Texas Red Enchilada Sauce

From: K'sgirl

On Nov 18, 2009

I'M NEVER USING STORE BOUGHT ENCHILADA SAUCE AGAIN! This sauce is far better than any I've ever bought. To fit our preference for spicy food, I added cayenne pepper and sea salt. I had unexpected company and it was great that I could make this with ingredients I always keep in stock.

From: michelles3boys

On Nov 16, 2009

Another 5 star review for this great recipe. I made Enchilada Casserole for supper tonight, and used this instead of the canned sauce that I normally buy. It tasted great in the casserole. I added 1/2 tsp. of oregano and a pinch of cayenne pepper to the sauce, but those are the only changes I made. This does require a great deal of salt, so don't be surprised if you put almost 3 teaspoons in before it tastes right. This recipe made way too much for my casserole, so next time I will only make 1/2 the recipe.

From: ~SwoR~

On Jan 27, 2003

This is great! I made it with clarified butter and used almost 3 cups of water so I could let it simmer/warm for a couple of hours, but I tried it as soon as it was done (before the extra water) and it was more flavorful than what you get from, say Taco Bell or something. It does need more salt than you would think, but I do tend to use more salt than most people. It took less than 10 minutes to make. We used it as a sauce for bean burritos, enchiladas and pintos and cheese. Can't wait to share this recipe with my sister.

From: Ladybug II

On Jan 26, 2003

This was delicious.. I added some extra chili powder and added a bit of chicken stock for the water.. I also added some cayenne pepper to spice it up a bit more .. but excellent..