Enchilada Sauce

I have made this recipe for about a year. It got much better once I reduced the amount of water! It makes a creamy heartier sauce. 1 cup water max, trust me.

The problem with a 10 minute sauce is that it lacks the depth of flavor - which I think is needed in a really good enchilada sauce. I just made a small batch to see what I thought before making a large batch for our family dinner tomorrow. It tastes like tomato sauce and chili powder. I followed the recipe to a T. Living in Southern California avails you to many authentic mexican restaurants. It didn't taste bad, but it certainly isn't what I consider enchilada sauce.

This was so easy and yummy! Tasted like the sauce in the restaurants! I didn’t have self-rising flour so I used regular flour and added a tablespoon of cornstarch once it was bubbling to thicken it up. I will never buy the packaged sauce again!

Very nice taste / texture. I would give it 4 stars but my wife & kids give it 5+, so 5 it is! I think the 'servings' is per enchilada, so for your average 9x13" pan of enchilads you will need to double the recipe. We will use this again & again.

This recipe is great, I followed the advice of other reviewers and used plain flour, used only half the chili powder and it was fantastico. I also added 1 clove crushed garlic during the browning of the flour and 1 teaspoon of cumin with the chili powder. Deliciouso!

I also prefer the New Mexico chili powder for this recipe. And I don't see why enchilada sauce requires a leavening agent (I never have self-rising flour on hand anyway) so I just go with the Wondra flour and decrease the water by 1/4 cup. I also like my garlic, so I double the amount, using granulated, and sometimes I'll add a pinch of cinnamon just for fun. This recipe has replaced the canned stuff in our house. Thank you, Brandi T. Great photo, Linda! :)

I have made this twice now while making beef enchiladas (corn tortillas, cheese, etc). The first time, I made the recipe as is. It was definitely superior than canned versions I have used! The second time I made it, I added 1/4 tsp of cocoa and substituted the water with chicken broth. WOW!!! Though the original recipe is good enough for a high rating, those changes rocketed it to amazing. So much depth of flavor! Husband said they were the best enchiladas he's ever had, and given the many amazing mexican and tex-mex restaurants around us, that's a great compliment to the original recipe and the updated version.

I made this last night to put on top of some enchiladas made with homemade tortillas with leftover veggie and meat filling inside. It was delicious! For those who gave it a bad review because of the flour-y taste, the recipe directions state that you should make a roux (pronounced roo) from the oil, flour, and chile powder. This means that you combine those 3 things in a pan with a whisk and let it cook, stirring occasionally, until it is very bubbly and has browned slightly. Then, whisking furiously, you add the rest of the spices and the liquids. This cooks the flour and chile powder first to get rid of that gross floury taste. I followed this recipe to a T, and it was just perfect. I'd definitely make it again.

Very good enchilada sauce & I would definitely make it again over buying canned. I used regular all-purpose flour; also used chipotle chili powder and it was really too hot; I had to tone it down with more tomato sauce, but it turned out to be very good. Subbed the 1.5c water with 1c chicken broth for better flavor. Thanks so much for sharing your recipe, Brandi!

This is a good enchilada sauce, but the directions have a mistake. Step one has you adding the chili powder with the flour and oil, but it shouldn't be added until the flour has lightly browned.

I think the reviews all depend on what part of the country you are in. North and Midwestern's may think it's too strong. Cali folks have their own style just as we have TexMex here in Texas. This sauce is fine as a quick sauce. I did change the order of adding ingredients. I bloomed ALL of the spices in the oil (I used sunflower oil because it is what I had), then added the flour(I did use white wheat flour). You have to be VERY careful not to burn the roux. It is harder to tell the color of the roux because of the spices. If you even get it a little too brown the sauce will taste BAD and it goes from perfect to BAD in a short time. The infusion of the spices into the oil is what brings out the depth of flavor (and of course the lightly browned flour). Skip this step and you will have flat sauce. Instead of the plain tomato sauce, you may want to try a fire roasted or Rotel canned tomato, throw it in the blender...blend into sauce consistency. I had to add about 1/2 tsp salt for my taste. After I tasted the recipe, I decided to add 3/4 tsp of sugar to it, too - personal preference.

As a native New Mexican, it is law to have a second blender used solely to blend and make the red chile sauce every year (with roasted chiles, water and spices, no tomatoes). The chiles dye the blender dark red-black. I found that Old El Paso enchilada sauce tastes great and use that instead of slaving away every year. I felt guilty but every one raves about my enchiladas. One day I was driving down a county road in Gadsden County, the county that produces all the chile in NM (chile capital of the world) and drove by a huge factory labeled "Old El Paso" on the side. No wonder it taste great. Made with fresh Hatch chiles in the high dry desert climate of New Mexico. My review will probably be dropped...but anything that saves time and energy.

My store stopped carrying the brand of suace i usually use, so i made a recipe simmerlier to this, it was pretty darn good but I thought i would try to find something better. This was exellent enchilada sauce, I did add a few squares of hershys choc, and simmered on low for about 20 minutes just to let the spices combine together(Just like i did with my recipe). I actually doubled the recipe and made spanish rice to go along with the enchiladas. Overall a good sauce, very simmilar to what I had already made, so I think next time i will just combine the recipes and see how it turns out. Once you try this though you will never buy canned agian. Also for those who had a prob with 10 min sauce, simmer it longer, that should fix the prob. Also if you want to make it a day or two ahead of time, that will really let the spices blend together. Update- the more I make this the better it turns out. I have tried with different types of chili powder and from my experience you need a good chili powder, the cheap stuff just wont do. I have also simmered it for at least 20 minutes. I still add a few squares of chocolate and add some more garlic and cumin. It is very important to get the oil/flour/chili powder mixture right in order for this sauce to turn out. *To the reviewer who took the chili powder out... Umm that is what makes it ENCHILADA SAUCE!

Wow! Followed the recipe and used two other reviewers' advice to add a tiny pinch of cinnamon and about 2 ounces of dark chocolate. Man oh Man! This stuff is so tasty and the flavor has true depth to it. Thank you so much for such an easy recipe. Why have I been buying the canned stuff all these years!?

I never made enchilada sauce before and was skeptical that this recipe would turn out okay. I followed the directions exactly and was really pleased with the results. I bought a roast chicken from the grocery store, cubed it, mixed some of the sauce and some grated monterey jack cheese, then rolled the tortillas in this mixture. I placed them in a 9X14 pan and poured the sauce over and some more grated cheese and heated it in the over for half an hour. The result was spectacular, no leftovers. The only thing I would do in the future is double the recipe if you use a large pan like I did, there just wasn't enough sauce.

Excellent. Be sure to NOT use the run-of-the-mill chili powder, it'll ruin it. I used New Mexico Chili Powder, fresh garlic (sauteed with the flour), and some cayenne for a little kick. Superior to the canned stuff, by far.

Easy and tasty! This will spice up depending on what kind of Chili Powder you use. Double the recipe if you are using a 9x13 baking dish. Probably won't be buying the pre made stuff anymore! :-)

Huddy has an intollerance to HFCS also every suace (mexican or other ) has it in it. Making it on my own was the healthy choice for us. I never thought it would be this easy. I made in on for easy enchiladas from this site. Thanks for sharing!

This is good & easy. The first time I made it, I burned the flour/chili powder mix and it wasn't so great. The second time, I didn't cook that step very long at all and it came out perfectly. I suggest having your water & tomato sauce measured & ready before you start so if the flour starts to burn you're prepared to douse it. I just used regular chili powder from the grocery store- it doesn't say where it's from but it worked fine.

Excellent! I'll never buy sauce in a can again! I used all purpose flour.

I am so glad I found this recipe!! My go-to enchilada recipe is "Angela's Awesome Enchiladas" from this site. The enchiladas are delicious but I was very disappointed twice by two different store-bought enchilada sauce. The first had a not-so-good flavor and the second was very runny. This sauce is AWESOME!!!!! I followed the recipe exactly except I made a double batch and doubled every ingredient except the chili powder. I couldn't find New Mexico or California chili powder so I just used the stuff I had on hand. I also just used regular AP flour and added 1 chicken bouillon cube to the water as suggested by some other reviewers. I will DEFINITELY make this sauce from now on when I make enchiladas, no more store bought sauce for me!!

I just made this sauce and actually can't wait to try it once it's sat overnight. I too doubled the garlic, used regular flour and added approx 1 tsp of sugar to this recipe. Love how easy it is to make! Hubby loves it! Thanks for posting!

Great with many of the changes listed by other reviewers. Very easy and good. I sauteed an onion in olive oil, reduced chili powder to 2T, replaced water with chicken broth and added a small amount of bittersweet chocolate. GREAT Addition: When out of tomato sauce and paste, I used canned diced tomatoes, once it was all together I put in food processor. The consistency, thickness and flavor are perfect without the 10 - 20 minute cooking!

Wow this tasted like straight up chili powder. I am sorry I have never given only 1 star before. I even used half of the amount in the recipe. Sorry I wasted the supplies to make this. Sticking to the canned stuff.

This recipe is exactly like the one I was raised on, except for one thing which I thinks makes a world of difference. substitute a can of chicken broth instead of the water and then thicken to desired consistency with corn starch. It's a hit every time. We use it on everything from enchilda's to scrambled eggs.

Have to give this 5 stars, I was a little skeptical if it would be any good but, surprise it was perfect and quick to boot. I used it to make beef and bean burritos and it was perfect without all the extra chemicals from a canned enchilada sauce. I did cut the water down to one cup and I added half a cube of beef boullion. After adding the cup of water, it looked like the perfect consistency, I know enchilada sauce is pretty thin. thanks, for a helpful recipe.

I finally have a great enchilada sauce. Very simple and ingredients on hand-of course I doubled it for 9x13 tray of enchiladas

Okay Folks, let me tell you that this absolutely the best enchilada sauce I've ever made! I have lived here in El Paso for over 20 yrs. This area is known for excellant mexican cuisine, and this recipe is the best of the best! I've spent years, toasting, roasting, soaking and blending all my fresh ingredients, only to obtain a sauce that was good, but far inferior to this one! And it really did only take 10 mins. Add 2 tsp Knorr chicken/tomato powder to soften the chile powder and that's the only change. This is now my secret sauce recipe. (The folks down here would never believe it!) Don't limit this to using for just enchiladas. It would also be great for making Chile Colorado, or add a little bittersweet chocolate for a good Chicken Mole! Very authentic recipe! P.S. If using regular flour, add 1/4 tps baking soda and a pinch of salt for the self-rising flour. IMPORTANT NOTE: DO NOT USE REGULAR CHILI POWDER, USE A GROUND RED CHILE POWDER, IE; NEW MEXICO RED ETC. IT MAKES A HUGE DIFFERECE IN THE RESULTING FLAVOR!

I'm an experienced cook, but using the spices I had on hand, it turned out really awful. I buy them in the organic bulk section of a nutrition center, but it's still hard to know how fresh those spices are. So, I rushed out to the grocery store, made it again, and found the key is using the recommended Chile New Mexico Molido spice and fresh garlic and onion. I found 2-1/2 Tblsp of chili pwdr was plenty, bumped up the cumin and added oregano and garlic salt. It turned out way better with a fresher taste. I didn't give it a five, because I found a reasonably priced canned sauce without additives that tastes very similar to this recipe, and there is no way to make this taste fresh in ten minutes. Flavors have to blend, especially dry spices, so I simmered for 15-20 min. tasting along the way, then let it sit for 10 min. This is a fine base recipe to tweak to your own taste, but use fresh ingredients whenever possible.

Ten minutes and ten times as delicious as any sauce from a can. This was so easy and quick! I threw a Mexican cuisine dinner party and knew when I saw this recipe, Enchiladas would be my main course. I doubled the batch and poured a little on the bottom of my pan covered the bottom with corn tortillas rolled and filled with shredded chicken, mexican cheese, cumin and chile powder. Topped with the rest of the sauce and more cheese. Baked at 350 for 20 minutes and it was perfect. The whole group devoured it. I thank the sauce, it really made all the difference!

It was really good but I made a few changes like adding cayanne pepper

This is the perfect sauce if you don't have any canned sauce in the pantry!

This was great! I wanted to make enchilada's for dinner & realized I forgot to buy enchilada sauce so found this recipe & decided to try making it myself! It was great, just as good as from the store! I didn't have tomato sauce so instead used pizza sauce which was the closest thing I had (hey pizza sauce, tomato sauce its close enough!) I was nervous it would taste funny but my husband & I couldn't even tell! Also only had about 1/8th of a cup of chili powder left so just used that. Great recipe, I might make my own sauce from now on :-)

I AM SHOCKED - I never thought I could have restaurant quality enchilada sauce at home! It was OUTSTANDING! I followed some of the other reviewers' suggestions and substituted chicken broth in lieu of water and I added a couple of squares of dark chocolate (about 1/4 of a regular Dove candy bar). Also, I have Celiac, so I used Gluten Free flour and it turned out great!

This is the best enchilada sauce! Tried others from this site, not as good or easy as this. I made two batches at once--one with New Mexico chile powder, one with California chile powder. Both were equally good and brought its own element to the sauce, but when I tried a 50/50 mix, WOW! That is the way to go! Double the recipe, and use a 50/50 mix of New Mexico and California chile powder! Also I used chicken stock instead of water for more flavor.

This is pretty good and very simple. I followed what previous reviewers said and halved the chili powder (I just used whatever kind I had) and doubled the spices. I used olive oil and AP flour and added a little extra powder chicken broth and about a 1/2 cup of extra water. We are spicy hot wimps, so to me with all those changes made, it was good, but still a bit spicy. My 3 year old didn't like it, but my 18 month old loved it. Hubby ate it, which is good. Overall I will definitely make it again. We are not big enchilada eaters and this was a fantastically quick recipe that used all ingredients that I have on hand normally. Definitely try this!

AWFUL!!! I gave it 1 star only because I couldn't give ZERO stars! WAY too much chili powder! 1/4 cup is WAY too much, should have only been 1 tablespoon at the MOST! DO NOT MAKE THIS RECIPE!!!!!! Or if you do, cut the chili powder WAY down!

This is fast, easy and I like the taste. It tastes more like the sauce for a tomato-based chili than enchilada sauce for me, but I love chili so it's all good!

I haven't made enchiladas for awhile. My Mexican sister in law makes great enchiladas and gets her chili seasoning from Colorado. I could never get my enchiladas to taste like hers. I happened to have a package of corn tortillas in the fridge and thought to make enchiladas but was hesitant cause I am not very successful with them but decided to give it a try on my own but didn't have any sauce until I found this recipe and it turned out great. I used regular flour though and less oil and it was still good. Will use this recipe. Thank You!

A very fine base sauce, but needs a little tweaking; why use garlic powder and onion salt, when you can just add fresh minced garlic, finely chopped onions, and then salt to taste? adding a bit of dark chocolate as mentioned by at least one other reviewer will add a bit more depth that may be lacking in a 10-minute sauce. chili powder is chili powder, so find one that works for you and roll with it... I whipped this up for the first time just now, and am quite pleased with the results. Beats canned ANY day. Also remember to dip the corn tortillas in the sauce before trying to roll them up, otherwise they'll crack and break, making a frustrating mess...

I made this recipe exactly as written. Upon tasting it, I went back to sniff-test each of my spices to make sure nothing had gone bad. All were ok. This recipe definitely needs the improvements suggested in the ratings. After I added a bit more cumin, a tablespoon of chicken bouillon, and a small handful of chocolate chips (I had no dark baker's chocolate) the flavor just jumped off the spoon. It was a bit salty with the bouillon added in, so next time I will eliminate the salt altogether. Once it was "doctored up" as my mother says, I would give it 5 stars. Thanks to Brandi T for starting the whole idea.

This was delicious... after quite a few modifications. The ingredient list is a great starting point, but I tweaked the quantities significantly. I began with a 15oz (nearly double recommended) can of tomato sauce as the recipe doesn't yield enough sauce to serve six people well-sauced enchiladas. I used double oil and flour, but kept my New Mexico chili (.69 @ Ralph's) constant at 1/4 cup. I used only 2 c of water. Roughly quadrupled all spices (except salt) and added about a tsp of cocoa powder until the flavor was deeper and more reminiscent of my favorite Mexican restaurant. I simmered the sauce for closer to 20 mins, stirring every couple mins and eventually came out with a nice sauce. Leftovers tasted good too-- sauce holds up well!

I was worried about all of the chili powder so I left some out, but it was delicious and I would have added more! Quick and delicious!

This is really great....used minced garlic instead of the garlic powder....and made vegetarian enchiladas using black beans,rice,,salsa and cheese,poured the sauce over ,sprinkled chopped green onions and tomatoes and cheese and baked them till bubbly!

Followed the recipe exactly and ended up with chili powder flavored oil. Tried to save it by adding a tomato base but in the end had to throw it out.

A very good enchilada sauce. Thanks for a great recipe!

If only I'd read the reviews beforehand. I too, thought 1/4 cup chili powder was excessive but against my better judgement I followed the recipe exactly. I wound up with a chili powder mess. What a disappointment.

I live 8 miles from a grocery store & wanted to make tamale Pie for supper. No enchilada sauce on hand, so went to AllRecipes &, as usual, got help. Wonderful sauce & to add more home cooked flavor depth, I always substitute chicken, beef or veg. broth in place of water. Thanks for sharing. Merry Christmas ALL!

This is fantastic. I am not a good cook... and I could achieve greatness with this sauce! Thank you~!

I thought this was a really good recipe! I used The New Mexico Chili Powder as recommended, 1 cup of water, doubled the spices, halved the chili powder, and used 2 T of my gluten free flour blend. This was perfect since I have a really hard time finding a gluten free enchilada sauce, and was so fast and easy!

I had high hopes for this recipe. I grew up in California and regularly eat and cook Mexican foods. To me, this tasted like chili powder flour soup. Sorry...

This recipe turned out great! Even better than store bought. I did substitute chicken broth for water but kept everything else the same. I may actually add just a little more broth next time because it was slightly thicker than I wanted. Great smoky flavor with just the right spice. Thanks for posting!

I did not have tomato sauce so used tomato paste. Ended up not using the flour to thicken it, came out pretty thick anyway. Did have to add quite a bit of salt. But otherwise very good.

This was exactly what I was looking for. I felt like it needed a touch of sweetness after it was made, so I added a little bit of ketchup and a little honey. It made the right amount of sauce for my usual enchilada pan, and I will definitely make it again.

This was alright, but I'd prefer the stuff from the can over it.

Stores in my area don't carry enchilada sauce, so I needed a quick easy way to make my own. This was great! Used up all my leftover roast chicken in a delicious meal.

Absolutely delicious! I followed other reviewers advice and added chocolate. I thought it was very strange but it truly made the sauce perfect. Canned enchilada sauce is terrible and this sauce takes literally 10 minutes!! Thanks!

This was okay. The first time I made it, I followed the recipe. The second time, I made changes that improved it, in my opinion. I used 2 tbs. cheapo chili powder and 2 tbs ancho chili powder (which is actually much better than what is originally called for). I skipped the tomato sauce and used a 6-oz can of tomato paste with 1 1/2 c. broth. I doubled the ground cumin, skipped the onion salt (I hate salt) and used double the amount of onion powder and used minced garlic instead of garlic powder. To cut back on the fat, I used 2 tbs olive oil instead of the vegetable oil. I skipped the self-rising (it won't be any more fluffier) and used 4 tsp of all purpose flour. Oh, and I threw in a hint of oregano, just because I could. Yep, definite improvement.

This was a pretty good quick-fix if you need some sauce pronto. The flour kind of weirded me out, but I think it worked in the end. The sauce was kind of bland--even my kids needed to add extra hot sauce at the table.

My family did not like this at all. We make corn tortilla enchiladas about once a week, so I thought I would give this a try. Way too much chili powder and not enough flavor. I will not be making this again.

I don't know if I did something wrong but this came out awful! It was horribly bitter (and I didn't burn anything). We had to add brown sugar, more of all the spices other than the chili powder, chicken broth ,and more tomato sauce to get rid of the bitterness.

Quick and easy! Will never buy canned sauce again. One tablespoon of chili powder was plenty for a mild sauce. Don't worry that the oil, chili powder and flour rue seems thin -- it thickens up just fine. I added more salt and cumin to taste and a dash of unsweetened cocoa powder to bring out the spices. Made these easy cheese enchiladas: warm 8 corn tortillas in microwave. Dip each tortilla fully in sauce, then fill with shredded sharp cheddar and a few canned chopped green chilis. Roll and arrange seam side down in baking dish. Top with more sauce, cheese and chopped green onions. Bake at 350 for 20 minutes until bubbly.

I give this recipe 5 stars because it gave me a wonderful base to work with! I know it upsets people when we rate things 5 star only after we altered them, but again, if it weren't for the base, I wouldn't have had anything. My changes: 1 cup of chicken bullion ( I make my own and it is a bit strong) this prompts the change to onion powder( not salt) double the amount. Double the cumin, double the garlic. Now the interesting thing, I had to use regular chili powder. ( ya, I'm in a place that doesn't have a wide variety of spices) to make up for that I thoroughly blended a can of mild Rotel. I then added about a quarter of that. You could add more if you want. It came out great! My husband hates the taste of regular chili powder in anything other than chili. He didn't even know it was in there!

It's delicious but only added 3 tbs. of chili powder and used regular flour. I can't imagine this tasting any better!

Perfect red sauce for beef enchiladas. The only thing I added was a beef boullion cube to the water and I used season salt for the regular salt. Just delicious. Exactly what we were looking for. So much more economical than canned and much better taste. I changed the servings to 24 for a family size batch for Christmas.

Very simple to make. Made per instructions and found the flavor much too strong. So I doubled the tomato sauce. Still had way too much chili powder and completely overpowered the chicken enchiladas I made with it. Because it's so easy I'll try again using only 1-2 tbs chili powder. Note: I think it would work very well to season meat for tacos, perhaps 1/4 cup sauce for a pound of meat, more if using beef.

WOW!!! This is absolutely fabulous!!! I have finally found an enchilada sauce recipe and it will be my staple forever. I have had trouble in the past with enchilada sauce recipes, finding them to taste too much like pasta sauce, or too Italian-tasting. This one is quick, easy, tasty and rich. I used half the amount of chili powder called for (2 tbsp), for fear of it being too spicy because my chili powder said "Hot Mexican Chili Powder". It could have been hotter so I think next time I will use 3 tbsp instead of the 4 called for, but that is just my chili powder. This is the best enchilada sauce recipe ever and has ended my seemingly endless quest.

Okay, I ended up with a pretty good enchilada sauce but I had to make some big modifications at the end to get there. At first I followed the recipe pretty much as written (the only sub I made was per another reviewer who recommended New Mexico or California Chile powder, and I had both so I went half and half.) I ended up with a very bitter tasting and way too thick mess. So, I added the following ingredients at the end to help thin it a bit and mellow it out... 1 tbsp sugar, another can of tomato sauce and about another cup and a half of water. I cooked that for awhile on a low simmer and the sauce mellowed into something with a little kick, a good flavor, and the right "saucy" consistency.

I thought this was perfect. I did use chicken broth like others said. And I put in less chili powder because I don't like it too hot. EASY and delicious!

OMG this is my go-to enchilada sauce! I've abandoned my mom's time-consuming blender process for this SUPER FAST, SUPER YUM recipe. It is the BEST! I use butter instead of oil, and instead of water I use a 15-oz can of beef broth. But FIVE STARS for a fantastic enchilada sauce! This is the only enchilada sauce I make anymore. Thank you!

This basic recipe was very bland to me, tasted like tomato sauce. I increased cumin until I could taste it (probably about a tablespoon), increased onion/garlic to 1/2 - 1 teaspoon, added 1/4 teaspoon black pepper, cayenne until I had some heat, and about 1/2 - 1/3 teaspoon ground oregano. With these tweaks it was OUT OF THE PARK. I'd have used Mexican oregano but had none on hand.

We liked Mrs Espy's Enchilada Sauce much much more, it just tasts more authentic, like the kind you get at a restaurant....

This was really good! I started off by cooking a bit of onion in the oil and cooked it a little bit longer than 10 min...it was SO good. I'll definitely be making this again. Oh, also I just had regular old chili powder and that worked out just fine. I reduced the chili powder by half (per other reviews) and it was perfect!

So we tried it again, and I had to update my review... decreased the chili powder to 1 Tbs, and added chicken broth when it was simmering. Simmered for 30 minutes, and it was wonderful this time! Last time it was too hot!

Great recipe ! Loved it! Thank you for sharing ! it saved me having to run to the store!If I was to add one more thing it would be a little chicken bullion

This sauce was very easy and excellent. I didn't have any tomato sauce so I just used pasta sauce and it still worked out really well! Will make again.

Maybe it was because I only had regular Chili Powder, but my famiy did not like this sauce.

A couple revisions, I added fresh garlic and onion at the beginning. I only used 1/8 cup of chili powder because we like it more mild and that was plenty spicy for us. I also added about 2 tbsp of melted dark chocolate. You can't taste it but it gives the sauce a darker color and more depth to the flavor. It turned out fabulous!

Wow, great recipe! I made this twice...the first time I stuck to the recipe as it was submitted but found it WAY too spicy and liquidy so I threw that out and tried again. This time I used 2 T of chili powder and reduced the water to a little over three quarters of a cup for a thicker sauce. It was perfect! I will be using this recipe many times! Thanks!

Very good & easy to make. And it does only take 10 minutes like the recipe says:)

I liked this.made it last night with Wet burr.from this site.My family enjoyed.Ty 4 shareing

NICE!!!! To make it a lighter I omited the oil and browned the flour & chili powder in a dry pan. Adding a little more water to get that perfect consistancy. This one is well worth trying.:)

Excellent base recipe for enchilada sauce. SO much better than canned! I added chicken boullion to enhance the flavor and I'm sure I'll find all sorts of other ways to play with this recipe in the future. Thanks! ***A note to other recipe followers- New Mexico Chile Powder is VERY mild and really has no heat, so don't be afraid to use the full amount. I used regular chile powder the other day because I was out of New Mexico and it was spicier and not as good.***

Very good! We only added one cup of broth and 2 tbsp of chili powder (to keep it mild for the kids)

Delicious! I used dollar store chili poweder, because that's what I had. I thought it was better than any enchilada sauce I've ever tried.

This is yummy. No more packages for me. I used some chicken broth in place of water, a little less water, a little less chili powder, and I added some regular black pepper to taste. Great!

Simple, but incredible! We loved this recipe. I would recommend doubling it if you are making it for a pan of enchiladas. You may even want to triple it if you like yours saucy.

This recipe had more of an empty heat...It didn't thrill my tastebuds-it seemed to me to be a bit too much spice but my husband liked it. Didn't love it but liked it.

Great flavors and so easy. My family loved it. We live in Florida and we enjoy authenic Mexican food. It has a wonderful flavor. It is the best.

great recipe-no doubt.i sub'ed water with chicken broth & flour with mesa flour,made a very good sauce!!

Super easy and really tasty! I used regular flour, added fresh garlic (in addition to the garlic powder), used vegetable broth instead of plain water, and doubled all the spices. Additionally, I added about a third of a small can of jalapenos and about an ounce of chocolate (slightly mole style!) This turned out great - with lots of flavor and just the right amount of heat. Thanks!

I`m basing my review on the revisions I made: cut chili powder in half, and tripled the cumin, garlic powder, and onion salt. I also used regular flour. Quick and easy!

I am eating this with a spoon while I wait for my enchiladas to bake - amazing! 5+ stars!

Mom made enchiladas tonight and the first thing I said was "there's something different about these and whatever it is, I love it! She said it was because she made her own sauce. Much better than canned!

This sauce is perfect if you tweak the amounts of chili powder and water. I usually do 2-3 tbsp chili powder (depending on the heat of what I've got in the cupboard at the moment). 1/2 a cup of water is plenty in my opinion too.

This has become a staple at our house. Easy, and SO good!

As the recipe stands I'll give it 3 stars...but with some improvements it could be 5 stars!!! Reduce the chili powder (ALL you could taste was chili powder) by at least half and increase the other seasonings according to taste--anywhere from 3/4 tsp. to 1 tsp. Another reviewer suggested reducing the water but I would discourage that. Even with 1 1/2 c. water this sauce was fairly thick and became even more thick as it cooked in the oven. My husband RAVED about this sauce and declared that every Sunday should be Enchilada Day--and all thanks to the sauce!

I'm now hooked on making my own sauce. I only gave it 4 stars because I did some tweeking of my own but this is a great place to start.

This was perfect. So easy to make that it would be silly to buy it. Thanks so much.