87 Reviews

This was great! Fresh-tasting, flavorful, with a little bit of spice. I used a hotter chili powder but next time I may add a little bit of extra cayanne. I mixed this into my enchilada filling (shredded chicken, beans, and tiny chopped zucchini) and it was delicious!

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Teresa in CO November 04, 2009

I live in a small town and they don't sell much in the way of mexican food. This recipe is a huge hit with my family. I slowly added the chicken broth, like you would when making a roux. Then I added the tomato sauce and let it bubble for 20 minutes. I used a little less chicken stock because it would have been a little too runny for my liking.

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mum@home November 03, 2009

This was a very good basic sauce. It is quite mild, so I added a generous pinch of cayenne to it. The sauce was initially quite thin, so I simmered it for about 45 minutes. The next time I make this recipe I will use a little less chicken broth. It was a big hit with my family.

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Maire7 September 20, 2009

This was ok. It didnt have as much flavor as I had hoped it would. It thickened up just fine for me, but I did use a little less of the liquid. If I had used all of it, I think it would have been too runny. Thanks for the recipe!

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~*Miss Diggy*~ September 18, 2009

For some reason, mine didn't thicken and I resorted to adding a little cornstarch/water. That could be because my stove doesn't have high heat??? It is more flavorful than than the canned version.

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nisea916 August 20, 2009

Great sauce. Used in Chicken Enchilada Chicken Enchiladas and it was delicious. Easy to make as well. Added half a jalepeno and it still was acceptable to my kids.

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Goodeatin July 02, 2009

Very easy and delicious! I used beef bullion instead of chicken broth, and used the sauce over beef and bean burritos. Very tasty!

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wncliz June 22, 2009

This sauce was tasty, mine clumped up a little, I'm not good with flour, next time I'll try wondra. Used it on enchilada pie/caserole and my DH loved it. Yum!

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Sophia & Maya's Mom June 16, 2009

Absolutely loved it! I did use fresh garlic, but otherwise made as instructed.

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stoddard_jessica June 05, 2009

Being an old Arizona girl, I thought no recipe could top the one I had been using forever, but I was wrong! This recipe was the best bar none! I made a couple of changes though, no onion powder (just didn't have any) and substituted 5 roasted garlic cloves plopped right into the sauce whole instead of the garlic powder. I roast the garlic in olive oil in the oven and used that as well in this recipe. This made quite a bit of sauce which we used on EVERYTHING from tacos to enchilada casserole, it was so tasty. Thank you for posting this recipe, it is my new favorite!!!

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azdirthouse May 28, 2009
Red Enchilada Sauce