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.