Easy Enchilada Sauce

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Was disappointed that a lot of recipes called for canned sauce and so this recipe was perfect. Left out the oregano and halved the chili powder to 1/8 of a cup for the perfect heat. Would definitely use again.

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DH absolutely loved this sauce. I made it the day before I made the enchiladas and it was a breeze to make. Actually had most of the items in my pantry. First time I have made it also. One of the easiest recipes I have seen of Emeril's. Most of your recipes have sooooooo many ingredients that I sort of stir clear of them. Thanks for this one....definitely will be making this one over and over.

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I really liked this sauce, but I didn't love it. Based upon my own personal preference, I'll use less chili powder next time and maybe a little more chicken broth.

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Awesome recipe...wiped out a day. BUT...The Chicken Enchilada recipe says tomato puree, not tomato paste. I used the paste and think the puree would be to thin and have less flavor. I went veggie and used vegetable stock.

I used a vegetarian filling of corn, black beans, chilies, tomato sauce, cheese and onion seasoned with chili, salt, cumin & black pepper.

Followed the mechanics as written...almost a crisp fry on the tortillas.

GONE

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I made this enchillada sauce for the first time this evening. It is only my husband and I so I cut the recipe in half. I had all the ingredients on hand which makes the recipe even better! The sauce is delicious, thick and siimple. I used "hot" chili powder which gave the sauce just the right amount of heat.

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Our family has tried every enchilada sauce on the market, and none can compare to this recipe. Most sauces are too spicy, even those termed mild. This sauce is perfect and pleases every member of our 8-person household. Thanks Emeril!

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I saw one response talking about adding chocolate. This is truly a very easy and tasty enchilada sauce. You can totally adjust the ingredients to your personal taste. This round I added a combination of Ghirardelli dark chocolate and Hershey's dark chocolate, and ended up with super easy mole sauce for some bean tamales. Years ago some of my cousins made some black bean mole tamales and they were AWESOME. I'm so very happy with this recipe.

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I added a pinch more of cumin as well as a pinch of cinnamon and clove, 1/2 round of Ibarra chocolate, 1 star anise, teaspoon of agave nectar, and it tastes better than any restaurant sauce I have ever had in CA or TX. It's excellent on enchiladas, quesadillas, burgers and chicken. 20 minutes to make a sauce this simple and tastes this good, thank you Emeril~!

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I used this sauce with Tyler Florence's chicken enchilada recipe rather than using canned sauce. It came out great with more controlled sodium per serving.

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Really good, but I added sugar and some heat.