This is the BEST enchilada sauce I've ever had!! I always make a double batch to have some in the freezer. My husband and kids (10 and 13) love it, too, and brag about my amazing enchiladas to everyone. This is one recipe I don't add my own "touch" to- it's perfect as is! Thanks, Anna Marie!

This is an excellent recipe! I LOVE IT! BUT beware! This is more of a MOLE sauce for enchiladas (chocolate & cinnamon) - NOT your typical red sauce. Be prepared to also adjust the chili used. Go slow and add as you like for your taste.

This was not to my liking

Great sauce. The more we ate, the better it got. Cannot believe the difference by just adding that little bit of chocolate. Don't even think of trying it without the chocolate.

Excellant this is the one I believe I was looking for!!

This was wonderful! I cut the chili powder down to 3 Tbl and it was plenty. I ended up simmering it for 30 minutes until it was to the thickness I desired (but I think it just enhanced the taste). I was concerned after tasting it before the chocolate went in - was thinking it wouldn't taste very good at all but the chocolate made all the difference. I used semi-sweet chocolate chips instead of bittersweet. I used it on beef enchiladas (used left-over roast meat). I sprinkled some Mexican blend cheese on top as well as some chopped green onions while they were baking. Delicious! Thanks for the recipe.

This was really good...I cut the recipe in half, but also added red pepper flakes for a little more spice. Served this with sweet potato black bean enchiladas. Will never buy canned again! Thanks!

So good, I use this for spinach stuffed enchiladas.

This recipe is fantastic!My family loved it. The prep time is minimal, which for me is the most important part being a working mom with 3 kids. Oustanding!

I have made this recipe several times and have made afew changes I make the recipe on the stove top until right before I add the chocolate. I also add 5 cups of chicken broth instead of 4 1/2 cups. After adding the chicken broth which I add very slowly to keep a nice consistency, I add it to a crockpot with bone in skinless chicken breast and thighs, I then cook the chicken on low heat in the sauce for 10 hours, after this I take chicken out take off bone and shred, add 1/2 cup cold water mixed with flour to sauce mixture and after whisking this in to sauce, I then add chocolate to the sauce mixture, after this is done I set about 2 cups of sauce aside and then mix the rest of the sauce with the chicken meat. This is by far the best mexican style enchilada sauce that I've ever had! and it freezes and reheats nicely as well!

Absolutely delicious. I used this to top my chicken enchiladas, it's perfect.

Yum Yum Yum. I was looking for a non-tomato based sauce and this was it! I made this sauce to go over my chicken enchiladas instead of a sour cream sauce. It is a great healthy alternative. My husband, brother & sister in-laws loved it. I reduced the chili powder to 4 tablespoons. I had to add 2 extra tablespoons of flour while simmering to help thicken the sauce. (It will thicken some when you bake it) The roux isn’t traditional. It is a dry mixture…to get the flour to blend right, just add a bit of the chicken broth. Overall it was perfect and I will definitely use this over and over and over again!

yummy.

this is a great enchilada recipe and with a little tweaking -- more cumin and cayenne and some cheese -- you can make it the the way your favorite mexican dive makes it! thanks for sharing anna maria. my whole family loves it!

Oh my gosh, this is sooo good! If you are looking for the taste of canned sauce, go elsewhere. This is a very rich sauce with a Mole edge.

This recipe seemed to have "promise", but my family did not like it at all. Sorry.