Restaurant Style Enchilada Sauce from a Can (2024)

FAQs

How do I doctor up canned enchilada sauce? ›

- Add cumin, chili powder, and oregano: These spices will give the sauce a deep and rich flavor. - Add canned green chilies: This will give the sauce a bit of heat. - Add chocolate: This will give the sauce a smooth and rich flavor. - Add beer: This will give the sauce a deep and robust flavor.

Add stock - Chicken, beef, or vegetable, stocks pack a ton of flavor - because they are prepared by simmering bones and vegetables in water for hours, often with herbs and spices until the flavor is extracted - and can instantly elevate the flavor of canned enchilada sauce.

Sugar And Flour Are All You Need To Fix Bitter Canned Enchilada Sauce.

In a saucepan over medium-high heat melt the butter until it becomes foamy. Add the flour and stir constantly for one minute. Stir in the canned enchilada sauce, chicken broth and salt and pepper. Bring mixture to a boil, then reduce heat and simmer until sauce has thickened.

Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese. Grease a large sheet of foil with cooking spray or oil and cover the baking dish, grease side down. Cook in the oven for 15 minutes or until the cheese has fully melted.

A can of enchilada sauce has a long shelf life and can typically last for up to 2 years without spoiling, providing that the can is unopened with no damage. Once opened, the sauce will last for 2 to 3 days at room temperature.

The main difference is that red sauce is made from dried red chile peppers instead of green peppers, and the spices used are sometimes slightly different.

Taco sauce has a similar taste profile to enchilada sauces. Like enchilada sauce, it's made with tomatoes, garlic, chilies, and various other spices and aromatics. It does have a different flavor, but the main problem with using taco sauce is that it's thicker.

How to make canned enchiladas taste better? ›

Improving upon canned enchilada sauce

If you're using fresh garlic, onion, or peppers, sauté those first in a bit of oil, then combine the butter, stock, and seasonings. Mix in the flour to thicken it, then pour in that canned enchilada sauce, and bring the mixture to a boil.

Bake the enchiladas before adding sauce

Another thing you can try is baking your enchiladas after filling them until the tortillas are just be-ginning to get brown and starting to crisp. Then, add your cheese and sauce on top and bake them again until the cheese is melted.

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

There's an easy solution though - adding dairy products. Dairy has a natural ability to counteract spiciness, so a dollop of sour cream or a sprinkling of cheese can help tone down the heat. You can also try stirring in things such as butter, cream, or yogurt.

If you're in a pinch, a simple combination of tomato sauce and spices can stand in for enchilada sauce. Mix together tomato sauce with chili powder, cumin, garlic powder, and a pinch of oregano to create a quick and easy substitute.