10 Reviews of Rich and Flavorful Enchilada Sauce

From: Comedie

On Oct 8, 2005

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

From: carole in orlando

On Nov 16, 2004

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

From: Kasha

On Aug 7, 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!

From: Notherjack

On Sep 3, 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.

From: Chef #340104

On Aug 5, 2006

From: sams

On Jun 11, 2007

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

From: children from A to Z

On Jan 30, 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.

From: BigNanc

On Aug 26, 2007

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!

From: Chef Lil' Momma Jenn

On Feb 27, 2009

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.

From: messystation

On Aug 30, 2009

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.