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My review
Enchilada Sauce
Anna Marie
"This is a great, authentic enchilada sauce, without tomato sauce."
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Ingredients
40 m servings 43 calsOriginal recipe yields 12 servings
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Directions
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- Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
- Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.
Nutrition Facts
Per Serving: 43 calories; 2.2 g fat; 6.1 g carbohydrates; 1 g protein; 0 mg cholesterol; 35 mg sodium. Full nutrition
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Reviews
Read all reviews 229297 Ratings
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Most helpful positive review
11/29/2005
Good beginning recipe for enchilada sauce but I found it bland on its own. I grew up on the authentic stuff in Latin America with the Mole style type. I think that you would have to adjust this ...
Most helpful critical review
2/19/2007
We are an enchilada family, and this wasn't the favorite.
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11/29/2005
Good beginning recipe for enchilada sauce but I found it bland on its own. I grew up on the authentic stuff in Latin America with the Mole style type. I think that you would have to adjust this ...
8/7/2004
Very authentic!! I will NEVER buy canned or packet sauce again!!!I sub half the chicken broth w/beef broth & add 1 cube beef boullion for beef enchiladas. I add chili 1 tbs at a time and adjust ...
11/11/2004
Can I say.... AUTHENTIC??!! This was very good, tastes alot like the nicer restaurants version, not your fast food mexican chains. It doesn't seem to thicken on the stove, but does in the oven. ...
3/28/2008
I have made this recipe several times and have made afew changes I make the recipe on the stove top until right before I add the chocolate. I also add 5 cups of chicken broth instead of 4 1/2 c...
7/1/2008
This is an excellent recipe! I LOVE IT! BUT beware! This is more of a MOLE sauce for enchiladas (chocolate & cinnamon) - NOT your typical red sauce. Be prepared to also adjust the chili used...
2/19/2006
My wife and I just made a batch of this sauce today. Although we were hoping to have enough to make 8 to 10 enchiladas (and have extra sauce to pour over the top)...it didn't quite work out tha...
6/4/2008
This was wonderful! I cut the chili powder down to 3 Tbl and it was plenty. I ended up simmering it for 30 minutes until it was to the thickness I desired (but I think it just enhanced the taste...
4/25/2001
This sauce was SO delicious. Although you really have to have mature taste buds for this one. It was delicious and rich, the chocolate and cinnamon make it divine.
11/20/2009
I use coconut oil to be more healthful, and it tastes just great! I also use organic, unsweetened cocoa powder. It makes it less sweet, and just PERFECT! I also puree the onions for a better ...