Looking for a good Enchilada Sauce

Can anydbody recommend a good prepared enchilada sauce? Or an easy enchilada sauce recipe? Thanks in advance for any help.

I think most of the canned enchilada sauces are a little salty and can be bitter.

I am thinking of doctoring up canned enchilada sauce with some tomato sauce, onion, garlic, ancho chili powder, cayenne pepper and regular chili powder.

[jules127]

I make my own for the same reasons. I like http://www.recipezaar.com/42094 because I usually have the ingredients on hand and it is a snap to make. My enchilada verde sauce on the other hand takes some time.

[notmartha]

I really liked the one made using Santa Cruz chili company's chili paste (http://www.santacruzchili.com) - has great flavor but still mild enough. Unfortunately unless you are in Arizona it's mail order only.

[kerryfood]

For a bottled sauce, we really like the Trader Joe's Mexican Red Sauce - no corn syrup or anything nasty, just a fresh tasting red sauce. (Now, I'm not informed enough to know what the difference is between a "Mexican Red Sauce" and a true "Enchilada Sauce", so apologies if this is off base.)

[bkhuna]

Have to go with doctored Las Palmas.

[Vexorg]

I tend to be partial to the Hatch brand green chile enchilada sauces myself, but then again, I grew up in New Mexico, and it's just about the only form that good New Mexico chiles can be conveniently found in around here.

[bolivianita]

I like El Pato Brand

[lilygirl]

Las Palmas Red Chile Sauce ...doctored up.

Make a roux with oil and Wondra ... add the can of sauce ... doctor up the sauce with onion powder, garlic powder, ground cumin ... wonderful. The sauce in the can is way too thin for enchiladas but the Wondra does wonders with no lumps. (for a more garlicky flavor I use a couple of cubes of the frozen garlic from Trader Joes/Frozen section).

[P Macias]

TubaDave has the goods. I like NEW MEXICO ground chile and sometimes mix it with ground Pasilla chiles. Bring it to a boil and then simmer it, stirring occasionally for about 20 minutes. Add whichever herbs you like or add meat or potatoes and sop it up with good tortillas. Let us know how you fare.

It's easy!

4 T oil
4 T flour
1/2 C chili powder
4 cups water
1 t oregeno
1 t cumin
1 t garlic powder

Heat oil over med heat, add flour, stir and cook for 2-3 minutes (enough to get rid of flour taste). Add chili powder, stir and cook for 2-3 minutes. Slowly add water stirring constantly to prevent lumps. Add herbs. Bring to a nice simmer and allow to cook for 15 to 20 minutes.

Mrs. TubaDave and I categorize this in the "Weasel" file. It is so good that we could make weasel enchiladas and it would be good.

If you go to the web site for Saveur and search for enchilada, they have a great sauce. Super easy.

I like to use El Pato brand "Tomato Sauce (Mexican Hot Style)" for enchiladas. They also make a "Mild Enchilada Sauce."

Here's a link:

Link: http://www.mexgrocer.com/brand-el-pato.html

Image: http://store4.yimg.com/I/mex-grocer_1...

I doctor either enchilada sauce or red chile sauce (the two are the same thing from what I can tell) or the El Pato sauce, by adding Campbell's tomato soup. I know, a sacrilege but it works for me.

[JIRodriguez]

The El Pato is difinately a good one. I think it has a lot more flavor than the El Paso or Las Palmas.

My family has been doctoring up "Las Palmas" sauce for years.
It's a great base.

Here is our favorite. I looked high and low for one that mimics one of my favorite sauces from a local Mexican restaurant. This is the one that I found closest to what I was looking for. You can alter the taste by trying different chile powders. Enjoy...Dawn

Link: http://food4.epicurious.com/HyperNews...

It has taken me years to get my home made enchilada sauce to taste like I wanted. My first mistake was using tomatoes....there are no tomatoes in enchilada sauce, it is really a gravy with chili , as you can see from the very authentic Texas recipe in the previous post. I am from California so my ideal enchilada sauce is rather mild, compared to New Mexico red enchilada sauce, which is mostly chile and much hotter. My next mistake was not using enough fat, be it lard, chicken fat, oil whatever. I am now very happy with my sauce, and I make it with chicken fat and broth as I don't eat lard. If I am making chicken enchiladas I start with a chicken, simmer it in a pot til tender enough to remove the white meat. Continue to simmer the chicken to get a rich broth. Skim off the fat (1/2 cup) and use this to saute onions (1 med) garlic (4 big cloves ) and either pureed dried chiles (6-8)or chili powder (1/2 cup).
Add the broth ( 4 Cups) to this and simmer til the onions are very soft. At this point I like to puree the sauce to make it perfectly smooth. It should be about 3-4 cups of liquidy sauce. I then add a litttle thickener, I am favoring arrowroot powder ( 1-2 Tables) moistened in
1/2 cup water, but it can be flour, in which I would roux first then add. Also salt, pepper and there you go.

[aynrandgirl]

Which previous post? I don't see any Texas recipes here. Nor, for that matter, New Mexico red enchilada sauce, which sounds real good.

[Candy]

i second Las Palmas if i am not making my own