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Enchilada sauce

I'm planning on making pork enchiladas for dinner and want to make my own sauce, but all the recipes I look at can't seem to reach a consensus...yes or no to tomato sauce or paste in it? Or is it one of those regional things and it doesn't really mater which one I do, it's personal preference. And if that is the case, which one should I prefer? I've only ever used the stuff from the can.


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