Need a fabulous enchilada sauce

Ruth K. · **Posted:** Sun Mar 13, 2011 1:59 pm

Now that I'm the proud owner of a ton of very finely chopped pot roast beef due to today's mishap (viewtopic.php?f=4&t=11328), I'm thinking I need to make and freeze a ton of beef and cheese enchiladas. (Cheese is my FAVORITE food :!:

) But I don't have a good sauce for a cheese/beef combo as I've only made green sauce with chicken and sour cream enchiladas in the past. Would really appreciate a great recipe for this if you have one. Oh, and also, what's your opinion on use of corn or wheat tortilla :?:

PamD · **Posted:** Sun Mar 13, 2011 2:29 pm

I'm no gourmet cook when it comes to enchilada sauce. I'm sure someone on this site will help. I use canned enchilada sauce (Las Palmas - mild). I doctor it with sauteed onions cumin and oregano. I prefer to use the flour tortillas. I put a little warmed sauce in a shallow pan and dip both sides of the tortilla in it. It helps make it pliable for rolling. I find that the corn tortillas disintegrate in the enchilada sauce while cooking.

champagne · **Posted:** Sun Mar 13, 2011 2:34 pm

Ditto what Pam said...I use the canned stuff. Trader Joe's sells a decent enchilada sauce which I used the last time.

If you'd like to make it yourself, try googling a recipe from Rick Bayless. I'm sure his is good.

MomLid · **Posted:** Sun Mar 13, 2011 3:57 pm

Instead of the Las Palmas canned enchilada sauce we've always used their Red Chili Sauce. Sometime I thicken it with a little flour. Takes very New Mexican that way.

champagne · **Posted:** Sun Mar 13, 2011 7:31 pm

Ruth, this is something I like to do regardless of which enchilada sauce I use. After I dip the tortillas into the sauce and assemble the enchiladas, I add a little sour cream to the remaining sauce before pouring it over the enchiladas.

Ruth K. · **Posted:** Mon Mar 14, 2011 7:17 am

I've always been a fan of Rick Bayless, but for the life of me can't seem to find a red chili enchilada sauce recipe of his. Lots of green versions, but red seems to be missing.

champagne · **Posted:** Mon Mar 14, 2011 9:39 am

Ruth, I found this link...

http://foodtravails.blogspot.com/2008/0 ... sauce.html

Dorothy · **Posted:** Mon Mar 14, 2011 10:37 am

Diana Kennedy has fabulous enchilada sauces both green and red. I love green tomatillo myself

alpiner1 · **Joined:** Sat Mar 26, 2005 5:10 pm **Posts:** 69

I use only the mild LaVictoria enchilada sauce . We find Las Palmas Enchilada sauce hotter & for us a burning stomach is no fun later .

andiesenji · **Joined:** Sun Feb 20, 2005 2:17 pm **Posts:** 176

Here's a link to my chile verde sauce.

Unlike most sauces of this type, I oven roast the ingredients first and the tomatillos develop a sweeter flavor so you don't have any of the bitter aftertaste often found in the raw sauces. It is thick and has many uses, including simply as a dip - good with a dollop of sour cream.

http://www.asenjigalblogs.com/resurrect ... llo-sauce/

When you prepare your own, you can control the heat by the type and number of chiles that you use. My most recent batch was made with Anaheim chiles, less spicy than the Caloro type I used in the earlier version.
http://www.asenjigalblogs.com/resurrect ... llo-sauce/

Need a fabulous enchilada sauce

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