Reviewed: Sep. 16, 2007

Wow this recipe made a lot! I doubled it for expected company and made two very large pans of enchiladas and still had half a pot of sauce left. However, it was very tastey and everyone raved over how good it tasted. I did substitute dried cilantro for oregano since I don't care for oregano. And I substitued the bell pepper with a mild chilie pepper. Very very good! I will definitly make this again and freeze any extras.

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ddandmm

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Reviewed: Sep. 6, 2007

My boyfriend and I made this last night and it was delicious. It tastes like real enchilada sauce. We did substitute crushed tomatos for tomato paste and water because of the comments about texture and we don't have a blender or food procesor. And we completely left out chili powder (we didn't have any). Tastes good to us!

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migirl_24

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: New York, New York, USA

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Reviewed: Aug. 26, 2007

I used this sauce in my enchilada soup. So much better than the store bought!

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Shelly Mc

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Aug. 14, 2007

This sauce was fabulous. My boyfriend loved it and took the leftovers to the "girls" at the office for their lunch. I used the Spinach Enchilada recipe from this site as well as the Mexican Rice and had a huge hit for dinner and the day after.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Jul. 18, 2007

My family loves enchiladas but we were getting tired of the same old store bought sauce. I tried this and now it's all I will use. It's excellent. I like to add a couple of more cloves of garlic and puree it in the food processor like another reviewer mentioned. This recipe makes a lot but it freezes well. My stepson even asked if he could have the recipe so he can make it when he moves out.

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Robyn

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Olympia, Washington, USA

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Reviewed: Jun. 30, 2007

Excellent! Thank You for sharing this one with me!!

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Gimpy

Cooking Level: Expert

Home Town: Aledo, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Jun. 12, 2007

A wonderful enchilada sauce! I doubled the recipe, used 1 cup with 2 cups chicken broth and 1 cup rice to make Mexican Rice. Turned out better than you find in restaurants! One guest stated that he does not eat the rice at Mexican restaurants, but this was excellent! I also used a hand blender and blended until smooth. We are not "chunky sytle" eaters. The rest of the sauce was frozen for future use! Truly a wonderful sauce.

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Gramma Kelly

Cooking Level: Expert

Home Town: Avon, Indiana, USA

Living In: Sargent, Texas, USA

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Reviewed: May 30, 2007

I used this as a base, fudging the amounts of seasonings and it came out good. Not as good as I'd hoped, but much better than the store bought brands I've been using. I added a touch of Hot picante sauce too.

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samuraisqurl

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Reviewed: Jan. 17, 2007

I think this recipe turns out great... if you use a bit less chili powder than it calls for. I use about 1/8 cup. I also sometimes leave out the onion and bell pepper and I havent noticed a difference either way. Goes great with Chicken Enchiladas I from this site!

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BLONDIE1426

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: Dec. 28, 2006

I used this recipe as a sauce for homemade tamales. My family loved it!

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LADYBUGMARIE

Cooking Level: Expert

Home Town: Santa Rosa, California, USA

Living In: Windsor, California, USA

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Reviewed: Nov. 9, 2006

Perfect! My son has a catering business and likes to make his food from scratch. Thanks.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 6, 2006

Delicious!

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Laura

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Reviewed: Jul. 1, 2006

This is the first time I made enchilada sauce and it was absolutely delicious. I had a few friends over and they all raved about it. It is also very simple to make and give you that authentic taste.

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Burfi

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Reviewed: Apr. 5, 2006

I was not very impressed with this recipe. I was quite disappointed because it had pretty good reviews. Way too much chili powder and I used less than 1/4 of a cup. Also not the good spicy flavour that mexican food should have. Anyway will most likely not make this again.

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MISS ALLI

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2006

Great stuff. I added a pinch of cinnamon, it was perfect.

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FUN4REGINA

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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Reviewed: Aug. 15, 2005

Easy and yummy enchilada sauce! I thought it had just the right amount of spice and flavor. The only thing I changed was I substituted olive oil for butter.

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theveggieone

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Reviewed: Mar. 3, 2005

The flavor is wonderful, but I want an enchilada sauce that is thinner, saucier, like the kind on restaurant enchiladas. Next time I will either use two cans tomato sauce in place of the crushed tomatoes or thin it out with broth. Also, I used 1/4 cup chili powder because I didnt want the heat to be overpowering, and it came out just right!

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SABE11

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2004

This was great, and no more trouble then using a packet from the store. Freezes well also. Thanks, Sue.

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AESYLIN

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Reviewed: May 17, 2004

I followed this recipe exactly and I can't see what everyone is raving about. I'm from North Texas and was expecting something more like a Ranchero Sauce. No offense, but there is way too much chili powder in this for my taste.

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DOVELOVE72

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Reviewed: Feb. 12, 2004

We halved this recipe, pureed the crushed tomatoes, and left out the chunky onions and bell peppers. We ended up with an amazing thick-but-smooth, perfectly spiced red sauce! Just spicy enough to be interesting, but not too hot to eat. I used this with a copycat recipe for Taco Bell enchiladas, and the results were 100 times better than any fast food place or restaurant! The sauce really made the meal, and a half recipe made enough for 5 large enchiladas (and we used a lot of sauce). Truly this is a must have for any Mexican or Tex-Mex meals we make in the future!

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