The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 12, 2009
I must have done something terribly wrong, this turned out to taste like a metallic tomato....maybe I cooked it in the wrong type of pot?
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Cooking Level: Intermediate

Home Town: Hope, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 1, 2009
My first time making this enchilada sauce was a big success! I may add more chipotle for a little extra zing next time, but you can bet I'll be making it again very soon. I suggest doubling or tripling the recipe and making it ahead and freezing if you're going to be using it in other recipes. It's that good!
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Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA
Living In: Stockbridge, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 5, 2009
My new enchilda sauce!!! Perfect!!
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Home Town: Terreton, Idaho, USA
Living In: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 29, 2009
I changed servings to 4. I used 1 can tomato sauce, 1 can diced tomatoes crushed in processor, 3T chili powder, 1T oregano, 1/2t cumen, 1t pepper, 1/2t salt, pinch of cinnamon, 1 clove minced garlic, 1/2 onion and 1/2 green pepper. I followed directions then mixed 1/2 sauce with 1 shredded chicken breast and 3/4 cup shredded sharp cheddar cheese. Heated 2 corn tortillas in damp paper towel in micro. Put 2 heaping T down center of tortilla and rolled. Placed seam side down in sprayed dish. I made 6 fat enchiladas. Poured rest of sauce over. Topped with 3/4 cup cheese. Put on dish lid, Baked 350 for 25 min. This was outstanding! Might reduce chili powder to 2T next time. Might saute gn. pepper with onion in olive oil. This makes plenty of sauce. I could have stretched it to make 12 enchiladas.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 15, 2009
This was a great sauce and simple to make. I cut the onions and peppers into big chunks and sauteed then added the other ingredients then pureed it with an immersion blender.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: May 21, 2009
I thought this sauce was excellent and not difficult to make. I skipped the baking step and just rolled up chicken stuffing in corn tortillas and splashed the sauce on top. I let everything soak for a minute and then served with cheese on the side. It is great for those with dairy allergies in the family. This way the little one could eat the chicken and tortillas and the rest of us could still enjoy the cheese. I served with guacamole and Best Black Beans from this site.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: May 3, 2009
salty almost to being bitter (jayson);blended onions and green peeper and sautéed with garlic
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
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Reviewed: Apr. 6, 2009
This was my first atempt making enchilada sauce and I don't think I can ever use the sauce from the store again. I only omitted green bell pepper because I didn't have any. Very easy to make and tasted very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 11, 2009
This recipe tastes better than the ones you get at restaurants
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 5, 2009
The best enchilada sauce I have ever tasted!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 26, 2009
This was wonderful, but only after some modifications, thus the 4 star rating. Substituted one can of tomato sauce for one can of beef broth to thin out the sauce and make it less "tomatoey". It was just the right thickness then, and the way most restaurants serve it. Also, I sauteed the onions and bell pepper (chopped in large chunks) together and then added the rest of the sauce ingredients. I used garlic powder instead of minced garlic and added a little more salt then stated. I simmered the sauce for 20 min., then to make my enchiladas, I turned the heat down low and dipped my corn tortillas in the sauce as I made them. I then covered my enchiladas with the sauce and smothered everything with shredded cheese. Delish!
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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 18, 2009
4 stars for the recipe as is. It has a nice mild to medium heat to it. I did put a little over 1/2 of the sauce in a blender (our son wont eat it if its "chuncky") to smooth it out. I made chicken enchilada's (1/2 with smooth mix, 1/2 with chuncky) and I used the rest of the smooth sauce to put on top while baking. Next time I think I'll use jalapeno's and chile's instead of a green pepper and add some cilantro.
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Cooking Level: Beginning

Living In: Bellevue, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 24, 2008
Fabulous flavor! I like Mexican food mild to medium heat, and so I cut the chili powder in half. That was the perfect heat for my family. I also added some extra salt. Yummy with my favorite bean and cheese enchilada recipe!
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Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 6, 2008
I did not care for this recipe. In my opinion, for a REAL enchilada sause you use cream and/or a good broth, not tomatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 16, 2008
Makes delicious enchiladas....a few suggestions....reduce chili powder to 1/4 cup, add diced jalapeno when you add the onions, replace 28 oz can tomatoes with one can of rotel and one can of petite diced tomatoes.
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Cooking Level: Intermediate

Home Town: Madison, Alabama, USA
Living In: Murfreesboro, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 1, 2008
This was my first attempt at making enchilada sauce and it was awesome! Thanks :)
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 20, 2007
This recipe was delicious! I needed sauce for my hot dish for which I normally buy a can of enchilada sauce. I am glad I decided to search for a homemade recipe and am glad I came across this one. I did however cut the ingredients in half and altered some. Here is what I used as well as the rest of my beef enchilada hotdish recipe. First brown 1 lb hamburger using a packet of taco seasoning, use instructions on the package. Set aside. Heat 1 can of refried beans. Set aside. You will need 6 tortillas. 2 cups of shredded cheese (a bag) Now make the recipe for the sauce. * 1 (8 ounce) can tomato sauce * 1 (16 ounce) can crushed tomatoes not drained * 3 tablespoons of chili powder * 1/2 tablespoon dried oregano * 1/2 teaspoon paprika * 1 teaspoons ground cumin * 1 teaspoons ground black pepper * 1/4 teaspoon salt * 1 tablespoon of garlic powder * 1 tablespoon of onion powder Boil and simmer for 15 minutes. While this is simmering, prepare the hotdish. Spray a 9x12 pan with pam and then place 6-8 flour tortillas folded in half, ready to fill. In each tortilla layer with refried beans, handful of cheese, taco meat, 2 large tablespoons full of enchilada sauce. Fold each tortilla like you would a taco. Pour remaining enchilada sauce and cheese over the top. Bake at 350 for 20 minutes or until the cheese melts on top.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
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Reviewed: Nov. 11, 2007
This was pretty good, however next time I will tweak it a bit. I didn't find it all that spicy so I will add some chiles or something. I would also lessen the crushed tomatoes as I found this made it too thick. A great base recipe though!
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 5, 2007
Way too tomato taste and was kind of tangy. I'm sorry but I wont make this again no one cared for it here.
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Cooking Level: Intermediate

Living In: Henderson, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 6, 2007
This sauce is so yummy! I don't even like enchilada sauce. I made this and even used the left over on a pasta and it was still great. I have started to do a couple things different to make it healthier. I use fresh tomatoes instead of canned. For step 1 I toss all the same stuff into a blender. I do saute the onion and bell pepper. After I combine them all I don't cook them on the stove. I put the cold mixture onto the enchiladas and just heat it long enough to make it warm enough to eat It is quicker and easy. It also uses less heat so it doesn't kill as many nutrients.
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Cooking Level: Expert

Home Town: Dallas, Texas, USA

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