Reviewed: May 20, 2012

Love this since it is not tomato based!

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Reviewer:

Kerri Bear

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

Living In: Fort Lewis, Washington, USA

Reviewed: May 2, 2012

The recipe is pretty good. I decided to leave out the chocolate, and I decreased the amount of chili powder to 3 tablespoons, which was still quite spicy. I also slightly reduced the amount of cinnamon. Next time I plan to try adding a bit of tomato sauce.

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Reviewer:

thelittlecook

Reviewed: Apr. 4, 2012

Very good! Wanted something to go with mexican eggrolls (rice, black beans, corn, and cilantro) and this looked promising. Made according to the recipe except left the chili powder out since we're not fans. Went perfectly as a dipping sauce. Will definitely make again and even use as an enchilada sauce for actual enchiladas :)

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Reviewer:

Jessica

Cooking Level: Intermediate

Reviewed: Apr. 2, 2012

I was very skeptical about this--even after it was cooked! It's not your typical canned enchilada sauce. However, it was spectacular on the chicken enchiladas I made! I put in 3 Tbs of the hot chili powder and it was plenty! You have to stir constantly until it's thickened. Then I simmered it another 30 minutes to let the flavors intensify while I assembled the enchiladas in the pan. Awesome!

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Reviewer:

Theresa R.

Reviewed: Mar. 19, 2012

Incredible! But I added one 15 oz can of tomato sauce. It made enough sauce for two 9 X 11 pans of enchiladas.

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Reviewer:

Sue

Reviewed: Mar. 4, 2012

This was awesome, got rave reviews from the entire family, will definitely make again. Only used the 32 oz. box of chicken broth (4 cups) and came out fine.

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Reviewer:

VASSFAMILY

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: West Palm Beach, Florida, USA

Reviewed: Feb. 7, 2012

So good! I only wish I had made more!

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Reviewer:

Jenny

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

Reviewed: Jan. 18, 2012

Took me more time finding the canned stuff at the grocery store than to make this from scratch and this tasted just as good. I will never buy canned again. Delish!

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Reviewer:

Julianne

Reviewed: Dec. 29, 2011

Awesome! I will never buy enchilada sauce again! This is much closer to the mexican restaurant enchiladas I like than anything else I've found. It can be too salty if you use regular chicken broth so I would recommend reduced sodium broth. (I am a salt-a-holic so this is something coming from me!)

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Reviewer:

amym

Reviewed: Dec. 11, 2011

It was ok... Not as good as what you can get in pretty much any standard Mexican restaurant. It was good enough to use, but I'm not sure I would go out of my way to make it again. The recipe makes tons of sauce. I recommend making half the recipe unless you want to keep a batch fot the freezer.

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