Make your own enchilada sauce so you will have it on hand for all sorts of Mexican recipes. You can use it to make well,, enchiladas of course but this can also be used in soups, stews and casseroles and even dips. It have a much better taste than the canned stuff from the store and costs a lot less to make than to buy. Gimme Some Oven shares the recipe and says that you can keep it in the fridge for up to 2 weeks but I usually make a double batch and freeze half for another day.
This sauce is so good. It has a lot more flavor than the canned and it is quick and easy to make. We love enchiladas made with this sauce. Another favorite is enchilada dip. To make the dip, preheat over to 400 degrees. I use two cups of this sauce mixed with one and a half cups of grated Monterey Jack cheese pour the mixture into a couple of ramekins and top each with another half cup of cheese. Heat in oven until it is hot and the cheese is all melted on top. Serve with tortilla chips or Fritos, Yummy.
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