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Do you make your own red sauce from the dried chile pods? I used the dried New Mex. chile pods and found them too hot. I think I'll try Calif. chile pods next time, which is what a recipe in my Mex. cookbook calls for. Actually, it says to use dried Ancho, Pasilla, or Calif. chiles. I'm assuming those are all milder that the New Mex. chiles. Also, finding those New Mex. pods isn't easy. The Dollar General store in my area was the only place that had them. Couldn't find them at Wal-Mart as suggested by the friend who gave me his recipe, and Winco doesn't always have them.

I'm not sure which process is the best to use either. There are several youtube videos that show you how. My friend brought the best-tasting enchilada dish to our club's potluck last year, so I asked him for the recipe, which was quite simple but quite different from any that I found when googling the subject.

Just curious as to what you good cooks use for your enchilada dish?

Don't make my own because DH can't eat hot spices. I LOVE Mexican food tho. Hopefully by bumping this thread you'll get some answers. Hope so.

Well, I don't have any answers but I'd be happy to be a taster! Are you in southern CA?

SF-Bay Area (East Bay).

Hello CA Lori,
Although I make my own chile and salsa, I use the canned enchilada sauce for my enchiladas I like that particular flavor better than my chile. You can always find chile and salsa in my refrigerator.

canned sauce for me as well...actually when trying a new mexican place that's what i always order...but the best i've ever had, aside fron a elderly aunt in the early 1950's, was hollywood high in the 1960's...

i do have cetain brands..this isn't the time for generic...

and btw...ench. sauce isn't really "hot"...just a nice glow...

Ran into a casual friend in the grocery store today and she, too, uses canned (Las Palmas, etc.) but she said she makes a roux and adds garlic and other stuff (???? I have no idea what else).

My dear Mex. friend of 40+ years passed away a year ago. She was a fantastic cook. I remember asking her what she used and she said the envelopes sold in the stores (Lawry's, McCormicks, etc.)

I thought I'd try using the dried chiles and see if I wouldn't get something really yummy. Maybe next time, I'll just get those envelopes.

Check the frozen aisle for Bueno products. I buy the Bueno green chile frozen and know that they sell red as well.

http://www.buenofoods.com/br_where_to_buy.html

I also use the dried packets sold in the grocery stores...I think McCormicks is the one I usually get.
I don't like any of the different brands of canned that I've tried, they all have a metalic taste to me. And I don't remember what all brands I've used...I used to live in Ca. back in the 60's and had access to more brands than are available down here in S. Ga.
I sometimes add a little hot sauce to mine, depends on my mood.

Here's one I saved to try:

Enchilada Sauce...from the kitchen of One Perfect Bite courtesy of Emeril Lagasse

Ingredients:
3 tablespoons olive oil
1 tablespoon flour
1/4 cup New Mexico chili powder (I use whatever I have and usually not 1/4 cup, more like half of that)
1 can chicken broth (2 C)
10 ounces tomato puree
1 teaspoon oregano
1 teaspoon ground cumin

Directions:
1) Heat oil in a 2-quart saucepan. Add flour and cook, stirring with a wooden spoon, for 1 minute. Add chili powder and cook 30 seconds longer. Stir in chicken broth, 1/4 cup water, tomato puree, oregano and cumin. Bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes, stirring occasionally. Season to taste with salt. Yield: 3 cups.

wq2, this sounds worth trying. It sure is easy enough. I agree that 2 T of chile powder might be enough. My Mex. friend told me that she prefers Gebhardt's chile powder, so that's what I always buy. Thanks for the heads up!

It does sound good. I know some of those Mexican chili powders are quite powerful!