Curious as to how canned enchilada sauces would stack up against our homemade version, we tried six supermarket brands: None could compete with our homemade recipe. Tasters compared one sauce to “canned tomato soup” and another to “spicy Chef Boyardee.” Some comments were even more scathing, likening the supermarket sauces to “burnt coffee grounds” and “salty and bitter tomato paste.” If you’re taking the time to make enchiladas, why spoil their flavor with a subpar sauce?

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