Reviewed: Apr. 26, 2012

Simply amazing sauce!!!

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Reviewed: Mar. 25, 2012

This is an excellent sauce if you follow other reviewers' advice and substitute a 6-oz can of tomato paste for the tomato sauce. Otherwise, it's way too runny. With tomato paste it's a five-star recipe. Since the original recipe calls for tomato sauce, I'm giving it four stars.

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Leonda58

Cooking Level: Expert

Reviewed: Mar. 15, 2012

This was terrific, kids loved it and husband said twice during dinner how good it was. Will be making again and again.

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LuvYankee46

Reviewed: Mar. 11, 2012

Thank you for submitting this sauce recipe! It worked out very well for us! I was in a pinch without canned sauce. But I don't really want to go back to canned sauce now! I used a 7 1/2 oz. can if tomato sauce with jalapeño in it & med. spicy salsa!

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bakersgirl0506

Cooking Level: Intermediate

Living In: La Push, Washington, USA

Reviewed: Feb. 11, 2012

This sauce was ok. I didn't have minced dried onion or dried parsley, and used an entire 8 oz of tomato sauce, and used 1-1.5 cups veg broth instead of water. I simmered it in a wide, flat pan for 20ish minutes and it thickened up nicely. Next time, I'd try some of the recommendations: 1- chicken broth 2- double the chili powder 3- add a bay leaf or two AND I'D DOUBLE THIS RECIPE. There wasn't enough sauce for Tomato Enchilada Bake.

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lana_alcorn

Reviewed: Feb. 8, 2012

Did not have the canned kind and decided to take a look here. Found this recipe and will no longer buy the canned stuff this was so easy to make and was amazing!!!!! I only had tomato paste so mixed half to 3/4 of the can with the 1 1/2 cups water. (the rest of the paste i just mixed into my enchilada filling)

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kmaras

Cooking Level: Expert

Home Town: Round Lake, Minnesota, USA

Living In: Worthington, Minnesota, USA

Reviewed: Feb. 2, 2012

Our standard enchilada sauce recipe! Excellent! We even can it so we have enough on hand.

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Jane

Cooking Level: Intermediate

Reviewed: Jan. 24, 2012

Was OKAY, but this is not a recipe I will be repeating again.

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Michelle Nelson

Reviewed: Jan. 19, 2012

This is the first time I've made an enchilada sauce and this is AWESOME! Had I known how easy it is to make, I would have never bought the canned stuff. I doubled the recipe with a few exceptions...I used 4 tsps. onion, one 8 oz. can tomato sauce (that's the size they come in in my part of the world...6 oz. would be tomatoe paste), and I used chicken broth instead of water (if I had pork broth, I would've used that instead). I used my immersion blender to blend it to a nice, smooth consistency so didn't have the 'Ragu' effect that one writer mentioned. I am using my enchilada sauce for a posole recipe that I am sure will be magnificent. I'll report back.

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ginwich

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Reviewed: Jan. 16, 2012

This sauce was pretty good though it was really really watery...I added a small can of Tomato Paste to it to thicken it up...should've added some additional seasonings but I didn't. It thickened up perfectly after adding the Tomato Paste and tasted pretty good.

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