Excellent sauce!! However I do use beef or chicken broth depending on what type of enchiladas I am making instead of the water.

this was really bitter. I had to add more tomato sauce to cut back on the bitterness. Will not be making this again.

The Enchiliada sauce was soo yummy. This was the first time I ever made red enchilada sauce before, So I was very surprise how good it turn out!

Very good sauce. I have never made this before and was expecting it to be similar to the can stuff, but it was way better. Thanks

This sauce was excellent. I used it when I made the cottage cheese chicken enchiladas. I won't ever need to buy the canned stuff again!

I would have given this a 5 star, only we like more tomato in our sauce. I upped the tomato sauce to 1 cup and left everything else the same. I am a mexican food junkie, and this is way better than anything in the local restaurants. Super yummy!

Ok, I really liked this sauce the first time I made it except it didn't make enough. I also only added a few Tbsp of chili powder as well as some paprika( you need that, it does make a difference) and some cinnamon. The second time I made it I followed the recipe and added the full 1/4 cup of chili powder. Now, I like spicy food but there was no way anyone could eat that. I had to keep adding liquid to try and tone it down then it just basically ruined the batch. My suggestion is to add Chili powder a little at a time, let simmer in between each addition and keep taste testing it. Then you can get it perfect for your family. Also, it was so easy too. I'll never buy store bought sauce again.

It seemed a bit too thin in the saucepan (next time I will use less stock). It still had great flavour, and the enchiladas turned out very well. I'll definitely use this again!

I webt with the other reviewers suggestions and used chicken stock in place of the water.I also used the three T of oil, but used 1 1/2T of flour, 2 T of regular chili powder , 1 T of mexican chili powder, and 1 T of paprika.It was plenty for the five us, enough for the leftovers, soooo good!!Will never buy canned again. Thank You!!!!!

I have to thank awesome in tummy for the best enchilada sauce I have ever made. As well as the easiest. I believe that the additional suggestions made all the difference in the world. YUMMY indeed!!

Thanks Mrs Espy... I'm really glad to have a recipe for an Enchilada Sauce that I can make instead of having to use store-bought. I used less water than called for and about twice as much tomato sauce. Also equal amounts of chili powder and paprika. Added a dash of cinnamon, lots of garlic powder, and some generous shakes of hot sauce. I used the sauce for Black Bean/Spinach Enchilada Pasta... but while the pasta was cooking I dipped some tortilla chips in the sauce for my appetizer!

Delicious! Easy and so tasty. I used ancho chile powder, regular chili powder and about 1/4 tsp chipotle powder until I had the amount listed. As far as garlic powder, I just gave it a sprinkle or two. Probabably less than 1/8 tsp. I will double this next time as we really wished there was more. This was great on my enchiladas. My husband thought it was a little spicy, but my son and I loved it. I will admit maybe I did go a little heavy handed on the chili powders. Thanks, Mrs Espy, I loved your sauce!

Very good. Good Enchilada/red chili sauce.

I thought this was very good, was the first time I made enchilada sauce.

I will never buy enchilada sauce!!! I love the ease and taste of this recipe. I use it in so many dishes and always have all the ingredients in my kitchen.

As per the advice of other viewers - I doctored it up. It transforms into one of the best enchilada sauces on the planet! I used half California Chili Powder and half New Mexico Chili Powder. You can find these in the Mexican food section at the supermarket in the little baggies. Instead of water, I used chicken broth, 8 oz. of tomato sauce, and 1 tsp. oregano, and 1 tsp. cumin. I made chicken enchiladas and they were the bomb! I will definitely make this again :-)