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Easy Enchilada Sauce Recipe

Easy Enchilada Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (146)

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Average Rating:

Total Reviews: 146

Showing 101-110 of 146

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  • on May 05, 2009

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    I used California Chile powder that was left over from when I made pork tamales. It tastes so good. I had already boiled the chicken for the enchiladas so I used the fllavorful stock from that. It tastes so good. I'll never buy the yucky caned stuff ever again.

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  • on March 20, 2009

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    I actually hate making enchiladas because I never researched the sauce, but this one works perferct! What surprised me was that I poured the reserve the next day over jalapeno and avacado slices on flour tortillas with some cheese and it was better than the enchiladas! I would say this is a great base sauce!

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  • on March 14, 2009

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    This sauce was a little too spicy for me even with cutting back on the amount of chili powder that it called for. It was a good base for starting with but I will make it with a little less kick the next time.

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  • on March 10, 2009

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    I tried my "VERSION" of this sauce.....YUMMY. I used two 13 oz cans of tomato sauce, 1 medium onion, chopped; 3 cloves of garlic, chopped; a cup or so of chicken broth, a dash of hot sauce, and 2 small cans of tomato paste...It was YUMMY, and I had leftover sauce to serve with the HOMEMADE enchilada's I made that night

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  • on March 03, 2009

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    The sauce was really, really easy to make! I accidentally used tomato sauce (I was looking for the size in the aisle with the tomato paste and the 8 oz can was the closest. I didn't notice it was sauce and not paste until I started making the sauce, but it turned out just fine. I think the fact that I used a little less than the recipe called for (10 oz tomato paste and I put in a little cornstarch at the end in a desperate attempt to thicken.

    I also added a little sugar (like 1/2 tsp, because it was just a tad too spicy for my palate.

    It tasted just fine and was nice and thick once the enchiladas came out of the oven. I will definitely be making this one again. I'll try adding chocolate (like a review had suggested, because I love chocolatey mole.

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  • on March 03, 2009

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    delish.....of course I hooked it up a bit...put my own spin it...I added a some unsweetened chocolate.....cinnamon....granulated beef powder and a bit of masa harina....I cooked my tomato paste in the pan a bit before adding the stock ...I also added a little sugar too .....great base sauce my enchiladas were kick ass!

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  • on January 22, 2009

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    This is a quick and easy red sauce recipe. The only adjustments I made were to use tomato sauce instead of paste, added more stock and I added a small pinch of cinnamon (like my mamma used to do! :>

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  • on November 29, 2008

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    We were searching for something to do with some of our leftover turkey without having to go to the store to buy more. We thought turkey enchiladas....but we had no sauce. I searched here and found this sauce by Emeril. We had all the ingredients so thought we'd give it a try. WOW! This sauce is so much better than what you would buy in a can. The flavor is fantastic and the heat can be adjusted depending on who you are cooking for. We will definately make this sauce again when we decide on enchiladas.
    Thank You Emeril!

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  • on October 20, 2008

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    I was making Tyler's chicken enchiladas. It called for canned enchilada sauce, I tasted it and it was awful, so I got online and found this recipe. I had everything I needed in my pantry and it was sooo easy to make. I did use a little bit more stock but I think it was beacuse I put too much flour. That was my fault. Anyway my enchiladas turned out great and I know it is because I used this recipe instead of the canned stuff

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  • on September 22, 2008

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    I love this recipe! Since I am a vegetarian I use vegetable broth and I find that using a 6oz can of tomato paste instead of a 10oz can works better. I always use this enchilada sauce to smother bean burritos.

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