Comments on: Homemade Enchilada Sauce

By: Margaret

Margaret — Sat, 10 Dec 2011 20:24:16 +0000

Even fresh tomatoes can be genetically modified…

By: tisha

tisha — Wed, 30 Nov 2011 00:25:27 +0000

Enchilada sauce is not made with tomato sauce…I’m just sayin.

By: Diana

Diana — Thu, 27 Oct 2011 16:11:22 +0000

Eileen, If I were you, I’d use just one 15-oz can and NOT double the other ingredients. Two 8-oz cans make 16 oz, and that’s close enough to 15 oz that you won’t notice a difference. If you use TWO 15-oz cans (which you wouldn’t have to do), then you would double the ingredients. I can’t wait to try this recipe myself! My other sauce recipe was very long and drawn out
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By: Veronica

Veronica — Thu, 06 Oct 2011 03:30:16 +0000

I make my enchilada sauce with dehydrated California chile. I’ve never tried it with tomato sauce. Will have to try your recipe.

By: Lynn

Lynn — Fri, 16 Sep 2011 19:45:46 +0000

Yes that should work fine. You could have enough for 2 pans or you could freeze the extra. It works fine to freeze it, although it is a little thinner after being frozen.

By: Eileen

Eileen — Fri, 16 Sep 2011 18:22:28 +0000

Lynn,

I only have 15 oz cans of tomato sauce. Should I double the rest of the ingredients?

By: Shaneen

Shaneen — Thu, 08 Sep 2011 15:12:31 +0000

Made this sauce as well as your three cheese beef enchiladas for dinner last night. Everyone loved it! I’ll definitely be making these again! Thanks for sharing such a great recipe!

By: Rick

Rick — Thu, 08 Sep 2011 02:03:25 +0000

I am going to try this recipe only I will change one thing. I wont be using canned sauce, I just don’t see making “homemade” Enchilada Sauce using pre-canned genetically modified canned products it defeats the purpose of being organic and making things from scratch. its not that hard to take fresh tomatoes puree them and boil them and add a bit of sugar. other than that this recipe sounds great and I’ll be making it tonight to go with my squash and cream cheese enchiladas.

By: Evie

Evie — Sun, 14 Aug 2011 01:19:44 +0000

@Erin G, You would need to "pressure can" this recipe as it doesn't have enough acid to prevent bacteria from growing. Water bath canning would not be safe.

By: Enchiladas! « the.recycled.recipe

Enchiladas! « the.recycled.recipe — Fri, 05 Aug 2011 13:44:21 +0000

[...] Mmmmm these were tasty! There werea combination of other people’s good ideas that I used for this recipe. My friend Julie swears by slow cooking chicken in salsa verde for delicious taco meat or mexican chicken soup. I decided that sounded great for enchilada meat too. I also found a really great homemade enchilada sauce recipe on a blog called Lynn’s Kitchen Adventures which is a really fun site, see the recipe here. [...]