The key to a great enchilada is the sauce. Mexican cooks refer to it as "gravy" and each region of Texas has its own distinct version. Salsa Roja is most common in the high desert of western Texas, where, Louis Lambert found, whole dried chiles are a mainstay. To him, this slightly sweet, richly flavored peppery sauce is the very best enchilada gravy. More Tex-Mex Recipes
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The sauce can be refrigerated for up to 1 week.