71 Reviews of Red Enchilada Sauce

From: KeyWee

On Apr 16, 2002

This recipe is exactly as described - mild & flavorful. My picky eater DH loved this sauce so I am adding it to my cookbook. It's also quick & easy to make, and there is enough for a 13x9 pan of enchildadas. Next time I will double the recipe and freeze half for later. Thanks, Annie!

From: Lori Bailey

On Oct 9, 2005

I loved this sauce. It was mild and lots of flavor, I will never buy canned sauce again. Thanks so much for posting this Annie.

From: Shamrockluver

On Sep 14, 2006

This was an awesome sauce.. I won't buy canned anymore. However if you make this use it right then, It does not freeze well for all you oamc'ers. I froze mine for later use and it was blaah. Never could get it to "blend" again. But I will be using this again for immediate use.. Thanks Annie for a great recipe!!

From: AKillian24

On Mar 26, 2005

1st time making my own sauce and WOW- what a difference! I brought mine to a boil before turning down to simmer 2+ hours. I burried my chicken & cheese enchiladas in this sauce before baking - then drizzeled some ontop post-oven. Perfect. Also: Reheats very well.

From: PickleLover

On Feb 11, 2007

I Loved this! I am a very picky eater and i do not like the canned sauce at all, but this turned out great. I Didn't have tomato sauce so i used a can of tomato soup instead and it worked just fine for me. Also I omited the cumin just out of prefrence. Awsome recipe!

From: baby butterbean

On Mar 22, 2007

WOW! WOW! WOW! My whole family loved this. I will never use canned stuff again! The best dish of enchiladas I've ever made, there were no leftovers! Definately make this!

From: Cooknmom

On Jul 10, 2008

I haven't had canned enchilada sauce in a long time, and I may never go back thanks to this easy and yummy recipe. Thank you!! BTW, I didn't have any tomato sauce, so I just substituted tomato paste and reduced the sauce for less time. It seemed to be fine.

From: PenguinSafari

On Jul 25, 2008

This is an easily adaptable recipe that gives brilliant enchilada sauce! It tastes best if you leave it in the fridge overnight or longer before using it... all the spice blends and brings out all the flavours. Gorgeous sauce, it has never turned out badly for me.

From: Micheale MacPherson

On Jan 19, 2008

I added my favorite spices Basil and Sage (1 tbsp) of each. Otherwise I kept to the recipe.

From: Darling76

On Apr 6, 2006

Very easy and flavorful! Be sure to use a whisk when adding the broth and tomato sauce, mine was kinda clumped until I whisked it. This has a lot of Cumin flavor, when I make it again I will reduce it to 2 teaspoons to suit my tastes. My family thought it was great, they dont like spicy food so I ususally have to tone mexican food down for them, it can be a difficult balance to keep it flavorful, but not to spicy for them. This recipe was perfect!Thank you!