Reviewed: Oct. 14, 2009

Maybe I did something wrong here. This was my first attempt at enchiladas and it was no good. It just tasted like tomato sauce. I think I will buy it next time

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Hatchi

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Reviewed: Aug. 5, 2009

This is a great base recipe, but I made a few tweaks-first I sauteed garlic in the oil and used chicken broth in place of water, added oregano and cumin and a pinch of cinnamon. Also, I added a can of tomatoes w/green chilis and put most of the tomatoes inside of my enchiladas with the rest of the filling. Excellent!!

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Jenthecakelady

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Reviewed: Jul. 21, 2009

This turned out really good! I think it would have been even better had I had some better chili powder like the other reviews suggestted. I made chicken enchiladas so I used my broth from the chicken which I think made it better. It had a really good flavor. I wanted to make my own sauce because all the store bought has MSG and I was pleased with how this turned out. :)

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jarednchristy

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Reviewed: Jun. 17, 2009

Use chicken broth instead of water and add a little onion powder and you've got yourself a five star recipe.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: May 21, 2009

Very good! I used chicken broth instead of water and since I didn't want to waste my can of tomato sauce, added the whole can. SO good, I will never buy canned stuff again!

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SDMonica

Cooking Level: Beginning

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Reviewed: May 16, 2009

Good enchilada sauce base. I added cumin, pinch of red pepper flakes, pinch oregano and used 4 cloves garlic (instead of garlic powder). Much better than the canned stuff!

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JENNCC

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Reviewed: Apr. 25, 2009

LOVED IT. It turned out great everytime I cooked it.

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jacobo2005

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

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Reviewed: Apr. 21, 2009

I really liked this sauce..I did have to add some more spice. I put in some taco seasoning.

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kt

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Reviewed: Mar. 26, 2009

This was my first time making enchilada sauce myself. I'm not sure why, really, since I make nearly everything from scratch, but with this sauce I normally just grab a can at the grocery store. Not anymore! This was so easy to make, I always have chili powder around, and it tasted better than the store-bought stuff anyway! One tip for anyone making enchilada sauce for the first time, the recipe states to "salt and pepper and garlic powder to taste". Be fairly liberal, because this does require a decent amount of these things. I used probably 3/4 t. salt, 1/2 t. pepper, and about 1 t. garlic powder. Also, after simmering, I thought this could be a little bit thicker, so I added about 1/2 T. of tomato paste. This was so good and made awesome chicken enchiladas! I can't wait to eat the leftovers!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Mar. 21, 2009

Very easy and quite good. You can vary the flavor by using a different specialty chili powder. I always use chicken broth instead of water. Love it!!

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RUIZD

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

I followed the recipe exactly, and my husband and I found it to be very bland. Maybe next time I'll follow other reviews and try harder to find the New Mexico chili powder.

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silverlight928

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Reviewed: Feb. 5, 2009

very authentic taste i used it as the perfect sauce on my chile rellenos. the family loved it!

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janice

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Reviewed: Feb. 4, 2009

from one picky south texas mexican I have to say, this is AWESOME!!

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retrocookinmomma

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

I just made this sauce for an enchilada recipe I found on here. I didn't want to use canned. This is so good. I made a few modifications. I doubled the batch. I also made this with chicken broth and added cumin. YUM! This is so good.

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CherylLee

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Reviewed: Jan. 10, 2009

Awesome! Why not make this instead of using the canned junk. It tastes so much better.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Jan. 4, 2009

I used El Pato tomato sauce, added some dried oregano, and omitted the salt. Very good. Made this for "Cottage Cheese Chicken Enchiladas" from this site.

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Francesca

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Reviewed: Dec. 14, 2008

This recipe was wonderful!!! I am allergic to onions so I usually have to avoid pre made mexican sauces. This was the answer I was looking for. I use this on chicken and cream cheese enchiladas with rice and cheddar cheese inside as well. Thanks!

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Dea Weeks

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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Reviewed: Dec. 12, 2008

I was going to make Chicken Enchilada Soup from this sight but I didn't have any enchilada sauce. I looked at what was on this sight and decided to give this one a try. It was great!!! I will never buy enchilada sauce again. Not only was this good but it was so easy to make. Thanks for sharing this recipe.

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CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

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Reviewed: Dec. 8, 2008

Great Stuff and so easy to adjust once you have a basic recipe! I did end up adding some cornstarch in cool water towards the end because it wasn't quite thick enough. My BF was so happy because enchiladas are his all time fav and he said these were just as good as the restaurant. Overall very pleased :)

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Red

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 22, 2008

I made this recipe on a clean out the fridge night. I had about a cup of chicken broth left so I cut a cup of water and added chicken broth. I also cut way back on the chili powder to keep it mild for my kids and husband. It lacked a little something so I added a half a tablespoon of sugar and that seemed to balance it out just right. I simmered it for at least twice the amount of time called for because it was a little thin. It reduced down nicely. Used this over the top of Chili Rellenos Casserole.

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