By Donna Matthews on January 27, 2005
Photo by spacekadet
Photo by spacekadet
"I got this recipe from by grmil who was born and raised in Mexico City. The secret to its flavor is the cocoa"
Serving Size: 1 (165 g)
Servings Per Recipe: 3
"This was a good base recipe. I started with the milder version of the recipe (halved the chili powder, doubled the tomato sauce) and made several of the changes suggested by others: doubled the flour, added 1 tsp. of cumin and subbed chicken broth for the water. It was very good. I will probably up the chili powder to 2 Tbs, next time and perhaps double the garlic salt. It made enough for two pans of enchiladas."
"I have had this recipe in my "want to try" file for a long time. I finally made it when I needed a quick sauce to put over some frozen burritos for a meal for my kids. My teenage son commented that it was really good, which is a complement because he usually eats things so fast he hardly notices how they taste. I'm sure I will make this often since it is so tasty, easy and uses common ingredients. Thanks for posting!"
"THE BEST. Period. I have made this multiple times and don't even consider buying the inferior canned version. This tastes just like the sauce they use in Amy's enchiladas. I love that sauce so much that I wrote to the company to tell them to please start bottling and selling it. Well, now I don't need to! This stuff is so amazing!!!!"
"So glad i found this recipe! I did make a few changes though, I fallowed the steps accordingly but the sauce was just a little bland to me & i could taste the tomato a little more then i would have liked so i took the advice of another review and added a tbs of cumin which helped but still wasn't great so i added a splash of worcestershire and that seemed to do the trick! Thanks for posting i will defiantly be making this again!! :)"
"Awesome! My only complaint is that I felt like it had to be on the stove a really long time before it thickened up. The flavor was wonderful! I had enough sauce to make 4 large enchiladas and freeze the other half for later use. I'm sure I'll be using this again, it's much better than canned!"
"DW and I used this for the enchilada sauce to make Recipe #17586, and the sauce was superb! We were all very happy with the results, so five stars it is!"
"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 recipe #17586. What a winning combination! Thanks for the recipe, Donna! I will use it whenever I make enchiladas."
"Made this recipe today with a few tweeks...added 5 tbsp of flour doubled the cocoa and garlic powder and added a tsp cumin...loved it and it wasnt too spicy will never buy the canned stuff again."
"My go-to sauce for enchiladas! No yucky preservative liked the canned ones and super quick and easy to make."
"Excellent. Loved that it didn't use oil. I was nervous about the cocoa powder, but it was so good. I changed up the spices for my preferences. Glad i made lots extra."
"I just made this. I used fresh minced garlic probably more salt than called for, and T of ancho chili powder rather than 3 of generic chili. OMG. You just gotta love those rare occasions when the very simplest is also the very best. This is, hands down, the best enchilada sauce I have ever made. Finally, the secret recipe! Thank you, thank you, thank you for posting it."
"Impressed!! I'm a Personal Chef and must say that this is one of the BEST recipes I have come across!! Great job on this one!! My families love it so much, it's now one of the most requested sauces!! Thanks again!!"
"nice recipe. so easy. better than can sauces"
"This was AMAZING!!! I used it for wet burritos. I would cut back just a lil bit on the chili powder (for my taste) and I know this is going to sound really strange but I added just a tiny bit of cinnamon to it to balance out the tomato taste. My family loved it; it was the BEST I WILL ONLY USE THIS FROM NOW ON!!!! THANK YOU FOR THE POST"
"This is definitely worth the extra effort to make, as it's so much better than store-bought enchilada sauce. Thanks for sharing- this made my enchiladas taste great :)"
"Was a great recipe.. although might cut back on chili powder to 3 tablespoons.."