Creamier Enchilada Sauce
 

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.

Thanks for the tip!

I made enchiladas the other day with low-carb corn tortillas! They were next to the zero-carb flour ones at the grocery store. For the insides, I melt equal amounts of Velveta and cream cheese, then assemble with chopped onions. The enchilada sauce is...canned chile, no beans.

I've often thickened the red sauce by reducing it in a saucepan, then adding corn starch and cold water.
I really dislike that thin canned sauce, it's so flavorless. My co-worker is half Mexican, she told me how to make good enchilada sauce from scratch, it sounded very simple and easy, but I've forgotten some of the ingredients. I need to have her tell me again and this time I'll write it down! I think it was very similar to my arrabbiata sauce, which is roasted tomatoes, garlic, shallots, and spices, only the enchilada sauce had the addition of guajillo peppers (or a similar pepper).

Yumm! Please ask her again,so you can share the recipe with us!

I add sour cream to make it thicker and creamier.

I do too, or use heavy whipping cream or a combination of both.