Canned Enchilada Sauce

How to Make Canned Enchilada Sauce Less Spicy

Enchiladas are a type of dish made by wrapping a filling in a tortilla and baking it in a sauce. Their sauce is made from oil, flour, and broth base that is seasoned with chili and ground spices like chili powder and cumin. Enchiladas can be filled with a wide range of meats, cheeses, beans, and vegetables. 

Adding sweeteners, dairy, and acids like vinegar or citrus juice can make canned enchilada sauce less spicy. In addition, adding neutral-tasting ingredients to a spicy dish usually reduces its heat.

The best enchilada sauce is made by sautéing dried spices in oil to bring out their rich flavors. To make the perfect enchilada sauce, you need to get the spice right. This article addresses the question, “How to Make Canned Enchilada Sauce Less Spicy,” as well as the delicious sauce’s health benefits.

How to Make Canned Enchilada Sauce Less Spicy

Making canned enchilada sauce less spicy is similar to making any spicy food less spicy, except you’re using a ready-made sauce. To make canned enchilada sauce less spicy, do the following:

Step 1: Keep It Warm

Once you get your canned enchilada sauce from the store or wherever you choose to shop, you don’t want to just water it down with lemon juice or vinegar. You have to keep it warm so that it doesn’t start to get thick.

It becomes more difficult to incorporate whatever ingredient it is that you want to add once the sauce has thickened.

Step 2: Add the Ingredients

The first obstacle to overcome is maintaining a warm temperature for the sauce. When that is finished, you can move on to the next step, which is adding the ingredients. It could be vinegar, citrus juice, sugar, milk or peanut butter.

When adding the acid to the sauce (either vinegar or citrus juice), you will need to do so one spoon at a time while whisking the sauce. After that, you can taste it to make sure that the heat has been reduced.

Step 3: Use the Sauce to Prepare Other Meals

Once you’ve toned down the heat of your spicy sauce, you can put it to use in other recipes. You can make tacos, chicken enchiladas, and a variety of other dishes with enchilada sauce. You can also use it to dress foods like nachos.

Canned Enchilada Sauces (Red and Green Canned Sauce)

There are two types of enchilada sauce: red enchilada sauce and green enchilada sauce. We’ll take a quick look at both sauces and their nutritional content:

Green Canned Enchilada Sauce

The green enchilada sauce in a can is made with green ingredients like green tomatillos, green chilies, green peppers, and other enchilada-specific spices. Different companies make different green canned enchilada sauces. Some of these are the Las Palmas, the Zia Green Chili, and so on.

NutrientsSize (g)% contributed to your daily diet (%)
Total Fat 6.09
Cholesterol 00
Total Carbohydrate124

The table shows the nutritional content of a cup serving of Las Palmas green canned enchilada sauce (8.5 oz or 240.98 g). There are 100 calories in each serving.

Red Canned Enchilada Sauce

The recipe for red canned enchilada sauce is the same as for green, but instead of green ingredients, red chilies and tomatoes are combined with other ingredients. The Rosarita, Old El Paso, La Victoria traditional canned sauce are among the various types of red canned enchilada sauce.

The red canned enchilada sauce is usually spicy, whereas its green counterpart is usually not as spicy, but mild. To make a red canned enchilada sauce less spicy, add juice, sweetener, milk, peanut butter, or follow the steps listed in the previous section.

Depending on one’s preference, both the green and red enchiladas are delicious. They contain similar ingredients, but the chili pepper makes a difference in the sauce. Red canned enchiladas are spicier than green canned enchiladas because of the chili pepper.

Per 60-gram serving, Old El Paso mild enchilada sauce has 25 calories, 260 mg sodium, 1 gram fat, and 3 grams carbs. A 60g serving of red canned enchilada sauce contains no protein, but it does contain other vitamins and minerals. This can help you choose canned enchiladas that suit your eating habits.

Positive Effects of Consuming Enchilada Sauce on One’s Health

You should take into consideration the enchilada sauce’s positive effects on your health when making decisions about how to eat healthily.

The fact that the sauce is high in calcium is a positive trait, given that calcium is known to aid in the formation and maintenance of healthy bones by making them more robust and reducing the bone loss that naturally occurs with advancing age.

Frequently Asked Questions

Why are My Enchiladas Mushy?

Too much sauce on the tortillas will make them mushy. Avoid adding too much sauce to them. Ensure the cream in your enchilada sauce is not too heavy. It should be moderately applied to avoid mushiness.

What Is Typically In An Enchilada?

A typical enchilada sauce contains fillings wrapped in a corn tortilla and covered with a tasty sauce. It can be filled with meat, beans, dried fruits, cheese, potatoes, or vegetables. To make a perfect enchilada sauce, cook to your taste while following the recipe.

Can I Use Flour for My Enchiladas?

You can use flour to prepare enchiladas. However, corn tortilla works as a better option for enchiladas. Warm your tortilla to prevent it from falling apart, and carefully follow the recipe for a good enchilada sauce.

Final Words

When we add ingredients to balance out our enchilada sauce’s heat, it cools down. With enchiladas and sauce that are made well, we have a mouth-watering treat to chew on. Now that you’ve reached the end of the article, we hope the question “How to Make Canned Enchilada Sauce Less Spicy” no longer leaves you in a dilemma.

Share your love
Bill Kalkumnerd
Bill Kalkumnerd

I am Bill, I am the Owner of HappySpicyHour, a website devoted to spicy food lovers like me. Ramen and Som-tum (Papaya Salad) are two of my favorite spicy dishes. Spicy food is more than a passion for me - it's my life! For more information about this site Click

Leave a Reply

Your email address will not be published. Required fields are marked *