164 Reviews of Texas Red Enchilada Sauce

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..

From: JaydensMommy22

On Aug 21, 2003

This was the best enchilada sauce that I have tasted yet. I will never buy another enchilada sauce mix again. The only change I made was to add some chicken bouillon granules to the water. Yummy! Thanks for the fantastic recipe. My new favorite! Try it!!

From: Denise!

On May 5, 2004

Oh, my goodness!!!! Why haven't I ever made enchilada sauce from scratch before? Well, I will from now on. This was a real winner, Mark. I used 2 tsp of minced garlic and added a little bit more of everything else. I also used chicken stock. I served this over ground beef enchiladas with black olives, cheese & green onions and then topped with a bit more cheese. We topped them with sour cream and salsa verde, served spanish rice on the side and drank ice cold Modelo Negro. Our Cinco De Mayo dinner was a huge success. Thanks for sharing another great recipe!!

From: canarygirl

On Jul 13, 2004

Mark, this is truly amazing enchilada sauce! Like so many others, I didn't realize how easy it is to make! Canned enchilada sauce is nowhere to be found around here, but frankly, even if I should happen to see some, I will make this recipe instead. I let the roux get nice and golden brown before adding the other ingredients, and used chicken stock instead of water...let it all simmer for a good 30 minutes and used it on beef, bean and cheese enchiladas. We dolloped a big spoonful of your wholly (Holy, imo) guacamole over the top with a handful of chopped green onions and it was truly delicious. I love your recipes, Mark! Thanks for sharing this one!

From: sweetestcookie

On Jan 25, 2007

Delicious sauce!! I make it in double batches (it freezes well). I also use broth instead of water.

From: HEP MEP

On Mar 13, 2003

Good stuff! I was lucky enough to find Texas Red Chile Powder at my local "speciality" shop up here in Yankee Land. Started out with 3 tsps. of the chile powder until I could determine what the heat level would be for my kid's delicate palate, but ended it up using all 5. I used it for cheese enchiladas w/ Muenster,diced chilies,and chopped green onion. Absolutely delicious and easy. I'll be using this often in the future. Thanks!

From: Nose

On Dec 24, 2004

This is a classic Texas-style enchilada sauce like I remember having in Houston. You can tell it is Tex-Mex style by the flour; only the very northern states of Mexico really use wheat flour, or so I'm told. This is a thick sauce, even if you don't simmer it down that much. If what you want is a thick, Texas-style sauce, go for this recipe. I used it to make spinach-cheese enchiladas and made my 14 year old brother's day.

From: Apios

On Jan 26, 2007

Wonderful stuff! I've always hated canned enchilada sauce as it tasted nasty to me. But this is fabulous. I can be sure there is no MSG to make my arthritis flair up. I also add extra stock or water so I can simmer it down, and make in large batches to freeze OMC. It freezes well, and actually improves upon sitting.

From: CountryLady

On Dec 19, 2003

Absolutely delicious! I encountered no probems scaling the recipe to 1 cup, used fresh garlic and the only chili powder they sell in our stores - but it was red. This was the perfect sauce for Laudee's Anasazi Enchiladas (Anasazi Enchiladas). Thanx Mark!