The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 6, 2009
awesome! added a little bell pepper & one tbsp of flour....let it simmer...hit it with the hand blender make it smooth...yummmmm!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 16, 2009
I made a few changes to this. I omitted the oregano and basil. That was all I did, and it turned out very great! I think I will add less water next time though. It seemed a bit too watery for me, but tasted good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 15, 2009
This was really good. I used home-made salsa and my whole family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 26, 2009
Definitely a keeper! I made it with Enchiladas II from this site.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 25, 2009
This stuff is amazing! Doesn't take that long to make. We used to buy El Paso red enchilada sauce and this is soooo much better tasting as well as cheaper. A hint- try and find an Amish grocery store near you for your spices. It is amazing how much less expensive their spices are compared to the little bitty amount you get at the grocery store.
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Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA
Living In: Centerview, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: May 25, 2009
I read the other reviews and in order to avoid the "rague" flavor I omitted all the "Italian" seasonings (parsley, basil,oregano). I also followed the advise and used tomato paste as well as chicken broth. I also doubled the chili powder and onions. with those alterations it turned out great and much more authentic
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Jo
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Cooking Level: Expert

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 8, 2009
This is a great sauce. Makes a simple beef enchilada recipe fantastic. Also like to make a double batch and store in the freezer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 8, 2009
So much better than store bought!
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Cooking Level: Intermediate

Home Town: Los Gatos, California, USA
Living In: Wheatland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 5, 2009
The enchiladas that my family has always made have been made with a white sauce. My husband is not a big fan of the white sauce, so I had been looking for a good red sauce to try. I found it!! I didn't tell him about it, but when I made the enchilads using the sauce, he raved about them for days! He even took some over to the neighbors to eat, because he said that they were too good not to share. To this day, he gets excited when he knows that we're having enchiladas for dinner. I added a little more water to my batch though, as it tasted a little too tomatoey to me and I like a little runnier consistenancy.
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Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 1, 2009
very good...and easy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 27, 2009
I really liked this sauce. I read the reviews before I made it and several mentioned that it tasted more like a marinara sauce. I noticed that a lot of people used their Hispanic background as qualification for ripping on this sauce, so I'll use my status as an Italian girl to say this: What the heck kind of marinara sauce has chili powder and cumin! Those are both pretty strong, non-Italian flavors. Anyway, I find this a great alternative to those nasty canned sauces at the store. I only gave it four stars because I didn't feel like it made enough for a 13X9 dish of enchiladas. I'll double it next time. I may even try canning this. Yummy!
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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 22, 2009
This was easy and make a pretty good sauce. It wasn't as good as the Mexican restaurants, though.
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 21, 2009
I made this sauce and with a few minor alterations that I made due to lack of some ingredients, and a little tweaking, my family and I thought it was great. The only reason I gave it a four is because the recipe calls for tomato sauce and water, which only makes the sauce thinner. So the recipe is inaccurate and requires adjustment. I added some cornstarch mixed with water (think gravy thickener) to get the sauce to the right consistency because unfortunately I was in a bind (forgot my usual cans of sauce when I went to the store) and was trying to hurry. The sauce thickened really nicely with the cornstarch and tasted great. I only had green salsa on hand and used 1/4 C. of that along with 1/4 C. of Old El Paso Taco sauce since I doubled the recipe because I only had a 15 oz. can of tomato sauce on hand. Also added the last bit of La Preferida Hot Chipotle salsa because I wanted to use it up and it was what I first tried to use to thicken my sauce. When that didn't work, I went to the cornstarch as mentioned earlier. Overall a good recipe and will definitely make this for my enchiladas in the future...may not go back to canned sauce again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 20, 2009
This is very good, and becomes AMAZING with the addition of one more ingredient... Take 2-3 dried guajillo peppers, which are smoky, not spicy. Put about a cup or so of water in a small frying pan, and rehydrate peppers at a slow boil. You should have about 1/4 of water left at the end, which can be added to the enchilada sauce. Then, scrape the meat of the peppers off their skins, and stir these in too - yummy! (And be careful, these peppers are dark red and will stain your cutting board, fingers, etc...but they are ssooooo good, and good in chili too!)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 14, 2009
It definitely had a marinara flare to it.
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 7, 2009
I made this last night with the following changes: tomato paste, chicken broth, 3 tsp chili powder (2 regular 1 chipotle) and 1 tsp cocoa powder and I was absolutely THRILLED with the result. A friend once told me to add half as much cocoa as I did chili powder to any dish calling for chili powder, and since this vastly improved my homemade chili I've been doing it ever since. It did start out reminding me of spaghetti sauce but when you put in the cumin and chili powder it stops reminding you of that! I'm not entirely sure the tomato paste/chicken broth changes need to be made though. I had to keep adding water to mine (I let it simmer for about an hour while I prepared other things, and it kept thickening up on me). So the "watery when you use tomato sauce" complaint may not always be the case. And, I think water would've been fine for me--I left out the salt in the recipe entirely and it was still a bit salty to my taste at the end, which must've come from the broth cause it surely didn't come from my salsa. So I think the modifications of tomato paste/chicken broth were not really necessary unless you plan to eat the sauce immediately on something very bland (I used mine in Layered Enchilada Casserole from this site and it was great). I will go back to the originally written recipe next time I think :-)
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Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 30, 2009
I am not a big fan of Red Enchilada Sauce in the first place, I much rather prefer Green Enchilada Sauce. But this recipe was just odd to me, wasn't that tasty, didn't remind me of an enchilada. But then again, maybe just me because I don't really like Red Sauce?? Who knows.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 27, 2009
this is a good recipe..used tomato paste instead of sauce and chicken broth in place of water ..would recommend ..
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 25, 2009
Fantastic! I simply replaced the tomato sauce with tomato paste and it was wonderful. Great taste and consistency. We had it over tamales last night and are having it with enchiladas tonight! I won't buy or make any other sauce for a while, I'm sure!
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Cooking Level: Expert

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 23, 2009
This was a wonderful sauce. I was making enchiladas one night and decided I didn't want the sour cream sauce like normal and I found this one. Not too spicy, not too bland. It was just right for me.
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Cooking Level: Expert

Home Town: Estacada, Oregon, USA
Living In: Hood River, Oregon, USA

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