Texas Red Enchilada Sauce

From: MontanaSnowflower

On Aug 29, 2008

Great sauce! I've been using your recipe for quite some time now and decided it was time to write a review. I hated using the canned (Yuk) or packaged stuff from the store, never had any on hand when I needed it and had to run to the store just for the sauce, but now I make it as I need it. The combination of spices go great with each other, I wouldn't change a thing! When we have get-togethers, I usually bring the enchiladas and tamales. I make up a double batch of sauce and a package of brown gravy mix and add some gravy to some of the sauce to use on the tamales. Never any leftovers! My family and friends really enjoy it. And by the way, they also use your recipe! Thanks Mark!

From: Cats Eye

On Jul 11, 2008

Well, You would think with all these good reviews I would be giving this 5 stars, also. But this did not work for us. It was just plain awful! It tasted like tomato paste and flour. I added more spices and even added onion powder, too. But nothing worked to make this edible. Sorry to say it all went down the drain. I had such high hopes for this.

From: ~SwoR~

On Jan 27, 2003

This is great! I made it with clarified butter and used almost 3 cups of water so I could let it simmer/warm for a couple of hours, but I tried it as soon as it was done (before the extra water) and it was more flavorful than what you get from, say Taco Bell or something. It does need more salt than you would think, but I do tend to use more salt than most people. It took less than 10 minutes to make. We used it as a sauce for bean burritos, enchiladas and pintos and cheese. Can't wait to share this recipe with my sister.

From: Ladybug II

On Jan 26, 2003

This was delicious.. I added some extra chili powder and added a bit of chicken stock for the water.. I also added some cayenne pepper to spice it up a bit more .. but excellent..