fan of the flour, think the flavor was impacted by it. You are right I will not buy sauce again! I was thinking it would be spicy with the full amount if chili powder but it was not spicy enough. Yummy! I hate to admit this but I don't use enchilada sauce enough to know a good recipe when I see it. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili … This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. It seemed to me that the sauce hit all the low notes but missed something – High notes? I generally don’t like to use a roux as a thickener, but since you include it I will give it a try. I will be making this again in larger quanities to freeze for future use. I just needed something to throw onto some chicken for some tacos and this was perfect! Much. I also doubled the tomato paste, added a little bit of chipotle in adobo (I usually have this on hand in the freezer). I’ve also used just a bit of smoked paprika! Actually I like it better ! Yummy!

Thanks! Thanks for sharing! Best Enchiladas sauce EVER thank you so much.

Thank you for sharing. I made exactly as written and tasted first before adjusting seasoning.

More red than brown. I am oil free, so i used the tomato paste (i used about 3T.) It truly is a winner. I’ll never buy enchilada sauce again. I also added about 1/4 teaspoon of cayenne pepper . Why have I always used enchilada sauce from a can? I still get the good earthy flavor, but your sauce with the addition of the vinegar gave it that aluminum can tang that is kind of a guilty pleasure for me. My best batch thus far has been butter (vs olive oil), vegetable stock, a little less chili powder and some added smoked paprika! Thank you for your review, Lynn.

How can I make enough for just one cup of this sauce. I’m happy to hear that, Sarah! Can I use chicken broth instead? Will use again and again from now on. I have never had anything but canned enchilada sace and certainly never fathomed making my own.

Perfect on my enchiladas. You may be able to find more information about this and similar content on their web site.

I didn’t have any veggie stock on hand so I added two cups of water with two tsp vegetable seasoning.

I guess that’s why authentic enchilada sauce doesn’t have flour… it’s not meant to be in it. Kate, This sauce was absolutely delicious!!

I agree with Sarah Jo...I did the same thing. I tried making sauce with blended diced tomatoes, and it had the same issues. Most people won't think twice about serving basic cornbread when is on the table. I did tweak mine a bit with chicken broth, 3Tbl chili powder and a tsp of dark unsweetened cocoa. The only thing I didn’t double the oil and flour. You don’t want to taste vinegar in it. (The sauce will thicken some more as it cools.). This was my first time doing enchilada sauce and I loved it!

Did you gently reheat it at all?

This is my go to enchilada sauce recipe! This was easy to make and fantastic. There are lots of diced green chilis out there but Hatch’s have that little extra something that the New Mexico terroir provides. Other than grinding your own dried chilis it couldn't taste more authentic and who has the time for all that when chili powder is so readily available.

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