tropit

I use canned enchilada sauce a lot and in all sorts of ways, but rarely for enchiladas. It's kind of runny, so when I do make enchiladas, I like to add a little bechamel sauce (white sauce) to it. Not too much, just a couple of tablespoons, or it will lose it's chili flavor and red color. I usually fix it up with more spices after adding the white sauce. The little bit of white sauce makes the sauce a bit thicker and a lot creamier. We like it that way.

QuiltBaer

Thanks for the tip!

aashley333

I made enchiladas the other day with low-carb corn tortillas! They were next to the zero-carb flour ones at the grocery store. For the insides, I melt equal amounts of Velveta and cream cheese, then assemble with chopped onions. The enchilada sauce is...canned chile, no beans.

Peckish

I've often thickened the red sauce by reducing it in a saucepan, then adding corn starch and cold water.
I really dislike that thin canned sauce, it's so flavorless. My co-worker is half Mexican, she told me how to make good enchilada sauce from scratch, it sounded very simple and easy, but I've forgotten some of the ingredients. I need to have her tell me again and this time I'll write it down! I think it was very similar to my arrabbiata sauce, which is roasted tomatoes, garlic, shallots, and spices, only the enchilada sauce had the addition of guajillo peppers (or a similar pepper).

tropit

Yumm! Please ask her again,so you can share the recipe with us!

Onebyone

I add sour cream to make it thicker and creamier.

SueZQ from MN

I do too, or use heavy whipping cream or a combination of both.