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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 22, 2008
Thank you! I used a blender to make the sauce (without the flour) as the old recipe I couldn't find did and I used Olive oil. No tomatoes! Real Enchilada sauce never had tomatoes! Thank you again.
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1 user found this review helpful

Reviewer:

LAURELP52
Cooking Level: Expert
Living In: Eugene, Oregon, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jul. 29, 2007
Great! It really woke up my enchiladas.
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0 users found this review helpful

Reviewer:

MACDODC
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The reviewer gave this recipe 1 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 5, 2007
This sauce did not turn out well at all - it tasted more like chicken broth than enchilada sauce.
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Reviewer:

Keiko B
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 29, 2007
This sauce was wonderful! I added a jalapeño and it really turned out great. I browned the flour and onions a little longer than the recipe said to, just until they turned a reddish-brown. I also didn’t add as much stock as was mentioned in the recipe. I read the reviews saying it was too runny so I added it a little bit at a time. This was really a great sauce. I was looking for something other than the canned sauce and this hit the spot. It wasn’t too spicy so if you’re looking for spice, add a jalapeno or two. Thanks!
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5 users found this review helpful

Reviewer:

Bess
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 8, 2007
This is so good and fresh tasting. Used it with the McCormick and Schmick's lobster and sprimp recipe, was a hit!!
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1 user found this review helpful

Reviewer:

nora
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 7, 2007
This is a pretty easy recipe, a little on the thin side, though. Also, I found that the toasting of the chiles in the oven was a bit time-consuming. Especially when the same effect can be produced by quickly pan searing the chiles. To do this, I usually cut the peppers in half, remove the seeds, then over medium high heat I fry each half about 10-15 seconds per side, while applying pressure with a spatula. Then, just continue the recipe as written.
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1 user found this review helpful

Reviewer:

Kevin G.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 3, 2007
Easy and pretty tasty.
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1 user found this review helpful

Reviewer:

Queenbiaach
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 11, 2006
Boiling the Chile peppers as oppose to just letting them soak is what I usually do. After boiling, I just pop the whole thing (minus seeds & stem) in blender. I strain in a colinder afterwards. It is time consuming but it does keep it thick. I add garlic powder, onion and salt. While boiling the smell ifmakes you cough, you got yourself some HOT sauce!
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Reviewer:

Jeanette
Cooking Level: Intermediate
Living In: El Paso, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Aug. 10, 2006
I tried this recipe at my aunts house and just had to have it this was an incredibly good flavorfull sauce. I have tried many and made many more to find the best and this is close to it.
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4 users found this review helpful

Reviewer:

Courtenay
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 3, 2005
Great recipe! We add a chocolate bar to the leftovers during reheating for a quick "mole-style" sauce.
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2 users found this review helpful

Reviewer:

Mrs Neel
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 9, 2005
I made enchiladas for my whole family. Everyone LOVED them, the sauce is what really did it. They were all so amazed that I made the sauce and didn't simply use the store bought stuff (which I will never buy again). I doubled the number of chilies and added more flour. The hardest part was removing the pulp from the skin. The effort was well worth the end result.
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4 users found this review helpful

Reviewer:

KASIEBUB
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 18, 2004
This is SO much better than any red sauce. I'm not partial to a tomato based sauce, so this hit the spot. Granted, it isn't meant to be something made in 5 minutes, but it is to be expected when you make something AUTHENTIC. If you take the time, you will be rewarded!
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3 users found this review helpful

Reviewer:

ALTO2
Cooking Level: Expert
Home Town: Fresno, California, USA
Living In: Corvallis, Oregon, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 29, 2003
This sauce was good and probably very authentic but it didn't really thicken up like it was supposed to until it was cooking and even then it didn't get very thick. In addition, it took a lot longer than anticipated, primarily with the pepper preparations, toasting, soaking, scraping. Turned out fine just didn't seem worth the effort.
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12 users found this review helpful

Reviewer:

BASTIANS1
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jul. 16, 2003
Finally, I've found an enchilada sauce recipe that equals the flavor found in my favorite Tucson restaurants. Easy to make, perfect consistency, and the "heat" can be adjusted according to the chiles use.
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12 users found this review helpful

Reviewer:

TINKER31
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