10 Reviews

Cheese enchiladas are quite possibly my favorite food, so for me to say that these were uite possibly the best I have tasted is high praise. The only changes I made were that I started off with a roux because I like a thicker sauce, I left out the sherry because it was the last ingredient left to add and the sauce was already pretty perfect, and I added 1/4 tsp of cayenne instead of hot sauce. I was going to try to just stick to one, but they were so delicious, I had to hold myself back from eating a third.

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messystation August 30, 2009

This sauce was excellent. I did not add the butter or sherry as I didn't have any on hand. Also added a chilpotle pepper and a sprinkle of sugar. Poured the left over sauce into a freezer bag and froze flat so I can break off what is needed. Thanks for the recipe!

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BigNanc August 26, 2007

A wonderful enchilada sauce. Will be makeing again. Thanks for posting Julesong!

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sams1 June 11, 2007

I made enchilada's tonight and used this sauce recipe and it was great. I like that it wasn't spicy. I was sceptical, after it simmered it smelled spicy but tasted great. I followed the recipe exactly. What a great idea to can it. I may do that for future use. Thanks for a great recipe, I will no longer be buying canned enchilada sauce.

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children from A to Z January 30, 2007

Thickened with a little roux and added a little powdered chipotle. Very easy and very good. Thanks for the recipe!

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Comedie October 08, 2005

This is a very good sauce. I made it for company and the enchiladas I made with some leftover grilled pork were the first thing gone. It was just the right amount for 2 large pans of enchiladas.

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Notherjack September 03, 2005

Fast, easy cheap. It couldn't have cost more than about 30 cents to make enough for two recipes. I had the time so I simmered it longer, also added a bit of chili powder. Great money saving recipe that makes the kitchen smell great!

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Kasha August 07, 2005

Just perfect in my book! I made it this morning and put it in two glass jars to use as I need it. There is plenty for two enchilada recipes. I love the combination of flavors and spices. I let it simmer for about 20 minutes to let it reduce in volume some. Thanks, Carole in Orlando

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carole in orlando November 16, 2004

This turned out pretty well for a quick fix. I didn't have any cider vinegar or dry sherry this time but I think I'll get some for next time.

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Chef Lil' Momma Jenn February 27, 2009
Rich and Flavorful Enchilada Sauce