Reviewer:

jalvarez62

Reviewed: May 7, 2013

Very easy and very good. Much better than canned.

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Reviewer:

Heather B

Reviewed: May 5, 2013

I made this recipe as written and it was not good. Maybe I used too much chili powder? Way too spicy and bland. Maybe I cooked the flour mixture too long? Not sure. So I dumped it down the drain and gave it another try. I used 2T of chili powder instead and 2 8oz cans tomato sauce. Much better!

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Reviewer:

NANCY F.

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: West Grove, Pennsylvania, USA

Reviewed: May 5, 2013

I have been using this recipe for years!For a quick sauce there is a depth of flavor here more so than any supermarket brand. Add a pinch of paprika for extra smokey taste.

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Reviewer:

nayfamily

Reviewed: May 5, 2013

We decided to make enchiladas today for Cinco de Mayo but didn't have the sauce, so I decided to look it up on AR and so glad that I did. This recipe is very easy and so good that it has been declared that we will not buy canned sauce again! I doubled the recipe and used half regular chili powder and (since we like things hot & spicy) half adobo seasoning with a dash of cayenne. Other than that I followed the recipe as written. Can't wait for the enchiladas to come out of the oven and taste the final entree since the sauce was so tasty by itself!!!

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Reviewer:

footballmomnva

Reviewed: May 1, 2013

Delicious

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Reviewer:

andrea_333

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Reviewed: Apr. 17, 2013

The sauce was very good. I made it exactly according to the recipe. I used it for ground pork enchilada casserole and it worked out well. Very good flavor and texture.

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Reviewer:

JiLoml

Reviewed: Apr. 7, 2013

I add a little more flour to thicken it up

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Reviewer:

danielle898

Cooking Level: Intermediate

Living In: Clayton, California, USA

Reviewed: Mar. 29, 2013

A good basic recipe but I did like less water (1 cup or so). Used fire roasted diced tomatoes whizzed smooth and added roasted garlic instead of garlic powder. The sauce looked darker with the roasted tomato vs straight tomato sauce, and I think it probably added some flavor depth.

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