My wife is looking for the best commercially available enchilada sauce. El Pato and Las Palmas is too spicy, we have kids. La Victoria is good but we haven't been able to find the mild green sauce lately. So what is your favorite red or green?
The best enchilada sauce?
- Thread starter Leche
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El Pato is what I grew up on with some chicken enchiladas. I'll ask my mom; she's in Temecula if you want to pick some up
Salsa verde is not that hot and easy to make. Great for chicken enchiladas
You can get Las Palmas in a mild version. My GF uses it all the time, her mother from Sonora taught her. Being from socal, you gonna fry them? THat's the best way and they dont end up as spicy.
only way
With some of that mexican cheese on top! Good lord i'm hungry now!!!
+1
When I'm making enchiladas I use 50% Las Palmas, and 50% Campbell's Tomato soup. I've never heard a complaint. Even my mom loves them. She usually isn't big on enchiladas...
- Thread starter
- #9
Have to give that a whirl.
I love making that, don't know why I never thought of that.
El Pato is what I grew up on with some chicken enchiladas. I'll ask my mom; she's in Temecula if you want to pick some up
I'm real close!
I found what ever sauce is on sale is the best sauce.
Only way
with some of that Mexican cheese on top! Good lord I'm hungry now!!!
Word.
Here's how my swmbo does them, most times we just use monterey jack.
Create cheese mixture of Monterey Jack, Mexican Oregano (different than what you find on the shelf at the super market, usually 1.99 at a mexican market), and Green Onions.
Empty big can of Las Palmas (we like hot) into seperate wide pyrex bowl.
We usually use an omlette skillet, add corn oil. Dip the corn tortilla in the enchilada sauce, then transfer to the skillet. Fry for a couple minutes on each size, so it gets cooked but not hard. Put on plate (while still hot) and add cheese mixture to the inside and roll it. Add more of the cheese mixture on top and everything will melt together.
do this about 50 times and you're good for the week! Takes a while, but the end result is amazing.
My wife makes her own. It's not terribly hard, just a little time. And it's awesome.
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Amigos, I love enchiladas. 
How about some mole enchiladas?
How you like them apples?
How you like them apples?
That reminds me how much I miss my abuelita.
Awe man I'm sorry.
Not a sauce but I had some butternut squash enchiladas last night mmmmmmmmmmmmmmm
4 or 5 dried anchos reconstituted in chicken stock.
Seed em and then blend with salt & pepper and a but of garlic to taste.
Pour over your favorite cheese filled corn tortilla.
Michael
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