Ditch the can, this Homemade Enchilada Sauce will make you feel like you’re at your favorite Mexican restaurant in fifteen minutes!
Make your favorite Mexican Food dishes at home with this homemade sauce that’s perfect on everything from yummy Oven Baked Beef Tacos to savory Enchiladas to filling Casserole Bakes!
This homemade Enchilada Sauce recipe is the base recipe used in many of our inspired Mexican recipes. It is so easy to make you can keep it in the fridge and ALWAYS have it in the freezer because truth be told, making this in bulk will be a game changer. This recipe is scaled down so you could make a quantity for one meal, but after you make it once you’ll be doing in it bulk too!
Enchiladas themselves are a culinary dish developed in Mesoamerica before the time of Columbus. It was, and continues to be, a staple food amongst the peoples living in the region. Enchilada meals simply consists of a corn tortilla rolled around a filling of your choice. It is often topped with a yummy sauce, like this Enchilada Sauce.
If you master a few simple sauce recipes, you can make several meals on a weekly basis right out of your Kitchen Pantry. Find the ones you like and repurpose them into various dishes that your family loves, so when it is 6:00 pm and you are completely drawing a blank on dinner you can go into the freezer, grab a sauce and make an easy dinner, like Classic Chicken Enchiladas.
How to Make Enchilada Sauce
This is so easy to make! It is literally heating and mixing simple ingredients on the stovetop!
- Step One: Heat flour and chili powder on medium-high heat, mixing well.
- Step Two: Mix the other ingredients in a medium bowl and add to the pan.
- Step Three: Whisk for a bit until thickened and ready to serve!
More Easy Mexican Recipes
Frequently Asked Questions
If you’re looking for an option that doesn’t have so much heat, try using a light chili powder. The dark chili powder used in this recipe has more spicy heat than the light counterpart.
It can be hard sometimes to introduce spice into the diet of young kids, so this recipe is a perfect one because you can adjust the spice level to suit your family, and it complements lots of food that young kids like. Try marinating chicken in this sauce before grilling to add a ton of flavor that the kids will enjoy right alongside you.
Want to make a spicier enchilada sauce? Just add a couple teaspoons of cayenne pepper, or to taste.
If you are using low sodium tomato sauce, the sauce might come out a bit more tangy for your preference. You can add a tablespoon or two of sugar to cut the tang.
You can use cornstarch or arrowroot as a thickener instead. At the grocery store, there are also gluten-free flour options as well.
Additionally, just add a small 6oz can of tomato paste to the pot while cooking. Stir it in really well.
We don’t think so. If you’d like less of a chili flavor, use a light chili powder and only use 2 tablespoons instead of three.
This recipe makes 2 cups of sauce by volu
No. You’ll never again want or need to use canned sauce after having learned this recipe.
The glass in the picture is a great versatile kitchen item. They are old school French glasses that you buy with lids that you can put on the top and store. They are inexpensive and heavy duty, and they double for drinking glasses!
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Key Ingredients in Enchilada Sauce
The simple pantry ingredients listed here should be regularly stocked up at home so you never run out of amazing meals to cook for your friends and family.
- Tomato: This recipe uses canned tomatoes. Be sure to look for the one’s that aren’t pre-seasoned. Just check the ingredient list.
- Spices: This recipe is using garlic cloves and powders like cumin, chili, and onion powder to bring a depth of flavor. Of course, you’ll season with salt to taste and can even add a bit of black pepper for a kick.
- Broth: You can use the chicken broth for deeper flavor. Vegetable broth and water are fine substitutes as well.
Variations and Substitutions on Enchilada Sauce
Take your favorite enchilada recipe and make it your own!
- Tomato Sauce: An equal amount of pureed jarred salsa works great in a pinch!
- Broth: You can use vegetable broth or low sodium chicken broth if you prefer without problem. You can also simply use one or two cups water instead.
- Oil: Any low flavor oil like avocado, canola, and olive oil also works in this recipe. We don’t suggest using coconut oil or oil past its expiration date.
- Green Enchilada Sauce: The chili powder and tomatoes give Enchilada Sauce its red coloring. If you’d like to try a green one, simply replace the tomato sauce with an equal blend of green tomatillos and green chili, like in our copycat Green-Chili Salsa recipe. To turn the chunky Green-Chili Salas into enchilada sauce, simply continue to purée until completely smooth before serving. Too spicy? Try adding a quarter cup of sour cream or half and half to the blender for a creamier version of green enchilada sauce.
10 Ways to Use Enchilada Sauce
This sauce is a versatile sauce beloved in traditional Mexican households. Here are 10 of the best ways you can use this sauce that includes enchilada recipes and other favorite recipes.
- Chicken Enchiladas: These cheesy and delicious enchiladas are perfect for a midweek dinner. (Tip: Because pre-shredded cheeses contain an additive to avoid clumping, they also don’t melt as well as you’d hope so it’s a good idea to always shred your own.)
- Mexican Lasagna: You can use tortillas instead of noodles, layered with Mexican shredded cheese, and ground beef to make a fun and easy meal
- Chicken Tamale Bake: Spicy and made from scratch, this yummy chicken recipe is all natural and amazing!
- Taco Sauce: You can add a dash or two of smoked paprika to the recipe to make an amazing sauce to put on your tacos.
- Burritos “Enchilada Style”: top your Burrito with this homemade Enchilada Sauce, some shredded cheese, and bake at 375 degrees for 10 minutes.
- Creamy Enchilada Sauce: Mix with sour cream for a creamy spicy sauce (top almost anything with this, like the Cheesecake Factory Tamale Corn Cakes).
- Taquito Dip: Mix with sour cream as a dip too, for things like taquitos and Ultimate Totchos which are nachos made with tater tots instead of chips!
- Taco Salad Dressing: Mix with Ranch Dressing for a taco salad dressing your whole family will love.
- Huevos Rancheros: Top your layered tortillas and fried eggs with Enchilada Sauce for easy huevos rancheros, a traditional brunch served on rural Mexican farms. Serve with Easy Refried Beans.
- Yummy Marinade: This recipe works as a great marinade for chicken/pork too! Just scrape off the excess and grill on a cast iron griddle until ready.
Bonus: Serve your homemade enchiladas with a refreshing Avocado Tomato Corn Salad and some Beans & Rice for a complete feast! And don’t forget Cinnamon Sugar Tortilla Chips for dessert!
More Yummy Sauces
How to Store Enchilada Sauce
- Serve: Refrigerate sauce after allowing to cool to room temperature. Keep it out for no longer than 2 hours.
- Store: Store in an airtight container in the refrigerator for up to 2 weeks.
- Freeze: This sauce freezes so well, and can be heated straight from the freezer in a pinch. If you do have time, thaw in the refrigerator overnight. It can be stored in the freezer up to 6 months.
Ingredients
- 1/4 cup vegetable oil
- 2 tablespoons flour
- 3 tablespoons chili powder
- 1 8 ounce can tomato sauce
- 1 cup chicken broth , (water can work too)
- 2 teaspoons ground cumin
- 1 tablespoon garlic , minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
Instructions
- Heat the vegetable oil in a saucepan on medium heat.
- Add the flour and chili powder and stir.
- Cook until the bright red color turns a bit brown while stirring.
- In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended.
- Add to your saucepan and whisk until fully mixed.
- Cook for 8-10 minutes on medium heat until thickened.
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Simple, delicious, quick and convenient! Who needs canned enchilada sauce anymore?! This sauce has a wonderful authentic Mexican flavor, and I always have these items in my pantry. Love it, love it!
Wonderful!! I am so glad you enjoyed it (we rely on this recipe for so many different meals) and that it was really easy and with things you had in your pantry already!
Made this today with my 11 yr old son. I like how you started with an oil based roux of sorts. Really added a rich touch 🙂 I didn’t have quite enough chili powder so added a lot of paprika and adobo seasoning salt.
I’m 37 weeks pregnant and used this sauce to make a huge pan of ground beef and black bean enchiladas to freeze for after the baby is born.
We ate one pan tonight:) yum! Totally not too spicy.
I probably quadrupled the recipe here and have a 36 oz leftover to use at my leisure !
Thanks:)
Wonderful! Yes the oil and the heat helps bloom the spices too, so glad you enjoyed it and congratulations on your pregnancy! How exciting!!
My son and I made this last night. Best. Enchilada. Sauce. Ever.
Thanks so much, I’ll be making this tonight… & I just happen to have all of the ingredients in the pantry…
I unfortunately don’t have cumin…will coriander work? I’m planning for turkey enchiladas with the inevitable leftovers we’ll have from (Canadian) thanksgiving and am hoping to avoid grocery stores in the days leading up to the holiday!
Cumin is a pretty strong part of the flavor in this. Coriander would work but just expect it to be a little different. It should still be delicious, I love turkey enchiladas after Thanksgiving too!
Made this enchilada sauce tonight and it was a hit. It was simple to make and the herbs blend well together and not too spicy. Thank you for sharing.
I made this recipe tonight and it was a hit. I didn’t have tomato sauce, but I used tomato soup concentrate instead with chicken broth and added a smidge of cocoa powder. It was delicious!
I am going to make this tonight. I have alot of recipes for enchilada sauce ( used to date a girl from Mexico ) and wanted to try something new that was a little quicker and easier tonight. Im going to use one tablespoon of chili powder ( Mc cormick ) one of Guajillo chili powder and one of Chili Ancho powder. Adding a little Mexican Oregano as well. Hoping it will turn out good. Will let you know.
Good luck, I’d love to hear how yours turned out!
I made this for my beef enchiladas. I didn’t have any sauce on hand and found this recipe! So glad that I did!
Even my husband (who has a pallet of a 2yr old) LOVED IT!
Thank you for sharing.
Thanks! I’m glad it was a hit!
Quick question for you: dry minced garlic or fresh minced garlic…
fresh! Sorry, didn’t even think about dry minced garlic.
I am so excited to find this recipe, because I can alter it by adding gluten free flour so my daughter can again enjoy enchiladas! I had to stop buying our favorite brand because of the wheat in it. And with the many good reviews, it sounds like this will be a keeper!
I made this ahead for my dinner party tomorrow. I (I work full time and a weekday dinner party is sometimes hard) I doubled the recipe for my beef enchiladas and it was so delicious. I can only imagine how great it will be tomorrow when the favors Meld! Thank you! Don’t think I’ll ever buy the canned stuff again. <3
So glad it was a hit!
A-M-A-Z-I-N-G!!!!! I’ve tried several homemade enchilada sauce recipes that were a complete failure and vowed to not mess with it anymore. But I only needed a small amount for a Tamale Pie recipe I wanted to try last night, so my search began! The “QUICK” part of the title caught my eye and boy am I glad it did. You’d think that I’d slaved over it for hours! It truly was the easiest sauce I’ve made and taste better than ANYTHING I’ve ever had.
I didn’t have any problems with it thickening, I actually had to add about 1/3 cup water to thin it out just a bit.
Thank you SO much for authoring this jewel! It is definitely going in my HAND WRITTEN recipe book; that book is reserved for only the best!
I’m so glad my recipe was the one that worked for you! I’m flattered that you have such high praise for it!
Wow this is the best I’ve ever made
I’m so glad you enjoyed it!
A lot like my father-in-law taught me except he used to add 4-5 canned (blended) tomatillos and a couple teaspoons of sugar. I didn’t have tomatillos but I did add the sugar. Made some basic changes: used one tablespoon less oil, sautéed the garlic in the oil then added the chili powder and cooked for a bit, added the liquid ingredients, then the spices and thickened at the end with cornstarch. I only had ancho chili powder so it was some very spicy enchilada sauce but the flavor was out of this world. Very good enchilada sauce recipe. For some reason it wouldn’t let me rate the recipe five stars. It would only highlight two stars and this recipe was much better than that so I left the stars completely off.
Your revisions sound delicious! Thanks for pointing out the issue with the rating – I’ll get in contact with my recipe plugin developer to see if they can figure out what happened there.
I LOVED your enchilada sauce recipe. I cheated and used frozen chimichangas. Hubby love, Loved, LOVED it. I will be making again with homemade enchiladas, along with all the other recipes you have. It was super easy and I will be tripling my batch next time. Too good to just make one batch at a time. Thanks so much for posting this recipe.
I’m so glad you enjoyed it so much! Thanks for coming back and letting me know about it!
Wow! I have never left a comment about a recipe before today, and I have cooked a lot of them! Just made this sauce and it is fabulous! I could almost eat it as a soup! In fact, I am thinking this would be a good base for chili. Thanks so much for the great recipe! Making enchiladas tonight and can’t wait!
Thanks for coming back to let me know! I’m so glad you enjoy the recipe!
So glad you enjoyed it! Thank you so much for coming back to comment! PS, it would be AWESOME as a chili base!
Hi Sabrina
I will be making this tonight! It sounds perfect. Do you freeze it in glass jars? I’m trying to eliminate plastic in my kitchen. It’s a challenge!
No, I let it cool completely and freeze in ziploc bags and lay them flat to freeze, so they end up looking like thin squares. Then to reheat I drop it on the floor or tap against counter to shatter, add it to a small glass bowl and cover with a wet paper towel and microwave for 2-3 minutes on half power. 🙂
@Sabrina, I too am trying to eliminate plastic from my kitchen. I froze my leftover in a glass jar. I have found that freezing in glass jars works but expect to have some crack/break. I try not to over fill so this doesn’t happen but… I have had success with freezing in ice cube trays or muffin pans freezing overnight then putting in whatever kind of container you want. Good luck!
I used to freeze in trays, but its sort of the same process since you’re freezing in plastic. I normally don’t freeze in glass but when I have, I use pyrex and find I don’t get any breakage. I know people like to avoid plastics *and I totally agree with why* but I still do it for now until I can find an alternative that uses as small amount of space as possible. I tend to freeze a lot of sauces since I cook in volume, and freezing this way in my deep freeze I have a whole rack of sauces and because of the space saving, there are over 50 portions saved in one small hanging basket. If I could find a good plastic free alternative I would be all about it though.
Just found you blog this AM. I am making enchiladas for dinner. After reading over the recipe I decided to try it as we hate the flavor of canned sauce. OMG! This is so very good! We pumped the spices up a bit for our taste, use fresh minced onion and garlic and avacado oil. Perfection!!! Thank you! Now to send this to my son and daughter, they too will love it.
Wonderful!! So glad you enjoyed it and thank you for coming back to tell me you liked it 🙂
I just ran across your blog this morning. I was looking for a recipe for enchilada sauce as I am making them for dinner. I bought a can of sauce yesterday knowing that I would have to settle for it as I’ve never been able to find a recipe for it that I liked. After reading this I jumped up (coffee in hand, pj’s still on) and made it. Had to pump up the spice a little for us but it is soooo very good! Thank you! Thank you! Now to send it to my son and daughter they will love it!
I’ve been looking for a homemade enchilada sauce recipe and I would like to try this. Around how much sauce does this yield? My recipe for enchiladas calls for one 28 oz. can of pre-made enchilada sauce and 2 cups of chicken broth, which gives me the perfect amount. Thank you!
I would say you should be good replacing the enchilada sauce with a doubled version of this recipe in addition to the two cups of broth. Depending on how much you let it cook down you may be a tiny bit over or under but you should have plenty. 🙂 I hope you love it!
Perfect! Thank you!
Maybe I’m just a wimp, but do you really use 3 tablespoons of chili pepper? I tried it tonight with 3 tablespoons and it was delicious, but extremely hot. My nose is still running from the heat.
Did you use chili pepper or chili powder? Chili powder isn’t nearly as hot as chili pepper.
Hi Sabrina, I made this tonight, but as my stomach cannot tolerate a lot of hot spice, I used 1 tbs of chilli powder instead of 3. My husband loved it, but it was still too hot for me (though very yummy!) I am in Australia, and can’t help wondering if what passes for chilli powder here is different than in the US. Or maybe it was just because I have only ever used Old El Paso’s sauce, which is extremely mild! Whatever the reason, I am not commenting to criticise your recipe, which was so easy and tasted so much more real than the commercial stuff. Just a warning to others to be cautious if chilli can upset your stomach. Next time I will only use 2 teaspoons… and then my hubby will probably feel slighted!
I’m not sure of any difference but this can definitely be adjusted to your heat level. Maybe make two batches…one for you and one for your husband and then everyone will be happy!!
If Australian chili powder is anything like the chili powder in the UK, then yes, it is quite a different thing to American chili powder. In the UK, it’s more for Asian dishes and it’s basically just very hot chillies (UK spelling) that have been dried and ground to a powder, a lot like cayenne. I learned this the hard way. 😉
American chili powder is a blend of spices, used for the actual dish chili, but also Mexican dishes, etc. Not nearly as hot as UK (and presumably, Australian) chili powder. It’s easy enough to make your own version of American chili powder, though:
1 tablespoon ground cumin
2 tablespoons garlic powder (not garlic salt)
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon oregano
This comes to about 4 tablespoons, so enough for the recipe for enchilada sauce above. Hope this may still help you.
I know this is an old post, but you’re not a wimp, Mrs. Hotdog. I’m honestly baffled by Sabrina’s response, in that she sticks by the 3 tablespoons. I’m not trying to be antagonistic, here – but I feel this is dishonest. I’ve been cooking & baking (very successfully) for nearly 30 years – and I could tell by looking at the recipe – that a couple things were off. But most notably – the amount of chili powder. Especially for a mere 8 oz. of tomato sauce (batch size). The pictures, which I presume are meant to be an actual capture of Sabrina’s recipe outcome, given the way they are presented & multiplied throughout this page – cannot possibly be a real example of her recipe. It would be dark brown with that amount of chili pepper. Aside from the fact that this amount would require dumping nearly half your bottle of chili powder (of standard size, anyway) into this small batch…an absurdity, to be sure – the reasonable amount would be closer to 1/3 of what she says. I have a savory tongue, and like to be generous in my own use of herbs & spices – so I’m not being conservative, here. Of course, it is a matter of taste – but there are still thresholds; a such thing as (way) too much. It’s not that 3 tablespoons would be too hot – at least, not for me; but it would be heartburn inducing, and pretty much ruin the dish. You wouldn’t taste or see, hardly anything – but chili powder. Just my two cents. I would only use this recipe as a starter for enchilada sauce, myself; it definitely requires some tweaking beyond mere personal preference.
Hi Angele,
I’m sorry the recipe seems off for you, but I can assure you I am not being dishonest nor would I have any reason to be. What would be the benefit for me to try and blow out your palette with a dish too spicy to eat? As you can see from other people’s posts about their experiences with it, this recipe is tried and tested by many people. I’ve used this recipe for clients for YEARS. That includes kids who’ve enjoyed the enchiladas made with it. Perhaps your chili powder is different than the one I use, but I can assure you my toddlers enjoy and eat this enchilada sauce on a regular basis.
I added even a little more chili powder than suggested because I don’t have little ones to tame things down for;)
I love this recipe! I use it all the time. Don’t think the proportions are off at all.
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
Just made this – it was super easy & turned out great! Not too spicy at all & I’m a 1 star spice person. It’s my new favorite enchilada sauce!
PS, I once asked a Mexican chef how to make enchilada sauce. He just uses chili pepper (the one that’s not hot, I forgot what it’s called) & onion & garlic. That’s it. It IS mostly made up of chili peppers. The tedious part is you have to char the peppers, then clean out seeds & blend it. I’m sticking with chili powder recipes 😛
I don’t blame you! I’m so glad you love it!
Thank you for this recipe! My son is sensitive to tomatoes — he can only eat a small amount — so I went online looking for a way to make enchilada sauce that wasn’t 100% tomatoes. (I actually have a recipe that involves canned carrots, pomegranate juice, lemon juice and chicken broth that makes a “faux” tomato sauce that I use in lasagna, etc.)
But, I’m going to try yours — 8 oz. of tomato sauce spread throughout a whole casserole might be tolerable for him! And, it sounds delicious. I’m supposed to take a meal tomorrow to a family whose kiddo just had surgery, so trying an enchilada casserole for us tonight, and then probably making it again tomorrow for them, LOL.
What a thoughtful gesture! I hope you enjoy it!!
I think some people are using chili pepper and not the mixed chili powder. I’ve made this, it has a small kick but not enough that my 1 year old won’t eat it.
It’s wondering why you use canola oil? I try to use better for you oils, or at least ones with better flavor. I’m trying this recipe using 1/2 butter and 1/2 avocado oil. Hope it turns out!
1/2 butter and 1/2 avocado oil sounds delicious! I use canola as my basic cooking oil as a matter of personal preference, but I would LOVE to know how your version turns out.
I used all avocado oil and it turned out wonderful. Also used fresh minced onion (1 1/2 tsp) and garlic.
This is really good enchilada sauce but I have one exception… I couldn’t stop tasting it (you know, quality control and all) don’t know if I have quite enough. So YUM!
Best review ever! Thank you so much for coming back and commenting! 🙂
Is it ok to use vegetable oil i,stead of canola? That’s the onky thing I don’t haveon hand!
absolutely! I think they are totally interchangeable. I just defer to canola.
Made this sauce tonight for ground beef and black bean enchiladas and it was perfect – just as good as the sauce from our favorite Mexican place, and worlds above the canned sauce from the store!
Awesome!! So glad you enjoyed it, thank you for coming back and letting me know. 🙂
I’ve grown tired of paying $1.50 $1.75 for a 10 ounce can of enchilada sauce, so I thought I’d explore a homemade version. Your recipe stood out, so my wife and I decided to give it a shot. Bullseye! We didn’t have any chicken broth on hand, so we made some beef stock using base, and added some habanero chili powder for a little more kick. I will be hard pressed to buy canned sauce again, and look forward to trying this with chicken broth as well. Thank you, well done!
This made my day! Thank you so much for coming back and telling me what you thought of it 🙂 I’m so glad you enjoyed it!
My boyfriend and I made these (after I cleaned up the kitchen he shares with 3 other guys) and put them on quesadillas because we were college students and wanted as few ingredients as possible. It was delicious! Little spicy, but not too bad. Thanks, Sabine!
So glad to hear it!
I was just about to start looking online for homemade enchilada sauces today when I decided to come to your blog. I love the simplicity of the ingredients and can’t wait to make this. Yay!
Yay! It was my lucky day!
I would love to mix it with sour cream. This looks like a YUMMY sauce with a kick!
and easy!
This will be perfect for our family movie nights. I love that this is easy to make.
That is a great recipe! I would have never thought about using it for a dip!
Thanks Autumn! When I like a sauce I get creative!
This enchilada sauce looks so delicious. I love making Taco Salad and this would be perfect for it. I am going to try this recipe on the weekend.
You know, you are totally right about spiciness an kids, and I love how versatile this recipe is, we like our food spicy, and we introduced our baby gradually too. Now he is a 2 year old toddler and eats spicy meals with us, such a relief, it makes cooking so much easier.
You’re so lucky Katalina, I wish I could get my oldest to enjoy spice.
YUM! This looks great! Pinning!
Thanks for the pin!
Thanks for the recipe. I always make tomatillo but I never knew how to make red sauce from scratch. I have to try this!
Yes! So easy and inexpensive! No buying tomatillos or getting that sticky residue all over your hands when cleaning them!
Now this would be fun to try out. I’m willing to bet it’s delicious if you’re using it in so much of your home cooking! I’d love to try it with tacos or as a marinade!
Yes! I use it SO much!
So easy to make! So many tasty ways to use the sauce, but especially love the idea of using this over egg!
It is great on eggs with come griddled chorizo sausage and peppers!
Looks amazing! I am also going to make this sauce. Hmmmmmmm
Thanks!
I’ve had a couple recipes lately that called for enchilada sauce, but I had to pass on them since I don’t usually keep it stocked in my cabinet. I’ll definitely be making this so I’ll (finally) have some on hand when I need it!
Awesome, hope you love it Chrisy!
You are right, this is super easy and so much cheaper. I cannot wait to make some this week for Taco night!
Mmm. Now I want tacos! I shouldn’t do blogging stuff when I’m hungry! Haha.
What a wicked good sauce — and so many ways to use it!! Delicious and the photos just POP OUT at me! 🙂
Thanks Levan!
I want to make some of this right now! I love that you included different ways to use it too – I’m thinking taco sauce a lot for us!
It’s really easy to make and so flavorful!
We’ve never had enchilada’s so this would be nice to have on hand for when we do! My husband has talked about them often but I’ve never made.
It is so easy and inexpensive to make you’ll love it!
I have been using one for a while, but this one looks better I think I might try this one next time!
Thanks! Let me know how it turns out!
Homemade enchilada sauce is always ten times better then what you get at the store. It’s one of those things we always have to make ourselves!
Agreed!
We are big fans of Mexican food in our house. We eat it as much as possible.
That is so perfect! I love enchiladas and tacos. I actually put enchilada sauce on my taco instead of taco sauce or salsa. I’ll get some major use out of this recipe.
Thanks! It’s called enchilada sauce, but it’s flavorful enough it can be used in a lot of different ways!
Those top 10 ways to use the enchilada sauce sound great! I can’t wait to see the Chicken Tamale Bake.
Thanks Wendy!
Wow does this enchilada sauce look amazing! And your 10 list is spot on! Although, I think I would want to put this sauce on EVERYTHING! 🙂
Jess, you go right ahead and do that!