Roll some tortillas with a stuffing of cooked beef, chicken or beans and then top them with this spicy sauce.
Altered ingredient amounts. This recipe is great. Like other reviewers, I will no longer be using bottled enchilada sauce. I did cut the chilli powder in half, since my family does not like really spicy things. It turned out to be the perfect amount of spice for us. The first time I made this, I used passata and it was very watery. The second time I made it, I used tomato puree. It worked out so much better!!! The sauce was not watery like when I used the passata. - 08 Oct 2008
Something else. This recipe makes an excellent enchilada sauce with a few changes: 1) use chicken stock instead of water 2) blend the salsa to make it smooth 3) double the chilli powder and 4) cook the sauce for several hours, adding stock to maintain a smooth consistency. - 08 Oct 2008
This does NOT taste authentic as far as enchilada sauce goes, it DOES however taste really really good. Usually when I try any new recipe here I'll tweek it a bit to my own taste. This is so far the only recipie I have ever come across that I did NOT want to change anything. It is great !! - 08 Oct 2008