Reviewer:

Reviewed: Oct. 27, 2003

Great sauce! I cut back on both the garlic and the hot chili powder, but it certainly deserves five stars in my book! I won't be using the canned sauces ever again! Thanks for the post, Anna Marie.

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1 user found this review helpful

Reviewer:

XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

Reviewed: Oct. 23, 2003

Excellent sauce! It's more of a mole sauce versus a typical red enchilda sauce. I followed the recipe exactly as written, but added some crushed red pepper flakes since I didn't have hot chili powder. Thanks Anna Marie!

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2 users found this review helpful

Reviewer:

HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

Reviewed: Jul. 3, 2003

sauce was excellent. will make again

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1 user found this review helpful

Reviewer:

2NDNATURE

Reviewed: May 13, 2003

This enchilada sauce was really, really good!! It was easy and delicious, thanks. I will make this again.

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2 users found this review helpful

Reviewer:

VERYGM

Reviewed: Jan. 16, 2003

This is wonderful! Rich and yummy. I used vegetable broth to make it vegetarian. Great over blackbeans and rice, too.

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4 users found this review helpful

Reviewer:

EEDELAVAN

Reviewed: Aug. 26, 2002

Very yummy! The whole family loved this sauce for our chicken enchiladas. We used Mexican chocolate for an even more authentic taste. Will make again.

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13 users found this review helpful

Reviewer:

neiciebeans

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

Reviewed: Feb. 23, 2002

I didn't care for this recipe. It was easy to make, but was too bland and "brown" tasting for me

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2 users found this review helpful

Reviewer:

LYPEACHES

Reviewed: Sep. 1, 2001

This is an excellent recipe. I made shredded beef enchiladas with it - everyone loved it. It is tangy and different. I didn't have semi-sweet chocolate squares, so I used unsweetened chocolate squares and 4 tsp. of sugar.

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9 users found this review helpful