Red Enchilada Sauce

Too much chili powder.

super tasty, will definitely make again to add to enchiladas!

Usually cut the amount of chili powder in half.

Tastes too much like just chili.

No more than 1/8 cup chili powder for us. Probably a tad less than that even

This needed so many more spices than listed. It had no flavor. I added onion powder, 2x the chili powder and tomato paste plus about a teaspoon of every other spice listed.

Mixed all the ingredients and added a half a large can of crushed tomatoes and reduced it on the stove top before adding it to the enchiladas. It was banging despite me accidentally adding too much cheese. Definitely better than the frozen stuff you get pre-made at the store. I didn’t find it too spicy I actually added extra Chile powder, cumin and threw in some paprika.

I’m not very good with spicy foods so I halved the chilli…. It’s still blew my head off 😂 I’ll be adding small amounts of this to future dishes but it is very tasty and easy to make

This is my go-to recipe. I use butter instead of avocado oil and more cumin than the recipe calls for. I use "northerner" chili powder. I don't find it spicy at all. My one-year-old granddaughter enjoys it.

Easy to make but a bit too spicy even for me, and I like spicy food! I added more water to try and tame it down, so it made over 1.5 cups

Tastes just like the ready made but so easy to make!

I used olive oil, fresh garlic and I added a cup of Rotel original tomatoes to the sauce and I scaled back the chili powder to about 2 to 3 Tbsp. It does give it a little bit of spicy with the green chiles from the tomatoes, but nothing I wasn't able to handle, especially when cut with the cheese in the Enchiladas with a side of sour cream.

Makes 1-1/2 cups of sauce.