Red enchilada sauce from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 107) by Jenny Rosenstrach

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the vegetable stock recipe on p. 232.

  • snoozermoose on January 15, 2022

    I made this using chicken stock, as that's all I had on hand, and I'm not a real vegetarian. I don't have a lot of experience cooking Mexican food so take this with a grain of salt, but the chili powder was too much for me. It tasted bitter and almost burnt. This also made a ton of sauce for the amount of enchiladas. Against my better judgment, I used all of it because the recipe said it made the exact 3 cups that the enchiladas call for, and they were drowning in sauce.

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