Reviewed: May 20, 2007

Ok...I made the mistake of making this without reading the reviews...big mistake. The way the recipe is written is really, REALLY bland. I like the idea of being able to make my own sauce, but I would have to doctor it up quite a bit to get it the way that we like it. As written it's ok....but it could be great. Thanks for the post.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2007

This sauce was so easy. I was hesitant about adding that much chili powder, but it wasn't too much. Next time I'll try substituting chicken broth for the water as other suggested to give it a little more flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pam

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2007

I don't know what happened, but this turned out terrible. I followed the recipe to a "t" too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SARAVERONICA

Cooking Level: Expert

Home Town: Pima, Arizona, USA

Living In: Bangalore, Karnataka, India

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2007

This was a great recipe. I tweaked it based upon what other reviewers said: 3 TBS oil 1 TBS flour I added crushed garlic to oil I also added 1tsp oregano, 1 tsp cumin and 1 tsp sugar. Also a shake of cinnamon:) I added 1/2 teaspoon paprika and 2 cups chicken stock instead of water. I omitted the tomato sauce because I dont like tomato sauce in my enchilada sauces. It came out AMAZING! My husband LOVED it. He had double servings and polished off the dish the next day. All I have to do now is find a really great recipe for the inside of the enchilada! I will definitely make these again. Family favorite:)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jecca

Cooking Level: Intermediate

Home Town: Rocklin, California, USA

Living In: Renton, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2007

I loved it. It's a good sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joanna

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2007

VERY GOOD.I substituted half the chili powder with hungarian red paprika, I felt it tasted more like the restuarants this way. BOth are really good and really easy to make.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Aladyinredpolish

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Pecs, Baranya, Hungary

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2007

This was so easy...won't have to buy canned enchilada sauce again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GINGIN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2007

We made this to use on cheese enchiladas and everyone loved the sauce. Some said that it was better than any they've had at local restaurants.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Yo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2007

I was actually quite surprised. This was VERY good, and I am very hard to please when it comes to enchilada sauce. I did change it a little. I doubled the recipe. Like others, I used chicken broth. I used crushed garlic. But most importantly I used El Pato Jalapeno tomato sauce and a can of Herdez red salsa. I was a little hesitant to use the Jalapeno tomato sauce since it is very hot, and hubby hollers when I use it in anything (and he's of Mexican heritage, go figure.) I would have used El Pato hot style tomato sauce (in the yellow can) but didn't have any. But actually, with the chicken broth and water, it was perfect and hubby really liked it. Oh, and come to think of it, I didn't double the chili powder! An oversight on my part while I was doubling the recipe. Thanks Brenda. I will no longer use the can or packaged stuff, and the ingredients are things I almost always have in my kitchen.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

RAINYDAYWOMAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2007

A healthier, tastier alternative to canned sauce. I made this several times now. Based on other reviewers, I replace the water with chicken stock and add my chili powder based on personal taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chesapeake Baybe

Cooking Level: Intermediate

Home Town: Shenandoah, Pennsylvania, USA

Living In: North Beach, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2007

I use this recipe everytime I make beef or chicken enchiladas. For some reason, in my area of Toronto, I can't find packages of dry enchilada sauce mix, so I decided a few years ago to use this one. It's fast and easy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dave Walker

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Richmond Hill, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2006

i've made this many many times and the enchiladas came out so good, that i have even had them for breakfast the next day. yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LAURIE444

Cooking Level: Intermediate

Home Town: Stevens Point, Wisconsin, USA

Living In: Fort Myers, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2006

Luckily I had a can of enchilada sauce in the pantry, cause this was totally inedible. I thought it tasted tinny, and my husband simply couldn't tell what it tasted like.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2006

Good recipe but the type of chili powder does make a difference. I've made this recipe several times with minor changes. I prefer to use less chili powder and add some cumin and it was also excellent made with powdered taco seasoning instead of chili powder and the grandkids loved it. Next time I'm going to try using chicken broth instead of water.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MYSTE

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2006

This was just OK. Too thin for our tastes and it needed some essential seasonings such as cumin. I enjoyed the "Ten minute enchilada sauce" on this site much more.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2006

I thought this was a very good I added a little ground cuminseed to it and it was very good. It was a last minute decision to look up enchilada sauces and it was much better than the packages I usually buy. I will use this more often

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lela

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2006

Used this on "gerrys chicken enchiladas" soooo easy, loved it, got rave reviews! Thanks Brenda!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2006

I will never buy canned sauce again after making this recipe. I doubled it, using 4 c. chicken broth (2 cans) and 2 8 oz. cans no salt tomato sauce. I also used 5 Tbls oil with 3 Tbls wondra flour. Wondra does not get lumps! Best flour on the market. I know people have said in earlier reviews to not skimp on good chili powder, but I used what I had which was my own store brand and was just fine. I did the cumin and oregano thing as others have done....to taste. I really doused the sauce into my beef mixture as well as over the enchiladas This sauce tastes better than my favorite Mexican restaurant where I always order the enchiladas. My son took a dish of these enchiladas into school for a party in his Spanish class and got extra, extra credit for it. Hooray Mrs. Espy for this wonderful recipe. Big hit around here!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Judy Rockford

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2006

While this was simmering, I didn't think this was going to work - or taste very good - but it was wonderful on our beef enchiladas. The only change I made was I used jarred taco sauce in place of the plain tomato sauce. Very easy and delicious. Thanks, Mrs. Espy!

Was this review helpful? [ YES ]
0 users found this review helpful