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.
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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.
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