Ten Minute Enchilada Sauce

I have made at least 6 enchilada sauce recipes off this site, even the scratch boil-the-chiles-put-in-blender-strain-etc. This one is not only the easiest, but it's the best. I've made it dozens...

I hate to give this three stars but I hate it when people rate recipes by the changes they have made. I followed the recipe exactly and the sauce had way too strong of a chili powder flavor to ...

my family loved this! I had to make some changes though. I didn't have tomato sauce, so I blended up a 14 ounce can of tomatoes and juice and used all of it. It sounded like a whole lot of ch...

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.

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 browni...

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...

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...

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 t...

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 W...