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Aug 2, 2012 08:05 AM

Las Palmas Enchilada Sauce - WTH??

So last night I make my usual enchiladas. I've been making them since I was a kid and I'm 40. I noticed some people on here recommended Las Palmas. So that's what I used. OMG, the entire dish s*cked!!!!! My tortillas completely disintegrated. I'm ready to toss the entire pan and make again tonight.

I should have known better when I saw how watery the "sauce" was. Is there some kind of trick ?

I quit drinking 7 months ago and I seem to have lost my mojo for cooking and being in my kitchen altogether. I wonder if that's why my enchiladas s*cked. : (

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  1. I'm interested in the responses. Sorry to hear about your enchiladas, of course, but I've had to quit enjoying my wine and have found the cooking and creating in the kitchen has lost it's luster for me as well.

    6 Replies
    1. re: Ikkeikea

      Really? I'm glad to hear I'm not alone with regard to cooking losing it's luster. I LOVED cooking before and am bummed at my loss of desire to even be in the kitchen.

      1. re: Lawgyrl

        I'm with you but, I attribute it to old age. Prep is too physically demanding for me these days. I much prefer "heat 'n' eat".

        1. re: mucho gordo

          Well, I do turn 40 in 2 weeks - I consider that old age. LOL. Thanks.

          1. re: Lawgyrl

            I can't remember that far back. My youngest son is older.

            1. re: mucho gordo

              oh my you are old. Just joking!!!!!!!! We all age, you can't avoid it. Unless you make a deal with the devil, which is not an option for me.

          2. re: mucho gordo

            I'm 76 and still enjoy being in the kitchen, but then I haven't had to give up the wine. That might take some of the fun out, but I never drink while cooking for guests, anyway!

      2. What kind of sauce were you using before? How did you use the sauce this time? Corn tortillas?

        1 Reply
        1. re: paulj

          I've always used Old El Paso. I used the sauce same as always, poured over the top of the rolled corn tortillas. I always lightly fry my tortillas before rolling.

        2. Which Las Palmas Enchilada sauce did you use?

          I only use their green enchilda sauce as I am not fond of the flavor of the red sauce they make. At all.
          Their green enchilada sauce is quite acccptable for it's price point but no where near the quality of Hatch brand.

          For red enchilada sauce i only use Hatch brand, or buy a large container from one of the local good quality Mexican restaurants or make my own.

          The canned green sauces tend to be very close for most. The red sauces are all over teh map quality and taste wise I have found.

          4 Replies
          1. re: jjjrfoodie

            Sorry, I didn't specify. I used the red enchilada sauce.

            I loved the flavor of the sauce, hugely disliked the watery consistency and the resulting mush tortillas. I always use canned sauce as enchiladas are my super quick go to dinner.

            1. re: Lawgyrl

              Did you heat the sauce up first before you dipped the fried in oil shells before rolling or was the sauce cold?

              In order to not decintegrate for me, I have found the sauce has to be cooked to a simmer and then let to cool a little, and the corn tortilla need to be slightly fried on both sides just a bit in a skillet in oil (just a little bit per tortilla) to act as a barrier from teh mooisture of the sauce.

              If you like teh sauce flavor, then I'd just toss it in a pan and reduce it down to the consistancy you like (or is needed) and try it again. Since I also heat my canned sauces up before using, I've never had a problem as you just cook them to the right point (and they tasted better as the spices have been activated by teh heat) and go from there.

              Enchilada's can be a bit of work, but sussing out a debacle should be easy.

              1. re: jjjrfoodie

                I did fry my tortillas. Did not warm up sauce. I've never had to do taht before. Usually, I just fry tortillas, roll with cheese/onions/chicken, then pour sauce, cheese, onions, olives on top - then bake. I did like the taste, but not enough to go thru even more work just to make the dish come out ok. Like I said, it's my quickie go to dinner.

                1. re: Lawgyrl

                  I usually fry the tortillas, dip in the sauce, then roll. I don't use much, if any, to pour over the top. I find they always come out too mushy, wet when I do that. It's really not that much more work. They go from the bit of oil (I just use a little on a griddle), onto a pie plate with the sauce, then onto a dinner plate to fill and roll.

          2. I've used Las Palmas without any problems.

            What I do is fry the tortillas in lard to soften, dip the softened corn tortillas in the enchilada sauce, fill and roll. Any extra sauce I just pour on top of the rolled tortillas.

            Disintergrated tortillas imply too much liquid... did you cover the enchiladas in the oven? What was your filling?

            2 Replies
            1. re: dave_c

              Same as Dave - I dip the tortillas in hot oil to soften, then dip them in the enchilada sauce. I've never had them disinergrate. Soften, yes, but thats how i want them to be.

              1. re: dave_c

                Nope, did not cover. Usually I get a yummy crispy cheesy top. I didn't dip tortillas, but poured sauce on top --- works fine with thicker sauces, not so with this stuff! Filling was just cheese/onion.

              2. Compare the ingredients of Old El Paso (General Mills) and Las Palmas

                Old El Paso
                1/4c 20 cal - water, tomato puree, modified corn starch, less than 2% of salt, sugar, vinegar, chile pepper ....

                Las Palmas
                1/4c 15 cal - water, dried red chiles, salt ....

                The El Paso is a starch thickened tomato sauce with some chile seasoning. Las Palmas is rehydrated chile peppers. Similar salt levels. Without the corn starch, I can see why you think Las Palmas is 'watery'. How does it compare in flavor? You could, of course, modify it's consistency, either with a roux (and maybe some diced sauteed onion and garlic), or corn starch slurry.

                Or use Las Palmas in different way - dip the tortillas briefly in the sauce before assembly, and then after assembly just add enough sauce to moisten the enchiladas, but not drown them.

                3 Replies
                1. re: paulj

                  Actually paulj, the Las Palmas red enchilada sauce is the following ingredients per their web site:

                  Water, dried red chiles, salt, cottonseed oil,cider vinegar, garlic powder, spice, fumaric acid, olive oil.

                  BUT, as you point out, no modified corn starch or thickening agent thus a thinner product.

                  1. re: jjjrfoodie

                    I meant to include the etc dots, focusing on the main items that make a difference in consistency.

                  2. re: paulj

                    Well, yeah, watery is what you get when you combine water, chiles and salt. It's not exactly thick. I like saucy enchiladas, so I think this sauce is probably not for me. Unless I doctor it up, or go thru even more steps like dipping each tortilla. Which totally takes away from my quickie dinner.