Easy Enchilada Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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..

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was an excellant sauce for enchiladas. I won't use any other sauce now, this is the ONE.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.