By cooking_geek on September 30, 2003
Photo by chef FIFI
Photo by chef FIFI
"This is the best Authentic Enchilada sauce I've come across. Moisten meat filling with this sauce; use in enchiladas or as meat accompaniment."
Serving Size: 1 (1008 g)
Servings Per Recipe: 1
"Easy sauce, have made this sauce many times- enough said!! :) P.S. I'm hispanic, it's delicious"
"I loved this recipe. I will use this every time. This is definately better than any store bought brand. I omitted the fresh garlic and used garlic powder instead and I subbed beef stock for chicken broth. If you are looking for a recipe for enchilada sauce...This IS the one! Thanks for the recipe."
"THE FLAVORS ARE FANTASTIC!! I was afraid the chili would be too much, it was excellent. I added some chipotle powder for some heat"
"I veganized this recipe and it was AMAZING! This is definately my go-to recipe for enchilada sauce. I used white whole wheat flour, extra chili powder, extra cumin, extra garilic, vegan beef broth, koshar salt, and oregano from my garden. I think the extra and fresh spices really made the difference. I may use less or no oil next time, it kept sitting at the top when rested (even when cooked). Try this!! And if you don't like the flavor try changing the brand of your chili powder."
"YUM!!! Best I've ever tasted. I minced the garlic and left it in the sauce and added 1/8 square of baking chocolate. It's definately a keeper."
"I hesitate leaving a review when I tampered with it, but because this is 5 stars as is and with my modifications, had to leave you a great review! We live in San Antonio, TX ~ Tex Mex capitol of the world! I have searched for a thin, brown, spicy authentic sauce for years to duplicate my fav restaurants ~ and this is IT! I left out the tomato sauce, because, for my taste, it would make it too thick and well, "tomatoey". Like others, I made it with Masa ~ flour would've been just fine. Can't believe I'm writing this part, but I might even have decreased the chili powder just a bit. Loved it, LOVED it ~ authentic Tex Mex enchiladas tonight!!! * Tip: for a super quick cheese enchilada, wrap w/ paper towel and micro 1 corn tortilla (sprayed w/oil on ea side) for 20 sec., spoon in 1 or 2 TBS of cheese, roll & micro, covered w/ towel again, for 20 sec. more. Layer with warm sauce, drizzle more cheese."
"Made this tonight for our enchiladas...YUM! I did use chicken stock with a beef bouillion cube thrown in as most of the meat in the 'chiladas was chicken. Added an extra 1/4 to 1/3 C tomato sauce as it would have gone to waste. Tad bit too spicy for 6 year old dd - but perfect for dh and me. I'll definately use again."
"Great enchilada sauce and easy to whip up in no time. Doubled the recipe, using part right away and freezing the rest in 10 oz portions. I use Penzey's chili powder and believe it does make a big difference in flavor. Only change I made was to put garlic through a press before whisking into the hot oil. Thanks for sharing the recipe!"
"Good sauce! Wasn't sure about it on its own, but once made into the enchiladas, it was great! Made recipe as is except minced the garlic and left it in the sauce. yum! Made for Zaar Chef Alphabet Soup Tag game."
"Quick and easy, very homemade, authentic taste. Don't waste your time or money on the store bought stuff, this is amazing!!! I wouldn't change a thing!! This is my go-to recipe for Mexican, house smells so yummy, too!"
"This recipe is delicious!!! I don't buy that canned stuff anymore. Thank you!"
"This was very easy to make and tastes great. I went with a little less than 3 tablespoons of the chili powder. I like the depth that the cocoa added. I actually use cocoa in a chili recipe so I knew this would be good. I had all the ingredients on hand so that was a plus too, I don't usually keep the canned enchilada sauce in my pantry so this worked out perfectly."
"Best one I've tried!"
"Loved it!! I halved this recipe to use in recipe #337063 and it was FANTASTIC will definately be using this whenever I need enchilada sauce."
"LOVED this. Thank you!"
"Wonderful sauce!! I used this over cheese enchiladas. I was out of cumin, so I omitted it. No beef broth, so I used water. It was still terrific. I know it will be even better with these ingredients next time and I might try some chipotle chili powder."
"This was just great!"
"Ive been using this recipe now for a while and I must say its amazing. I will say the secret to this recipe is finding the right chili powder. If you find you dont like the flavor, try other chili powders. I use a "new mexico chili powder" that comes in a small plastic packet with white paper on top, and its by far my favorite. I get it at QFC, but there are so many variations out there. More chili powder will normally kill the "tomatoish" flavor. I use 1/3 cup instead of 1/4."
"A great enchilada sauce and one I'll gladly make again! I used masa harina instead of flour, only three tablespoons of chili powder, and a dash of sugar to cut the tomato tang (acidity) of the canned sauce. I omitted salt altogether since my broth was made from high sodium bouillon. Thanks!"
"The biggest problem with the generic "chili powder" is that there are scores of different ones. Read the label. Also, "beef broth" is full of about everything but beef, including huge amounts of salt. there cant be any consistency in a recipe like this."