AWESOME!!! AWESOME!!! AWESOME!!! What else can you say???? This sauce was amazing. We are from the SW and just couldn't duplicate the awesome flavor of homemade enchilada sauce until now. I doubled the recipe for a 9x13 pan about 20 single rolled enchiladas and had a bit left over. This sauce is perfect, you will not be disappointed!! Thanks for sharing SweetsLady!
WONDERFUL recipe! I especially appreciate the fact that you can control spiciness and sodium. The flavor is delcious. For more of a creamy casserole effect, I melted 4 oz. of cream cheese into the sauce. I also agree with other reviews to double the recipe for a 9x13 pan. I mixed part of this sauce with my shredded chicken to stuff the tortillas and poured the rest over top. Sprinkle a little cheese on top and you'll have the best homemade enchiladas north of the border!:)
AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! This is the first sauce I ever attempted to make from scratch and it will forever be the recipe I use. Perfect flavor (I used 1/8 cup chili powder which gave it the perfect spice... not too hot, not too mild). Nothing but good things to say. I could go on forever.
Excellent and in my opinion a very authentic tasting sauce. I made 2 pans of enchiladas(16 total) and doubled the sauce as we like a good coating. There was a little left....maybe a cup. I shredded a deli chicken and then mixed with a cup of the sauce and a cup of chopped onions with the chicken in a large bowl.We also stuffed a little cheese inside as well. Oh....I did use a 1/4 cup of chili powder and a teaspoon of cayenne! Great
Great recipe for enchilada sauce! SOOOOOOOO much better than the canned stuff!
I can't believe I forgot to review this before now. This IS my go-to recipe for enchiladas & burritos. I don't buy the canned stuff anymore. Perfect recipe!
I finally found a great homemade enchilada sauce. I hate to buy the mix but could never find a good one. This is IT! My biggest complaint about homemade ones is the overkill tomato taste, well this one wasn't enough ;) I ended up using the whole 8 oz can and it was PERFECT! Only used 1/4 chili powder and it was quite spicy (might have been the brand?) so no cayenne here. Thanks for a great recipe.
I have made this three time and it has passed the test! Wonderful recipe. Fast, Easy and Delish!!
I followed this recipe, but made changes to suit our tastes as follows: Used 1 8 oz container tomato sauce, 3 TBL Chili Powder, 1 TBL Ancho Chile Powder, and all else as written. I used this to make what I call enchilada lasagna....quite good. Thank you.
Well, I am so tired of paying the HIGH price of Old El Paso's enchilada sauce in the grocery store. I'm determined to duplicate it! It has a flavor that I LOVE, and I want to make it. I'm an excellent cook and baker, as I'm told, and I think I can do it. THIS recipe is very close and VERY GOOD! I've read many other recipes and this one uses the same ingredients; they've all had great reviews. I make home-made tamales every year; I use a ancho chile sauce made out of pureed ancho chiles. I've been told I should go into business making tamales. I have to admit--the are FAB! However, I really want to find out what Old El Paso uses; I can not pin point the spice. For this recipe, I did add more oil, sugar, cumin, added cinnamon and a pinch of ground clove. It's is very good! STILL--looking for the Paso flavor...