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Easy Enchilada Sauce Recipe

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.

We ALL loved it! At the Nike Air Max 2015 Dames 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. :)

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 Nike Air Max 2015 Heren 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!

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 think it is needed.

Bottom line, it is a great starting point and let me tweak to my liking. This sauce Nike Air Max Kopen Classic 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.

Really good sauce! I mean it Emeril so, why wouldn it be good! I didn have tomato paste so I just used ketchup and the sauce came out just fine. Probably a little Nike Air Max Kopen Classic 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 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!

THis is very good especially compared to the canned stuff! I was making stuffed poblano and needed to put enchilada sauce on them, after roasting and making the filling homemade I just couldn 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 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 think it was too thick at all. Given the ease this is a 5 star recipe.

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 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.

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 Nike Air Max 2015 Dames 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 what I had. Even with that modification it was a bit thick (is the flour necessary?) so I 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.

This is completely clueless it could be edible in some circumstance or another given high quality ingredients (and you can get Grandma chili powder anymore but it 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 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.

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 taste like marinara AT ALL. If you think it hot, you either did something wrong or are so sensitive to chemical heat that you probably shouldn eat Mexican food. If it too thick, thin it with some water/stock. Wonderful, lightning fast, and worlds away from the disgusting canned junk that tastes of the tin.