My Father and I ate a a Mexican food restaurant in Buena Vista Colo. 30 years ago,best enchiladas We ever had.

Question

They were hot in a good way.They burned our mouths but you just had to have more of them.Anyone out there know how thy might have made them.

This was not tabasco sause

Answer 1

Most enchilada sauce is made with New Mexico chiles which range from mild to medium (which you might think of as mildlyhot).
You can buy the powder from the chiles already ground, and the package will usually tell you if it is mild or something else.
Fresh or dried chiles probably won't be sorted many times. Also, don't confuse the chile powder with chili powder (chili powder has cumin in it among other things). You'll want the pure chile powder.

Here is a recipe for sauce that I use all the time. Purists may not like it since it contains tomato paste (they like theirs without), but I find the flavor to be exactly what I want on my enchiladas.
Texas Red Enchilada Sauce
http://www.recipezaar.com/42094

From there you will want to prepare a filling like shredded beef, chicken, ground beef or cheese.
Then dip corn tortillas in a little hot oil to soften, then place the filling on it and roll up.

Place the enchiladas seam side down in a lasagna pan that has some sauce in the bottom.

Top all the enchiladas with sauce and cheese, then bake at 375F for about 30 minutes or until it is hot and the cheese melted.

Answer 2

Chile De Arbol, tomato sauce. Bake em in the oven.

JAYMEX

Answer 3

Lts of hot peppers in the sauce. Try Tobasco if you want to duplicate.

Answer 4

Gee, just let me get my magic wand and fire up the time machine and I'll answer your question right away.
Seriously, from this vague description,formed 30 years ago,you want to know exactly what this flavor you tasted was? Then you feel free to criticize someone who was trying to help? You deserve my scorn and sarcasm.