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
I didn't care for the chunky texture the salsa gave, so I used a hand blender to smooth out the sauce. I have to say this was so easy and I will not bother to purchase bottled sauce any longer. - 08 Oct 2008