Easy Enchilada Sauce

Total Time:
20 min
Prep:
20 min

Yield:
2 1/2 cups of sauce

Ingredients
Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.


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4.4 177
Great sauce! Really easy, quick to make and delicious! item not reviewed by moderator and published
I made this tonight and if you're looking for an easy sauce, this is totally good for enchiladas. Could it be a little more flavorful? Yes. For a simple weeknight meal, though, no tweaking required. item not reviewed by moderator and published
I made this sauce today and I only used half the seasonings.  Instead of using the flour to thicken I was planning on using cornstarch, however I thought  it was thick enough without any thickener. Worked just fine and so easy.  I will be using this again. item not reviewed by moderator and published
Like some others I only used the small 6 ounce can of paste.  I also added some ground cloves, garlic powder and onion powder.  SOOOOO much better than the cans.  I'll never buy canned enchilada sauce again!<br /> item not reviewed by moderator and published
after reading other reviews, I used a little more than half of the recommended tomato paste, and added a tsp of garlic powder. It turned out delicious and exactly the consistency I look for with enchilada sauce. I used half regular chili powder and half hot chili powder and the spice level is very well-balanced. item not reviewed by moderator and published
I have made this twice. The first time I did not have any tomato paste in the house. In fact, the only thing I had was a small amount of prepared salsa in the fridge so I used that in place of the t. paste. The recipe did not suffer at all. The second time, I made as directed and I think and the paste makes this a little thick and gloppy. I preferred the first version but either way I love this recipe and will make again and again. I made a half portion of the recipe, put in my slow cooker and added two boneless skinless chicken breasts and cooked about 3 or 4 hours. This turned the chicken soft and able to split with a fork - pulled chicken. Made awesome enchiladas with corn tortillas and black beans with some cheddar and salsa. This will be a regular thing! I thought the enchiladas came out better than what i have had in restaurants, especially the first batch. item not reviewed by moderator and published
Outstanding sauce, although I increased the oil, and added 1 teaspoon of coriander and 1 teaspoon garlic powder. I used only 6 oz of tomato paste. Delicious! item not reviewed by moderator and published
I love this recipe. It is so easy. I'll never buy canned sauce again. I added a little chili flake and powdered onion and garlic. item not reviewed by moderator and published
Delicious, making it right now for my family. No paste but, created diced tomatoes to a paste. The wife says reluctantly, "hey it's smells good." item not reviewed by moderator and published
My husband is from New Mexico, and he deplores the thought of any tomato paste in his enchilada sauce! I'm fine with it though. :) item not reviewed by moderator and published
Delicious! Very simple and easy to make. I used 1 T. of cumin and Mexican oregano instead of 1 tsp. I also added 1 tsp. of garlic. I cut the tomato paste down to 6 oz. (easier to just use one can instead of 1.5 cans) and added more chicken stock to thin it out. I'm eating it by the spoonful right now. Yum! item not reviewed by moderator and published
Excellent! Made just as listed and spices were perfect. Will never buy canned sauce again as this was so easy and delicious! item not reviewed by moderator and published
Use New Mexico chile powder in place on regular chile powder - soooo good! item not reviewed by moderator and published
Guh. Call me a wuss but the 1/4 cup of chili powder was agonizingly eye-watering. Maybe chili powder is different in Australia to the US. I had to triple ALL other ingredients before it was tolerable. Otherwise very good. item not reviewed by moderator and published
We ALL loved it! At the recommendations of others, I used THREE cups chicken broth a full tablespoon of CUMIN (wonderful) and just a little less than a 1/4 cup of chili powder. Next time, I will use FOUR cups of chicken stock, a little more flour, the full 1/4 chili powder and a little bit more on the spices. We like a saucy enchilada. :) We poured our enchilada sauce over homemade shredded beef enchiladas made from last night beef brisket. They were amazing! The best part was I had rice on the side and wanted to make it a Mexican st yle rice, so I poured some of the enchilada sauce into the rice, a bottle of home-canned tomatoes and a can of black beans, as well. It was an amazing dinner! The whole family LOVED it and asked for it again... soon! Thank you so much Emeril! There are several recipes from you that we just love! item not reviewed by moderator and published
My first thought was that the sauce was too chalky due to all the chili powder,but after it was added to my veggie enchiladas it tasted great and the texture was no longer an issue. Like other uses I added more chicken stock and garlic powder. I used all low sodium ingredients and added very little additional salt. I will make again since it's such an easy recipe. item not reviewed by moderator and published
LOVED it, added just 1/2 cup more chicken stock as it was rather thick with that much tomato paste. It was a huge hit and wow, SO much better than store bought. item not reviewed by moderator and published
Easy is right! It's quick and tasty. I added some flavors like garlic, hot peppers, and onions to meet my taste needs. This freezes well. I will NEVER buy store-bought enchilada sauce again! item not reviewed by moderator and published
Do I think this sauce is amazing? No... But I do love the base it gives you to work with! I added MORE than 1/4 C chili powder and also some garlic powder. I think the trick is to make sure you're not using cayenne. I have both chili powder, and cayenne chili powder, and JUST about made the mistake of not checking my labels! Cayenne will be much hotter! item not reviewed by moderator and published
The chili powder was either mistaken with cups instead of tsp/ because that was too much. It wasn't even close to tasting good. I won't ever cook with more than a tbs of chili powder again. item not reviewed by moderator and published
So easy and SO good! I'm never buying store bought again. I too, only had 6 oz of tom. paste, but didn't change anything else. item not reviewed by moderator and published
My family loves this sauce! item not reviewed by moderator and published
I only had 1/2 the chili powder that it called for so I supplement it with some homemade fajita seasoning that I had. I also put in two 6oz. cans of paste (what am I going to do with the extra 2 oz.) so I added a bit of beef stock to thin it down a bit (didn't want to open another chicken stock) and it was very tasty. As others have said, It's a good base. I too would not put the total amount of chili powder called for. I will make again. item not reviewed by moderator and published
WAY, WAY, WAY! too much chili powder. It ruined the enchiladas. I even made an amazing tomato paste for it. 1 to 2 Tablespoons of chili powder MAX. the other ingredients were fine very flavorful, but be forewarned, cut down the chili powder or move on to a different recipe. item not reviewed by moderator and published
This is a great sauce to start with. I also took the advice of other reviewers and used 3 cups of broth, instead of 2, and 6 ounces of tomato paste, instead of 10. While not necessarily authentic, I sautéed a white onion (chopped), with a couple of cloves of garlic (chopped), then pureed it and added it to the sauce for extra flavor. I also used 1 TBSP of cumin, instead of 1 TSP, and probably used more than 1/2tsp of salt, since my broth was low sodium. I will definitely use this recipe again. item not reviewed by moderator and published
Good basic sauce. Keep in mind that chili powders are all different. Some have salt and some don't. Same is true of stock so taste as you go and you'll be happy. item not reviewed by moderator and published
Excellent!! Living most of my life in Mexico and South America I have become accustom to traditional Spanish cooking. This is a restaurant quality enchilada sauce, very close to what I have eaten in Mexico city. I do agree with cutting the tomato paste to six ounces but beyond that this is superb. item not reviewed by moderator and published
This is such an easy sauce, and has an outstanding savory flavor. Personally the next time I prepare this sauce, I may reduce the salt from 1 tsp to 1/2 tsp as it was quite salty. But all in all, it was amazing. Definitely add this to your recipe book. One tip, watch this sauce on the stove carefully. With all the sugar (in the paste in it, it could burn very easily, and that would ruin your sauce! item not reviewed by moderator and published
This was a solid base to work from. I did make some tweaks - after reading the reviews, I decided to cut down on the tomato paste and the chile powder. I went with 6 oz tomato paste can and kept the same proportions (approximately on the broth. I was able to thin it down to what I like as a consistency. I uses only 1/8th cup of chile powder, but boosted the heat and flavor by adding in a tablespoon of Ancho Chiles. This yielded a more smoky flavor with less overt chile powder taste. One last thing, next time, I think I will try this without the roux. I don&amp;#39;t think it is needed. Bottom line, it is a great starting point and let me tweak to my liking. item not reviewed by moderator and published
The sauce didn't taste bad, just the spiciness flavor was a little too much, even for me. Next time I would definitely not use as much chili powder, maybe something else like chipotle. The sauce is a little thick but it was perfect when baked with the enchiladas I made. item not reviewed by moderator and published
The is PERFECT!!! I first tried to use a canned sauce for ease but it was horrible!! I found this recipe and dinner was saved!! Simple, easy and tastes fantastic!! item not reviewed by moderator and published
I am a vegetarian so I used 2 cubes veggie bouillon in 2 cups water and it worked great. As everyone else has said, this sauce is super thick but when it's spread over enchiladas or mixed into something the consistency is good. item not reviewed by moderator and published
Ruined my enchiladas with this sauce. The chili powder overpowered any of the tomato flavor. It was thick and dark and unappetizing looking. Still looking for a different recipe. item not reviewed by moderator and published
This was absolutely aweful. I could have gotten the same flavor if I had just dumped a jar of chili powder on the enchiladas. I would never again use that much chili powder. item not reviewed by moderator and published
Quick, easy, and delicious! So much better than canned. item not reviewed by moderator and published
I wanted to make an enchilada sauce from scratch because my enchiladas were from scratch! It was pretty good, thanks mostly to my homemade chicken stock. I personally think it's too thick, but that could again be due to using homemade stock which is much thicker than store bought. item not reviewed by moderator and published
Fast, easy, and tastey! item not reviewed by moderator and published
I made turkey enchiladas with left over turkey from Thanksgiving. This sauce made the recipe! I did not have tomato paste so I substituted 1 &amp; 1/2 cups of tomato sauce and reduced the chicken broth to 1 cup. It turned out delicious! You never would have guessed you were eating leftovers from Thanksgiving! The sauce is rich almost like a mole. item not reviewed by moderator and published
It's easier to make than opening a pack of enchilada sauce mix! And the taste is fantastic! So easy, quick &amp; so good it's now my go to sauce! item not reviewed by moderator and published
This was awesome. Very easy to make. I did not have tomatoe paste so used the suggestion of someone above and used tomato sauce, butter and corn starch. I added about four times the amount of corn starch and cooked it for about 45 mins trying to get it thicker, later I discoved this was not necessary because the sause was super thick (tasted wonderful. So, the next time I will only used two tbs of corn starch and let it cook for a bit. Hubby liked it so much asked for it again the next night. item not reviewed by moderator and published
Loved this sauce. Taking a cue from Emeril's chicken enchilada recipe, I used half New Mexico chili powder and half regular chili powder in this recipe, and it had a nice, deep flavor and color. While it didn't taste like much straight from the pan, it was great in its assembled state. item not reviewed by moderator and published
This sauce was not what I ecpected buy my fiance who loves his mother's mexican cooking sweares that if he wouldn'!t have had this at home he would have thought it was cooked by a mexican. Great taste with chicken enchiladas! item not reviewed by moderator and published
I wanted to make enchiladas, but realized I had no canned sauce. I found this recipe and since it was so easy, decided to try it. It's FANTASTIC! My family loved it and it was just as delicious the next day as left overs! Yummy, and sooooo easy! I will never waste money on canned sauce again! item not reviewed by moderator and published
Satisfying and delicious...just add 1 T butter at the end and it is perfection. This sauce turned out exactly like I imagined it. I was leary of using 1/4 cup of chili powder, but I followed all the measurements carefully as stated and it really is a great sauce. I tried it the next day and it was equally delicious. I always add a tablespoon of butter to finish my sauces, so I did that to this sauce and it was great. I made it for an Enchiritos recipe and it worked out well. Enjoy this sauce over and over for sure. item not reviewed by moderator and published
GREAT sauce! It is the best enchilada sauce that I've had and my family loves it. Have made this twice and omitted the cumin in the second batch since it's in the chili powder. If you like a thinner sauce, just add a bit of water. item not reviewed by moderator and published
SUPER easy - SUPER yummy! item not reviewed by moderator and published
Yummy and easy! item not reviewed by moderator and published
Its really good! item not reviewed by moderator and published
I used some leftover tomato sauce and subbed cornstarch for the flour, and it still came out great! Such an easy and tasty recipe! item not reviewed by moderator and published
This was excellent! I made it exactly as instructed and I was very impressed! I will never buy enchilada sauce again. I would not change one thing in this recipe. item not reviewed by moderator and published
One of the best I've tasted yet!!! My mom has a great recipe that I use. She always uses the canned stuff but I can't eat the canned stuff without feeling like I'm eating sand. So I found this recipe, gave it a shot and will never go back to canned again! item not reviewed by moderator and published
I was looking for something like all the tex-mex recipes in San Antonio. Very good sauce, but not what I was looking for. item not reviewed by moderator and published
My husband and I thought it was great! I took some suggestions given by Chef #1076422, and I ended up with a nice, thick sauce - and plenty of it. I made cheese, beef , and beef with veggie enchiladas and the sauce set it all off so nicely. Very delicious. item not reviewed by moderator and published
Added more cumin,oregano,&amp;chili powder for "MY" taste, easy &amp; delicious,freezes well also.I'll never buy it again!!!! Thanks item not reviewed by moderator and published
so easy &amp; tasty. as other reviewers have suggested, i used scant 1/4 c. chili powder (new mexico &amp; increased cumin to 1 tbsp, used mexican oregano, increased stock to 3 c. &amp; used 6oz tomato paste. no need to ever buy sauce again. item not reviewed by moderator and published
Beyond awesome! Just made it (4/6/12. THANKS TO REVIEWERS - used 1 tbsp cumin versus 1 tsp., 3 cups chicken stock versus 2 cups, very scant 1/4 cup chili powder, 1/4 tsp salt versus 1/2 tsp., 1 6-oz can tomato paste plus added 1 finely diced tomato. You can ALWAYS add the xtra! NEVER NEVER will I purchase canned enchilada sauce again. This was easy, easy, easy to make! item not reviewed by moderator and published
Very easy to prepare with ingredients I have in my spice cabinet! Flavorful and not too spicy!! Tastes better than the canned version I usually buy!! I substituted olive oil for the vegetable oil and added a little tomato sauce since I only had one 6 ounce can of tomato paste in the cupboard. It's delicious!! item not reviewed by moderator and published
Easy! I made two substitutions - beef stock for chicken, and tomato sauce for paste. So delicious! A keeper for sure! item not reviewed by moderator and published
Hmmm...not a fan. Couldn't find my usual home-made recipe (I got from a local chef in an intermediate cooking class, it's lost in my recipe drawer, so I borrowed Emeril's recipe. Bottom line: It will do in a pinch - but this sauce really over powered the filling. All we could taste is chili powder. If your a using this recipe, just tweak it to your liking - thin out with lime juice or more stock. Perhaps less chili powder. It's worth a try. As for me, I'm hunting for my other recipe. item not reviewed by moderator and published
Oh my God! What a fast and delicious recipe. I am so glad I tried Emeril's Easy Enchilada Sauce recipe. Thanks for the perfect sauce for my homemade enchilada's! Looking at the last review - I did make the whole recipe. item not reviewed by moderator and published
Another hit from Emeril. I cut the recipe in half but wish I'd made the whole thing. I didn't think it was too tomato-y, but thought it was a bit thick, even after I thinnned it with stock. Another of Emeril's enchilada recipes uses the same ingredients except uses pureed tomatoes. I will try that next. YUMMY! item not reviewed by moderator and published
I think there is an error! In his chicken enchilada recipe, the sauce is the exact same with one exception: Tomato Puree, NOT paste! That may be the problem. I made it tonight with the puree and it's ok. Needs a big hit of lime juice, but nothing super special item not reviewed by moderator and published
best enchilada sauce ever!! item not reviewed by moderator and published
Very good, I had bought canned enchilada sauce. Opened the sauce and it was super salty. I wrote the company and was going run to the store for more and found this recipe. I used 6 ounces of tomato paste, 1/2 c. of Chili powder and 2 14.5 ounce cans of chicken broth. Doubled the oregano and cumin. Added 1 tsp. of garlic powder. Thanks item not reviewed by moderator and published
what a great receipe! did'nt use that much chili sauce, because i have small kids, but i will use again, highly recommend! item not reviewed by moderator and published
I just made this, it was so quick and easy. The taste is right on point for us. I will defiantly use this often. item not reviewed by moderator and published
Wow! Spiiiicy! But again, it depends on the chili powder you're using and your own taste. I followed the recipe exactly, but it was somewhat thick. To dampen down the spiciness and to thin it out, I added another cup of broth and it is much better that way. I think this is a great base for this sauce, and you can play around with the recipe to adjust to your own needs. Will never buy canned enchilada sauce again! item not reviewed by moderator and published
Oh my goodness!!! I made it just as the directions said and it was awesome! I love Mexican food, and when I make enchiladas I usually just use a canned sauce - never again! My 7-year-old son is asking for thirds! I told him I was going to get online and rate it a 5 - he told me to rate it a 10 : item not reviewed by moderator and published
Excellent taste, easy to make, no reason to ever buy the canned stuff again. We use about 1/2 to 2/3 the tomato paste reccomended because it was too tomatoey or you can add extra chicken stock as others have noted. item not reviewed by moderator and published
This is the bomb. Didn't do anything different. NO MORE CAN SAUCE FOR MY FAMILY!!!! item not reviewed by moderator and published
This sauce is great once you cut the tomato past to 6 ounces, and increase the chicken stock to 3 cups. Also, making the sauce ahead of time, and giving it time for the flavors to blend really enhances the sauce. I'll never buy enchilada sauce again! item not reviewed by moderator and published
This is great sauce, but a little thick, the only change I made was I used 3 cups chicken broth item not reviewed by moderator and published
Fantastic quick sauce! Used 6 oz. of tomato paste instead of 10, left the oregano out, upped cumin to 1 tbsp, added 4 cloves of garlic. Came out perfect. Complemented the enchiladas very well, didn't overpower them... item not reviewed by moderator and published
Excellent sauce. I Make this all the time. Only problem is takes time to cool to roll tortillas in. I do add chipolte powder with chili powder as we eat lots of chipotle sauces. Once in awhile I will sauté a small pepper or onion to sauce. It works well with all meats. Thanks for sharing ts recipe. item not reviewed by moderator and published
This is a great base recipe. You can tweak to your hearts and stomach's content. My grandma made a similar version to this growing up so it resonated with me. I used WAY less tomato sauce and paste given the flour. I also used a couple of different chile powders for a deeper flavor. Definitely worth a try! I will be making it again. item not reviewed by moderator and published
Yum Yum Yum! I also had only 6 oz of tomato paste and added ground MRS DASH southwest chipotle about 2 tsps because I like smoked mild heat. Thanks again from Alaska! item not reviewed by moderator and published
Simple recipe but WAY too much tomato paste. On second try, I used 12 oz tomato sauce and 1 rounded tablespoon of tomato paste - all else the same and it was PERFECT!! would give that 5 stars. item not reviewed by moderator and published
Really good sauce! I mean it's Emeril so, why wouldn't it be good! I didn't have tomato paste so I just used ketchup and the sauce came out just fine. Probably a little sweeter than it would have been normally but, still really good. Not too spicy, actually my family LOVES Spice so next time I would probably toss in a chipotle pepper. As it is when you first taste it's got a great texture and then the spicy hits aftrwards with a little smokey flavor. I used my own chili powder seasoning though of 1/3 Cayenne, 2/3 paprika, oregano, cumin and garlic. Yummmmmmm! item not reviewed by moderator and published
Gross. Tasted too much like bad marinara. We actually threw out the leftovers which is UNHEARD of in my house! item not reviewed by moderator and published
I absolutely hated this. I had to throw it away. All that tomato paste was awful. I'll try a more authentic recipe next time. item not reviewed by moderator and published
This was really great! I only had one 6 oz. can of tomato paste and it still worked perfectly. I also eliminated the salt, because I hate salt. I loved it and so did my family. This is definitely a keeper. Thanks Emeril! item not reviewed by moderator and published
THis is very good especially compared to the canned stuff! I was making stuffed poblano's and needed to put enchilada sauce on them, after roasting and making the filling homemade I just couldn't bare to ruin it with a canned sauce. I is like making lasagna and putting jarred sauce which as an Italian is a horrible thing! There are not many enchilada sauce recipes on this site so I was happy to find this simple one. After reading one of the reviews that gave it one star I was hesitant but after re-reading I bet that person didn't even make it just reviewed it based on ingredients ... . So try it yourself it is so easy I only used the 6 oz tomato paste and didn't think it was too thick at all. Given the ease this is a 5 star recipe. item not reviewed by moderator and published
I was making a chicken tortilla soup recipe that called for enchilda sauce which was not in my pantry. I found this recipe from Emeril Lagasse super easy. I had all the ingredients in my pantry. I followed the recipe exactly. Thirty minutes later I had a delicious enchilada sauce for my soup. So much better than the canned. It is thicker, not watery like the canned stuff. Taste is medium heat in intensity. I used McCormick's chili powder. I might experiment with mexican chili powder next time. I made about two and half cups which was more than I needed. I will freeze for chicken enchiladas next weekend! I will never by the canned version again!!! Yum.. item not reviewed by moderator and published
This was super easy, quick and delicious and so much better than a canned enchilada sauce which has an off-putting taste to me (and msg, no thanks). I sauteed about 1/2 C of chopped onion in the oil first and used 6 oz of tomato paste and 8 oz of tomato sauce since that's what I had. Even with that modification it was a bit thick (is the flour necessary?) so I'll stick to the 6 oz paste and use a little more sauce or broth to thin it out. 4 stars because I have to modify the original recipe slightly, but 5 star taste for such a simple preparation. This will be my go-to recipe for enchilada sauce. item not reviewed by moderator and published
Not bad for a quick Mexican fix! Is substituted diced tomatoes and allowed the sauce stew for several hours for a little more "authentic". If you wanted to go all out there is plenty you can do with this sauce, but for the guy in a rush this is SIMPLE and pretty much dumb, dumb and good. item not reviewed by moderator and published
This was an excellant sauce for enchiladas. I won't use any other sauce now, this is the ONE. item not reviewed by moderator and published
This is completely clueless- it could be edible in some circumstance or another given high quality ingredients (and you can't get Grandma's chili powder anymore but it's not enchilada sauce. Tomato paste and flour, in particular, are unnecessary and intrusive. I give it one star only because the web site demands a rating- I find it hard to believe there are any of you who couldn't improvise something as good or better. Actually, the only ingredients on the list that have any place in an enchilada sauce are cumin and salt. item not reviewed by moderator and published
i only gave 4 stars b/c after reading most of the reviews i realized that the sauce was goin to be to thick and need to be thinned in some way. so i used tomatoe sauce instead of the paste and i added extra cummin. my boyfriend just loved it said it was better than the stuff he gets at the mexcian resturant. i wont be buying the can stuff ever again. item not reviewed by moderator and published
Wow, I knew there had to be a good, easy enchilada sauce recipe out there, and here it is. So much better than the canned stuff that I don't even know where to start. Really simple, too. Not sure, however, why it calls for three tablespoons of olive oil. I used one and it turned out great. item not reviewed by moderator and published
I found the sauce to be too thick and there was way too much tomato paste. I do realize that I may have done something wrong, but even after thinning the sauce with 1/2 cup of chicken broth, it was too thick. I also had to add much more cumin to make it taste like enchilada sauce rather than spaghetti sauce. item not reviewed by moderator and published
This is so much better than canned and very easy to prepare. It was just a little too thick for me so I added a little more stock. I'll never buy canned again and I'll use this recipe from here on out. item not reviewed by moderator and published
I did a side by side (canned vs. homemade) and.... DUH, The canned tasted, well, canny (if that's a flavor), and the from scratch won. I'm doing chicken/chorizo enchiladas with chipotle powder added to the initial sauce. Oh yes... item not reviewed by moderator and published
I've been telling all my friends how excited I am to have made homemade Enchilada Sauce, it was easy and fantastic! I will never buy Enchilada Sauce again. Thank's Emeril. item not reviewed by moderator and published
Loved how easy this recipe was! But I have to double it as I can't get it saucy enough for 2 9x13 pans of enchilladas. Other than that, it's really tasty and easy. No more canned sauce for us = ) item not reviewed by moderator and published
This recipe is awesome! lets just say, I will never buy canned sauce again! PLUS this is way cheaper. item not reviewed by moderator and published
I have used this recipe twice, and find it to be one of the better ones. The only thing I do not enjoy, and change, is the amount of tomato paste. The recipe is much to tomato-tasting for enchiladas, so I only use 6oz instead of 10oz. item not reviewed by moderator and published
I was look for a simple and quick way to make enchilada, and good thing I went with this recipe cuz it was all the above! If you are looking for real mexican food this is it! It is very deliouse, if you like mild you a mild chili powder! I used tomato sauce instead of paste, but either way should be great! item not reviewed by moderator and published
This is really good sauce. I reduce the proportions of the roux to 1:1, and use a mix of pure new mexico chile powder and blended chili powder. Use Mexican oregano vs. Turkish, make sure your chili/chile powder is fresh and high quality (I use Spice Islands for the chili powder and Rancho Gordo for the pure chile powder). It shouldn't taste like marinara AT ALL. If you think it's hot, you either did something wrong or are so sensitive to chemical heat that you probably shouldn't eat Mexican food. If it's too thick, thin it with some water/stock. Wonderful, lightning fast, and worlds away from the disgusting canned junk that tastes of the tin. item not reviewed by moderator and published
I would not recommend this recipe to anyone. I was in total shock! I just adore Emeril's recipes, but not this one. Go out to the supermarket and buy a commercially made Sauce if you are making Enchiladas. The heat in the sauce was unbearable, way too hot. And it was so thick! The recipe I made ended up going down my garbage disposal. item not reviewed by moderator and published
This is a good recipe, but I only rated it three starts because I had to make adjustments. If you follow this recipe to the letter, you will have very thick sauce that smells and tastes like an Italian tomato sauce instead of enchilada sauce. I halved the oregano, and added a full tablespoon of cumin and liberally added more chlle powder. I also added more about a half a cup to a cup more of broth because I was baking them. If you are baking enchiladas, you want the sauce to be more watery because you'll be dipping the tortillas in it before you roll. You also want the tortillas to absorb the sauce when cooking, but this sauce was just too thick for that. It shouldn't taste just like tomatoes either, which it did. I know this is a quick recipe, and it certainly healthier and cheaper than store bought, just be careful with the oregano and up the pepper flavor if you want it to taste authentic. item not reviewed by moderator and published
I forgot to mention that I used coconut oil instead of vegetable oil. The coconut oil I use has very little coconut flavor. item not reviewed by moderator and published
Good stuff.You can order it on amazon... Soo many uses item not reviewed by moderator and published
It's been brought to my understanding that in the US "chili powder" is a blend of spices that simply includes powdered chilis. Whereas in Australia "chili powder" is pure ground chilis. So rather than being a wuss I'm apparently hardcore for my head not exploding from eating the 1/4 cup of pure, powdered chilis I put in my sauce. XD item not reviewed by moderator and published
LOL!!!!!!!!! Sweet. item not reviewed by moderator and published
LOL Sounds like something I would have mistakenly done too... Thanks for the info....who knew ? item not reviewed by moderator and published
In the US we have both chili powder (a blend of spices) and chile powder (which is powdered chiles). Only one letter difference in spelling, but a HUGE difference in what you are getting. item not reviewed by moderator and published
I used my own pure ground chilis from New Mexico for mine and I thought it was fine. If you're not in the "Spicy Food Lover" category, I strongly recommend you use much, MUCH less for yours. Try fractions of teaspoons instead and taste each time to determine. lol item not reviewed by moderator and published
Hi as a former Texan living in Oz, buy Mexican Chili Powder (found some at Coles) and not Indian...big difference. item not reviewed by moderator and published
a true enchilada sauce only uses a roux and chili powder item not reviewed by moderator and published
And some type of liquid I'm sure. lol Stock, water, dependant on taste background. item not reviewed by moderator and published

Not what you're looking for? Try:

Chicken Enchiladas

Recipe courtesy of Rachael Ray