Very tasty and easy to make. I used this recipe rather than using a packet for beef enchiladas. I usually have everything on hand to make it, so I will keep the recipe handy. Thanks for sharing.

I have made this enchilada sauce often. It is so quick and easy.

I use this all the time, thanks for sharing.

Easy and delicious!!!!

My family loves this enchilada sauce. I messed it up big time the first time I made it. The oil was too hot and completly blackened the flower. Pretty funny.

I must be using really crappy chili powder because I didn't like this very much! I will try it again using a better quality chili powder.

Very yummy, better than canned for sure! I used New Mexico chili, but I think I will try California chili next just to taste the difference. It's not quite like the Enchilada sauce at my local joint, but it's close enough!!

I am an absolute mexican fanatic. I make mexican all the time in my house and this is by far the absolute best enchilada sauce i've made, I will not make or buy another kind....ever...

This was waaay too chile powder heavy for me. I read some other reviews that said there was too much, so I doubled everything else except for the chile powder and oil (to try and make it slightly healthier). It still tasted overwhelmingly of chile powder, you couldn't taste any of the other spices, and it made the enchiladas kind of gross, even when topped with tons of salsa and cheese. I definitely would not make this again without drastically changing the chile powder/spices ratios.

This turned out great. Very easy and flavorful. Be sure to use a good quality chili powder. I also added just a tiny pinch of sugar which I though added another nice layer of flavor, but the sauce is also really good without that. A keeper!

This was an excellent sauce, we used it as a replacement in another recipe and it was amazing. I had a deep, rich enchilada sauce that balanced nicely with the Monterey jack cheese we chose.

I agree with a few of the reviews, way to much Chili Powder and it was a little bland. My family did not like it at all, even after I added more spices.

My store stopped carrying the brand of suace i usually use, so i made a recipe simmerlier to this, it was preety darn good but I thought i would try to find something better. This was exellent enchilada sauce, I did add a few squares of hershys choc, and simmered on low for about 20 minutes just to let the spices combine together(Just like i did with my recipe). I actually doubled the recipie and made spanish rice to go along with the enchiladas. Overall a good sauce, very simmilar to what I had already made, so I think next time i will just combine the recipes and see how it turns out. Once you try this though you will never buy canned agian. Also for those who had a prob with 10 min sauce, simmer it longer, that should fix the prob. Also if you want to make it a day or two ahead of time, that will really let the spices blend together.

This recipe is exactly like the one I was raised on, except for one thing which I thinks makes a world of difference. substitute a can of chicken broth instead of the water and then thicken to desired consistency with sorn starch. It's a hit every time. We use it on everything from enchilda's to scrambled eggs.