Overall I found the sauce to lack flavor and body. Your daily values may be higher or lower depending on your calorie needs. Lay the sauce-coated tortilla in the bottom of a 9- by 13-inch baking dish. It worked out very well and I love it. Needed more water/beef broth than the recipe called for because the chili taste stood out too much. I am I have made this it is so gritty & thin. Thanks! I threw it out and just used it as a guideline. I doubled it. It seemed to me that the sauce hit all the low notes but missed something – High notes? Angela. Bring to a low boil, just long enough to thicken the sauce. Hello from a fellow KC veggie as well. Thanks for sharing this recipe! Turned out great. I hate to admit this but I don't use enchilada sauce enough to know a good recipe when I see it. They begged me to make it for dinner tomorrow too! Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. My dog, Cookie, catches the crumbs. Amount is based on available nutrient data. Along with roasted onion, tomato & garlic, cumin, Mexican oregano & veg broth. It’s a delicious combination! Thank you for sharing. Thank you! So I took the advice of the other two reviewers and added more cumin and onion powder. Thank you for your review. I’m glad you love it! Bring to a boil, then reduce heat and let simmer until thickened, 10 minutes. I made this tonight and it was absolutely delicious! I made this as a substitute for store bought. Overall, just delicious and I will never, ever, ever buy canned again. I also added a touch more cumin. The flavor was good but the color was kinda brownish. I think Bragg’s Apple Cider Vinegar is essential – amazing how a little bit of acid can elevate the flavors. Amazing and easy. 76 calories; protein 0.7g 1% DV; carbohydrates 6.1g 2% DV; fat 5.8g 9% DV; cholesterol 0mg; sodium 135.1mg 5% DV. We cannot make Mexican dishes without this now! I’m sorry to hear this didn’t turn out just like the photos. Added a squirt of sriracha instead of peppering to taste and it turned out perfect. You may be able to find more information about this and similar content at piano.io, Marshmallow Fruity Pebbles Dessert Lasagna. Heat oil in a skillet over medium heat. When I made this recipe I used not only a bit of ground chipotle pepper powder but a helping of a commercial ground chili powder blend I bought on-line from a woman in Texas who develops and tests chili powder blends and who runs chili cookoffs and competitions. But after reading the comments, I decided worse case scenario, it will be “good”, which in my mind translates to “decent”. Brilliant flavors! Adding some real serranos would taste a lot more authentic than just chili powder. Enchilada sauce recipe adapted from my spinach artichoke enchiladas. I live in South Africa and Mexican isn’t a big cuisine here. 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. You’er welcome, Tanara! Thank you.! It’s so good and easy, you’ll never go back to store-bought sauce again. Nutrient information is not available for all ingredients. Made this enchilada sauce last night, a first from scratch. You might want to up the spices a bit. I make extra and keep it in my freezer. You can even make a double batch and freeze half of it for later. It looked tasty, but… too much flour. Thx to Mary Kate for submitting. The suggestion of another cook to add a little Shiracha was perfect. I used this in Chicken Enchilada Soup, it worked out nicely. I tried this, and it is so easy and, more importantly, delicious. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Allrecipes is part of the Meredith Food Group. Bob – if you can get them pick up some Roasted Hatch green Chili’s for your Mexican recipe. Thank you for sharing! Probably not the last. I was really looking for a quick and easy recipe that wouldn’t require a trip to the store during the third surge of the pandemic. I didnt change the recipe at all. Vegetable broth forms the base of the sauce, but it’s only added after you make a simple roux of flour and oil. Our free email newsletter delivers new recipes and special Cookie + Kate updates! I made exactly as written and tasted first before adjusting seasoning. I’ve made it quite a few times now. Great recipe that is quick and easy and adaptable. Please let me know how this recipe turns out for you in the comments! I’m going to attempt this recipe on Sunday! I’ve never eaten or even attempted to make enchiladas but been hearing amazing things and my mouth is watering. Did you follow step 4? © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I am so glad I tried this sauce because the flavor is spot on! Hi! I use chicken broth in place of vegetable broth because that is what I keep in my pantry. I will try again in the future and will use masa flour and bacon fat for the roux. Makinze is the Associate Food Editor for Delish.com. Is there something I can do to smooth it out after thawing? Omg…it was delicious. Really glad i came accross your recipe. Stir flour and chili powder into the oil; cook and stir until smooth. I omitted brown sugar altogether -- the tomatoes are sweet enough! I will be making this again in larger quanities to freeze for future use. Delicious! I sometimes even use it in foods besides Mexican dishes if I want to add nice layers of heat and smoke. Very nice. Thanks for the recipe. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. Yummy! Hi Andrea, I’m sorry you didn’t love this one as it’s written. Doesn’t seem like enough to taste it. Add comma separated list of ingredients to include in recipe. I saw the chilli powder and said Id take a chance. Yummy! I just made this tonight and it was really easy and delicious!! It turned out beautifully and I was able to use it for both enchiladas AND as the base for a pot of chili. Will use again and again from now on. You’re welcome, Donna! This sauce was absolutely delicious!! I’ve searched long and hard, and tried many other recipes in my search for a delicious enchilada sauce. I was looking for a sauce to match (or at least come close) to the one from my favorite mex restaurant here in South Texas. Place 2 to 3 tablespoons of cheese or your filling of choice down the middle. I did tweak mine a bit with chicken broth, 3Tbl chili powder and a tsp of dark unsweetened cocoa. I was thinking it would be spicy with the full amount if chili powder but it was not spicy enough.

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