I followed the recipe and everyone loved it. I thought it made too much. But there were no leftovers. I started to notice that the asparagus would disappear faster. So I double the asparagus. Otherwise, it is great. The flavor of all the seasonings is great. But I can see how the texture could throw you off. Perhaps, substitute with powdered seasonings.

Reviewed On: May 23, 2008

This sauce is so yummy! I don't even like enchilada sauce. I made this and even used the left over on a pasta and it was still great. I have started to do a couple things different to make it healthier. I use fresh tomatoes instead of canned. For step 1 I toss all the same stuff into a blender. I do saute the onion and bell pepper. After I combine them all I don't cook them on the stove. I put the cold mixture onto the enchiladas and just heat it long enough to make it warm enough to eat It is quicker and easy. It also uses less heat so it doesn't kill as many nutrients.

Reviewed On: Oct. 6, 2007

I don't think I cooked the syrup long enough because mine was soggy also. I waited until the next day and when it still didn't set I tossed it back into the oven on 350 for about 10 minutes. That fixed the problem... I found it to be too sweet also. It took away from the flavor of it.

Reviewed On: Jul. 26, 2007