Reviewed: Apr. 29, 2013

excellent

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Reviewed: Apr. 17, 2013

I enjoyed the simplicity. After baking enchiladas we topped off our meal with the remaining warm sauce, yummy!!!! Thank you.

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Pamila's Kitchen

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Mar. 29, 2013

Fast and tasty! I didn't boil it or add the broth, but purre'ed everything in my cuisenart and thinned it w/water. It was delish.

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tarita2004

Cooking Level: Expert

Home Town: Dillon, Montana, USA

Living In: Missoula, Montana, USA

Reviewed: Feb. 17, 2013

I realized I didn't have canned sauce so was looking for a recipe I could use then and there. This was perfect as I had all of the ingredients and it tasted great! Thank you, I didn't change a thing!

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LEANNE

Cooking Level: Expert

Living In: Merritt Island, Florida, USA

Reviewed: Jan. 28, 2013

The only think I did different with the sauce was I added 2 finely minced chipotle peppers in adobo sauce for a smokey flavor and a little heat. Used on top of homemade burritos. My family really liked this, will use it again!

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MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Nov. 29, 2012

Loved it!! So easy and tastes great! I'm not a cook, but my enchilada dinner got rave reviews from my husband and children! Thanks for the recipe.

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nancy

Reviewed: Nov. 17, 2012

This was very tasty. Made exactly as is, except for the garlic powder. I didn't have any, so I substituted on clove of garlic. Thanks for sharing.

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Vicki Stein

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

Reviewed: Nov. 13, 2012

Great enchilada sauce. I didn't have the tomato puree on hand so, I had to leave it out and it was still really good. Most enchilada sauces I have tried are pretty thin anyway. I was surprised by people commenting that this sauce was no better then canned sauce. This is a gazillion times better then canned sauce. Thanks, for the recipe.

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Colette

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Hoboken, New Jersey, USA

Reviewed: Nov. 6, 2012

Very easy and great tasting recipe that I didn't have to change a thing. Will definitely make this again.

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CookinCanada

Cooking Level: Intermediate

Reviewed: Nov. 1, 2012

I thought this was great. It was better than a canned sauce, but of course it tastes a little canned because some of the ingredients come from cans. This is not a problem for me. I omitted the tomato paste because I didn't have it and still thought it was great with our enchiladas. I will use this again and again.

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