The Last Red Enchilada Sauce You'll Need

You saved the day with your recipe! I had just dumped out a recipe that called for roasting dry peppers and making an enchilada sauce. It was very bitter and my meat was cooked so I was committed to make enchiladas so I came across your recipe. I added a teaspoon of cumin and cut the water to 2 cups and used a 15oz can of tomato sauce. I used 2T of regular chili powder and 1T of chipotle chili powder which made it smokey and spicey. Very nice and flavorful. I will use it again.

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I have been lurking on this site for some time and haven't submitted a review.This sauce is the straw that broke the camels back. I used Alton browns chili powder recipe to add to this sauce. Came out with loads of flavor!This is got to be the best enchilada sauce i have had! Thank you!

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I LOVE this recipe! LOVE IT! LOVE IT! LOVE IT! I've made it exactly like it says and it came out great! I now cut the recipe in half & it comes out great too! I just made it tonight and since I've had a cold I added some adobo seasoning from Penzey's Spices & it was so awesome. Everyone raved at how it tasted like they were at a Mexican restaurant! This recipe is so easy & it just tastes so good!

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First of all, MMMMMM! Don't let the fact that only 20 reviews have come in on this recipe fool you. It's fully 5-stars and amazing. Stop reading the reviews and make this. Even my kids licked their plates and asked me to make this again. Wow. This is even better than any restaurant sauce I've had. Nicely done, Jamie Renee.

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Delicious! I used 1/2 chili powder & 1/2 "Arizona Dreaming" spice blend from Penzey's. Straight to my keeper file, and looking forward to doing a huge batch next time!

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I have NEVER posted a review online but this sauce compelled me to. It's fabulous. I always make double. Yesterday I substituted a can of La Costena Chipotle Peppers in Adobe Sauce for 1 of the 8oz tomato sauce. Puree it in your mini chopper/dump that into the other 8oz can tomato sauce. Try it on tamales/You'll see what I mean.

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This is a great sauce. so easy to do. I made half the recipe to use in recipe#368959. Thanks Jamie :) Made for Cookbook tag game

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I make this at least once a week and it comes out great every time!

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Yep, this one's a 5-star winner. This was so good I don't think I can ever go back to canned enchilada sauce again. Cocoa powder does something magical to Mexican sauces and cooking - try it in chili too! Used only 1 T. of chili powder because I didn't think my Little could handle the kicked up spice. Since I didn't want to lose the flavor, I did add about 1 t. of smoked paprika which wasn't a bad substitute and still carried a hint of the chili powder's smokiness. Next time I'll try a double batch and see if it freezes. We made this as the sauce for Chicken Enchiladas and enjoyed every bite.

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I made this for the first time today and I must say it was delish. I didn't have any cocoa powder so I grated bakers unsweetened chocolate and substituted canned petite diced tomatoes for the tomato sauce. I also used 1 tbs of ancho chili powder in place of 1 tbs of the chili powder. It turned out wonderful. Will definitely be making this again.

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I made this once as written. After a search for a real good recipes to do. And with resulted in other similar recipes, I decided I wanted to create something unique a great base recipe and easy to modify depending on your tastes.. It may be a stretch to call my creation, but the result was a meal the whole family will liked. MY was Not better, not worse, just different! I've will added this to my recipe book with my additions. THANK YOU!! I can do the happy food dance!! NOW !!

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This has a really nice flavor. Plenty of chile with an extra depth from the cocoa. However, it was a bit thin for me. I would start with 2 cups of water and add more as needed, although it does not suffer from simply simmering down to the desired thickness. Because my tomatoes were a bit on the acidic side, I needed a pinch of sugar to balance the flavors. It was a good complement to sweet potato/black bean enchiladas. Thanks!

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This was simple to make, everyone LOVED it!!! I will never need to buy enchilada sauce at the store again, yipee :)

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This is a wonderful recipe. I used it for my first time EVER making enchiladas but my third time making red sauce. This is really the last recipe I will ever need for red sauce! The only thing is after it is done, I tasted it and felt like it was lacking something for me, a certain flavor... so now after I add the tomato sauce, I now also add black pepper to taste and squeeze in half a lemon to give a little bit of zing to it. I love the flavor it adds and for me, that little addition is what makes it edible by the spoonful for me.

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YUM! I followed the recipe exactly aside from using beef bouillon since I was making beef enchiladas. I used cubes and wasnt sure how much a cube was so I doubled the recipe (all I had was a 15oz can tomato sauce) and just used 2 bouillon cubes. I used half the recipe and froze the other half for next time. This sauce is not spicy for kids at all, in fact I would say perfect for kids and next time I may even add a can of el pato tomato sauce to give it a little more kick. Thank you for sharing this recipe, it came in handy and I will use it again!!!!

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This really is the best Enchilada sauce EVER. I had lost my original sauce recipe and tried this as a replacement and am glad that I lost the original :-)

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This was GREAT! I was concerned for two reasons. One, most sauces have some sort of oil in them and this didn't, so I didn't know how that would effect the sauce. Two, it was very thin, even after cooking it down in the pan. Silly to worry, though! The sauce was perfect without any oil and once the enchiladas baked, the sauce thickened up perfectly during the baking process. So easy and so tasty!!!!

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This was great!Yummy just what I was looking for.Have made two prior sauces to this one and they were always yucky but this is what I had been waiting for.Thank You!!

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This is a really good red enchilada sauce and will now replace the one I used to make. I recommend this to anyone looking for a wonderful sauce for their enchiladas. While baking the sauce gets nice and thick and flavorful ~ I also believe the cocoa powder is the secret as I use it in my chili recipes as well. Thank you for a great recipe.

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