The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 18, 2006
It was so easy!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Lula, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 24, 2006
I doubled the tomato sauce and used chicken broth instead of water as suggested by some others - This sauce is much better than any canned sauce I have used.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 23, 2005
Very good, very easy!! I was happy to find such a simple recipe the very first time I tried to make it. I was getting headaches from the canned stuff, who knew it has MSG. This one is great, almost as easy and better for you than the canned stuff.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 8, 2005
WOW! I was really nervous about this. I usually use the can sauce, but I couldn't find my regular brand. I took the advice from another review- using 3TBS oil (but I used butter instead) and 1 TBS flour, but I sauteed some minced garlic in the butter first, then instead of 1/4 can tomato sauce, I used 1/2 can. I was so scared I was going to have to throw out my veggie and chicken enchiladas, but not only did it taste wonderful, my husband had three servings that night, then polished of the rest the next day. I only got to have one serving! He said it was better than the can kind! I'll be making it again this week. Thanks so much for the recipe and the tips! Just a note, even if it doesn't taste that great by itself, it's incredible when on your enchilads.
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Cooking Level: Intermediate

Living In: Fresno, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 7, 2005
Very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 5, 2005
Delicious, Everyone loved this sauce. Once you learn how to make it very easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 15, 2005
Excellent! Just like what you get at TexMex restaurants here in Houston. I didn't have enough chili powder so I "handmade" some, but it still turned out wonderful. I had my doubts while I was making it, tasting it by itself I was thinking it wasn't so good, but once it melded with those corn tortillas and cheese --- OH MY!!! Definitely a keeper - I have an industrial sized jar of chili powder now!
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Cooking Level: Expert

Home Town: Sherman, Connecticut, USA
Living In: Spring, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 26, 2005
.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 21, 2005
I have tried many enchillada sauces and this one takes it all!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 9, 2005
Excellent I used cumin and chicken broth instead of water
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 23, 2005
I'm only going to rate this a 3 for one reason. The recipe as listed is not very good. However, with the help of other reviewers - it becomes one of the best enchilada sauces EVER. First off, I used half California Chili Powder and half New Mexico Chili Powder (available in the Mexican food section of your grocery store in little baggies.) I used chicken broth instead of water, 8 oz. of tomato sauce instead of 4 oz, and added 1 tsp. oregano, 1 tsp. cumin, and 2 tsp. turbinado sugar. I made beef enchiladas and they were AWESOME! So don't be afraid to try this recipe - just doctor it up a bit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 9, 2005
This was sooooo nummy! I will definately use this instead of canned sauce. Thank you so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 3, 2005
This was quick, easy, and tasty. Much better than any canned or instant sauce.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 19, 2005
Maybe I did something wrong, but this was nothing like any enchilada sauce I've ever had. VERY watery, no real flavor other than the chili - was like hot water mixed with chili powder.
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Cooking Level: Intermediate

Home Town: Hemet, California, USA
Living In: Sugar Land, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 7, 2004
Very good as is.
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Cooking Level: Expert

Home Town: Redwood City, California, USA
Living In: San Mateo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 17, 2004
This is PERFECT!! I didn't use as much chili powder as called because I'm a wimp and it was great! Thanks!
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Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA
Living In: Shelby, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 14, 2004
This is very good. We use it on every enchilada recipe we try. We found that we use 1 tablespoon of hot chili power and 2 tablespoons of mild chili powder.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 8, 2004
I ran out of canned enchilada sauce in the middle of making enchiladas one day and found this recipe. Very easy to make, and tasted great. I may use some of the other reviewers suggestions next time and try adding chicken broth in place of the water, but I will use again. Thank you for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 12, 2004
Easy to throw together for a last minute recipe. Each time I make this enchilada sauce I double the ingredients for an extra batch that I freeze for later. Unlike commercially manufactured enchilada sauces I can control the amount of ingredients-especially the salt content. Cookgirl
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 18, 2004
This is my new favorite enchilada sauce. I use the bulk chilli powder at the grocery store and it is just right (not too hot). This is alot more like a authentic enchilada sauce than other recipes I have found.
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