OMG ~ never buy enchilada sauce again. I found a copycat recipe for Taco Bell's Enchiritos and it tasted identical using this sauce. Yum Yum Yum. I can't say enough about this recipe. Thank you so much.
OMG!!! I made this recipe because I had a pound of lean ground beef in my fridge, 7 corn tortillas in a bag and no money for the next couple of days. The sauce reminded me of the food I had in Mexico a few years back. Absolutely SUPER, easy to make, and altogether wonderful. I used a 5.5 oz can of V8 to make the paste, cut the chili powder back to 2 instead of 3 Tbsps. and cut the water by 1 cup. It's fabulous and I can't thank you enough!!!!
Thanks so much Donna, your recipe has changed my life. I now use this in almost anything Mexican I cook.. works great if you add a cup to your Mexican rice too.
I debated and debated about how to review this recipe. First I want to say that it is delicious and it seemed to get better the next day. However, I did take some liberties in how I prepared this. I was cooking some pork strips (shoulder cuts) in the crock pot, found some tomatoes that had been cooked down in the freezer so I wanted to use up both of them together. Was thinking Italian until I saw this recipe and immediately switched as I have all ingredients on hand. I omitted the water and tomatoe sauce in lieu of the cooked tomatoes. Put everything in the crock pot except the flour and cooked on low until i got home from work (9 hours or so). I then took the pork out and let it cool, prepared the flour by making a slurry with water and added that to the crock, turned it to high. I shredded the pork and made enchiladas with the pork and this lovely dark rich colored sauce. They were good that night, but even better the next day! It makes a mighty tastey enchilada. I will be passing this on to my daughter as it fixable for a vegetarian. Thank you for posting this wonderful sauce Ms Mattthews :)
I must admit that I tasted the sauce before I put it on the enchiladas and wasn't impressed, but I didn't have any choice but to move forward with it. I'm so glad that I did because something magical happened in the oven; the enchiladas turned out great. I used Easiest Beef Enchiladas Ever!. What a winning combination! Thanks for the recipe, Donna! I will use it whenever I make enchiladas.
Exquisite! Only made a few tweaks. I used masa instead of flour, two types of chili powder and added onion powder. It's magical! Thank you so much for this recipe! I hope you don't mind me tweaking it a bit. ;)
Awesome! I doubled the cumin and increased the chili powder. I'm going to save this recipe and I'll probably never buy canned enchilada sauce again.
Great recipe. Only addition was a tsp of cumin, otherwise followed recipe exactly. Heat can be controlled by type of chile powder used. Much better than canned enchilada sauce!
Simpler being better, this is really good as is. Albeit, like most humans, I find myself unable to escape meddling and "leave well enough alone;" thus, I have to say a touch more garlic is indeed an enhancement. I also replaced a couple teaspoons of water with ketchup to afford enough sweet to contrast the aromatics and salt--a bit of brown or white sugar would suffice. Finally, an ever so small--I'm talking teensty-weentsy pinch; in fact "pinch" is too much--just the tiniest nearly unoticable hint of chinese 5 spice actually improves upon this recipe's excellence. Just my humble opinion.
I liked this recipe a lot. You can't taste the cocoa exactly, but it really adds that special something to the flavor profile. I used this sauce when making the <a href="http://www.food.com/recipe/leftover-chicken-enchiladas-302370">Left Over Chicken Enchiladas Recipe"</a> - it's a good combination.