Reviewed: Nov. 19, 2009

very easy and good!

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cruisergirl21

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

OMG this is my go-to enchilada sauce! I've abandoned my mom's time-consuming blender process for this SUPER FAST, SUPER YUM recipe. It is the BEST! I use butter instead of oil, and instead of water I use a 15-oz can of beef broth. But FIVE STARS for a fantastic enchilada sauce! This is the only enchilada sauce I make anymore. Thank you!

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ChristinaTheMouse

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: New York, New York, USA

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Reviewed: Nov. 9, 2009

Very quick and easy. I use olive oil just cause it's what I have handy and it works. This recipe can help people cut sodium if you find no salt added tomato sauce.

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Rdsubjec2fluding

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Reviewed: Nov. 9, 2009

I have made this twice now and both times came out great. The canned stuff is a waste of money and taste. I did not have self-rising flour so I used all purpose and a bit less chili powder to save on cost. It still comes out so much better than regular canned. I don't think anyone will be disappointed with this one. Never will I go back to canned.

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croslexmom

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Reviewed: Nov. 8, 2009

very good!

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Nov. 8, 2009

No need for canned sauce any longer. This is very good and so easy. It doesn't have the bitter taste so often found in canned sauce. We found it a little salty for our taste so will be careful with the salt next time. We like this but may also try a little hotter chili next time.

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Reed

Cooking Level: Expert

Home Town: Antioch, California, USA

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Reviewed: Nov. 5, 2009

Overall, this sauce was good. It is super easy, and doesn't use a ton of ingredients which is why I chose this one. I can't say it's that much better than store bought enchilada sauce, but it was good. I was concerned about the amount of chili powder at first, that seemed like alot so I thought maybe it was an error or it was going to be super spicy, but nope, it's right. I had to make this sauce twice because the first time it burned right after I added the chili powder. The second time it came close, but I took it off the heat when I was adding the chili powder though. I'm not counting off for that because I was using a stove I'm not use to, and different stoves/ovens heat differently so that would probably explain the ruined first batch - just watch your heat when adding the chili powder!

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Jaay

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 3, 2009

very good. I was looking for a quick enchilada sauce recipe since I looked in the cupboard and (of course!) no enchilada sauce mix.

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JESSICASRECIPES

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: Oct. 28, 2009

SO simple, so tasty! I usually don't like enchilada sauce, but this was yummy! Because it is a quick recipe, it was hard to multi-task while cooking it bc I was afraid it was going to burn. Still wonderful. I used canola oil instead of vegetable oil, and any chili powder is fine.

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tifferlopez

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Reviewed: Oct. 28, 2009

This was the most simple recipe. I didn't have tomato sauce so thinned a small tin of tomato paste instead.

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Linda E

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Reviewed: Oct. 28, 2009

Very good recipe! Added a bit of taco seasoning and cut back just a little on the chili powder. Delicous every time... have not bought canned since I found this quick and easy recipe! Enjoy!

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Centenar

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Oct. 25, 2009

much better then canned.

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SH00TFIRE

Cooking Level: Intermediate

Home Town: Clinton, Utah, USA

Living In: Syracuse, Utah, USA

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Reviewed: Oct. 24, 2009

Throw out the canned stuff! This one is quick and easy. I had some extra time, so I let it simmer very low for about 1/2 an hour and used fresh garlic. this sauce is a great base sauce and can be taken in many different directions. I used mexican chilli powder and it gave it a nice kick. I will never buy canned sauce again.

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Chris

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Reviewed: Oct. 22, 2009

I made this to the exact recipe and found it quite lacking in the flavors I was looking for. After significantly tweaking the listed ingredients, I had a sauce that was enjoyable.

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tucker

Cooking Level: Beginning

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Reviewed: Oct. 21, 2009

This has real authentic flavor. The secret is using really good chili powder! I have made this with chicken, beef, and vegetable enchiladas...if you like good real Mexican food...use this sauce. If your idea of good Mexican food is On the Border....skip it.

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BRIEAHN

Cooking Level: Expert

Home Town: Lawrence, Kansas, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 19, 2009

This was just an okay enchilada sauce for me. I think I like the canned stuff better than this. It was a little bland for my tastes. I had to add a lot more seasonings to it and also some picante sauce to make it taste better. I did like the ease and how fast this was to make tho. But I prefer the red enchilada sauce recipe on the site over this. Thanks for the recipe.

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pink

Cooking Level: Intermediate

Living In: Aurora, Indiana, USA

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Reviewed: Oct. 18, 2009

That's the stuff! I've been looking for this flavor for years. Canned sauce just doesn't cut it. And it's so easy! I also added some peanut butter... that's how it's done where I grew up in California. Thanks!

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