This was OUT of the world! I made it to gone on enchiladas made with home made canned taco chicken, onion, cheese and flour tortillas. My husband was VERY sceptical at first, but finally agreed we should at least try it. He was nearlly sobbing with happiness when I served it and knocked the kids over to get seconds. Made exactly as recommended, tho I did cook it much longer then 30 mins to reduce it to a consistancy I liked. (I wanted it a bit thicker.)

I just finished whipping this baby up and it was delish! I didn't have a few ingredients on hand so I substituted and it came out wonderful. I only added 4 cups of chicken broth, and only had 2 tablespoons of chili powder. I didn't have oregano, but I did have 'italian seasoning' flakes which worked fine. Then I added few good squirts of Siracha chili hot sauce (yep the thai kind). It filled in the missing 'chili' flavor. Lastly I added some chicken bullion instead of salt to round out the flavor, but it probably would have been fine without. I loved the complex flavors. Thumbs up!

I tried this recipe and thought that it was different from the flavor of the mexican food restaurants here in AZ but we liked it anyway.

Amazing recipe. No changes. Froze half and used for enchiladas the next week. Wish I had more!

I made this as written, except I didn't realize that I only had a small amount of chili powder. I substituted paprika instead and it was very good. I only made 1/2 of the recipe as I was using it for wet burritos and needed a smaller amount. I loved the hint of sweetness the chocolate gives this sauce...like adobo sauce. This one will be made again and again.

I've adored this recipe many times and do use an emulsion blender to smooth it out. It makes so much I could put the leftovers in a squirt bottle and use on other dishes or tortilla chips as a snack. I don't like to read reviews giving accolades to a recipe that they have tweaked, but a couple of times I did not have ingrediants on hand and this recipe is very forgiving. I've used a pinch of Italian herb seasoning or 5-Spice mix when out of oregano, a few splashes of beer when not enough chicken stock on hand, a dash or two of Shirracha sauce if chili powder is not spicey, etc. But the old tried and true comeback to recipe is this one. Kudos to you.

Taste is great but a little more time consuming than I would have thought.

This came out kind of bland, maybe because I used my own stock which was light so I added some salt; normally I would make this with just oil and water and all dry spices. I decided to add just a TBSP of tomato paste and it came up nicely.

I love this sauce! I've tried several home made enchilada sauces and they are good but this time I was looking for something different. This one fit the bill and tastes so good and has such a depth of flavor that I haven't had in other sauces. It does taste similar to a mole and I loved that it didn't have tomato sauce since I was looking for one without it. I will definitely be making this sauce again.

I do not think I could have screwed this recipe up more than I did, so it is a real testament to the recipe that it still turned out AMAZING!!! I followed the recipe exactly, until I got to the part when you add the flour and chili powder. I was multi-tasking in the kitchen and accidentally grabbed the cinnamon instead of the the chili powder. Add I added two tablespoons before I realized my mistake!!!! Oh my! I almost tossed the whole thing, but I had just made chicken broth and had quite a bit, so I thought what the heck, maybe I could fix it. I don't have ANY idea what measurements I used after that point...only that I used the exact ingredients called for, with no additions. I added and stirred and tasted, over and over again until that "Eureka" moment finally came! I am so, so glad I stuck with it. This is absolutely wonderful! Very authentic, and the flavors are much more sophisticated then anything you will ever get in a can! A quick note- I added the broth very slowly and whisked constantly and did not have a single problem with lumps. This deserves way more than 5 stars, and I can NOT wait to decide what I most want to cook with it. Thank you, thank you, a thousand times thank you Anna Marie! This is tremendous :)