Yield: Yields about 3 cups
You’ll only need about 2 cups of this sauce to make the enchiladas, but any leftover sauce can be used to coat baked chicken, to flavor rice, or to mix into some mayonnaise for a tasty sandwich spread. The sauce can be made ahead and refrigerated for up to three days or frozen for up to a month.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This sauce is fabulous! I've made it a number of times for various Mexican dishes and it makes whatever I cook delicious. I've made enchiladas with other red enchilada sauces and there is no comparison. I like to make a double batch when I make it and freeze some to have on hand for quick midweek dinners.
Fool proof! Absolutely delicious; nice complexity in flavor. Make sure to add extra to your enchiladas!
This has to be the best sauce ever for a mexican dish.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?