Yes, that is a very bold and dramatic title, but like I said in my post about Refried Beans, I have only been exposed to the canned versions of beans and enchilada sauces. If I had known how GREAT these foods were when you make them yourself, I would have been eating (and making!) them years ago!
And for those of you who are wondering (or worrying) enchilada sauce is NOT hot. Not unless you want it to be, which is another reason to make it yourself. It’s the cayenne pepper (and sometimes chili powder) that controls how much heat there is.
This enchilada sauce is WORLDS better than ANYTHING canned, I promise you! The 1st time I made it, the chili powder was a bit much as I fast discovered the flavors get better (and a little stronger) as they sit.
Also, you can use beef broth, chicken broth or vegetable. But whatever you use, be SURE to check the salt as you are making it. Nothing can ruin a sauce quicker than too much salt.
I use my homemade chicken broth which contains ZERO salt. So the recipe has a 1/4 teaspoon of salt added to reflect that. If you are using boxed broth, I would omit the added salt and taste it AFTER it simmers and decide if you need to add any.
But just be warned: you will probably never see a can of red enchilada sauce in you shopping cart again.
GLUTEN FREE: To make this gluten free, simply use a GF flour
VEGETARIAN: To make this vegetarian, simply use a vegetable broth
VEGAN: Same as vegetarian
RECIPE SOURCE: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too! 🙂
Save some of the sauce to make these Shredded Chicken Enchiladas!