Comments on: Enchilada Sauce

By: Brianna Darling

Brianna Darling — Sat, 15 Nov 2025 17:41:55 +0000

We love the enchilada sauce so much and make it frequently. Do you think it would can well?

By: Marshall

Marshall — Tue, 14 Oct 2025 07:13:38 +0000

In reply to Rosemary Gander.

You could try subbing a portion of your chili powder with paprika (or even better, smoked paprika). Not very spicy, and great color.

By: E Keith Tipton

E Keith Tipton — Thu, 28 Aug 2025 22:54:19 +0000

This is exactly the enchilada sauce I’ve been looking for. My wife doesn’t do well with cooked tomato sauce. I had to leave out the peppers. Otherwise I followed your recipe. It turned out great. Thanks

By: Kat

Kat — Mon, 25 Aug 2025 03:15:29 +0000

Easy and flavorful. It didn’t get to the thickness I was hoping for so I added a bit of cornstarch slurry. If it’s too thin I feel like it dissolves my corn tortillas. I like a little viscosity to coat but not soak them.
I will absolutely make again and thank you for a very rare tomato-free version of a red enchilada sauce.

By: Bernadette Chute

Bernadette Chute — Sun, 17 Aug 2025 02:33:10 +0000

I didn’t have any chicken stock so I used water and used a little extra garlic powder. Turned out great. Tasty and easy recipe! I will definitely use it in the future.

By: Jess

Jess — Fri, 25 Jul 2025 00:57:19 +0000

Obsessed with this recipe. We make it all the time!

By: Anna

Anna — Thu, 24 Jul 2025 23:25:03 +0000

I’ve rarely found a recipe on this site that failed but this one failed miserably. All I could taste was chili powder. Tried to “save” it by adding additional spices and diluting further then using cornstarch slurry but could not be saved. Had husband check behind me to confirm I followed all steps! Maybe it’s my chili powder but literally the only recipe on this site I’ve tried that I will probably never make again.

By: Deb

Deb — Mon, 07 Jul 2025 12:52:04 +0000

I’ve never made this sauce before and I thought I’d wing it with store bought sauce. When I saw the can at the store I changed my mind because this recipe looked easy and I didn’t like the brand on the shelf.
Today is my send time making it and it just so perfect. I used the gf flour and it’s just delicious beyond belief!

By: TRUDY MANN

TRUDY MANN — Mon, 16 Jun 2025 16:11:13 +0000

I am telling you!!! This is the quickest and the easiest ENCHILADA CHILE GRAVY I HAVE EVER MADE, it came together in less than 5 minutes, and its ingredients are something most people already have in their kitchen!! I didn’t change a thing, and it is perfect as is!!! My only comment besides being easy, perfect, and delicious, is… do you have an idea on how to make a larger quantity and instructions on how to home can this so we can make larger quantities and have it ready and shelf stable when we need it!!! This is so good, I could eat it like a bowl of soup!!!!! Excellent 5 Recipe!!! Thank you!!!!!

By: VICKI CARRMCFADDEN

VICKI CARRMCFADDEN — Fri, 13 Jun 2025 21:01:39 +0000

I USED BEEF STOCK IN PLACE OF VEG/CHICKEN STOCK CAUSE I WAS PUTING LEFTOVER BEEF TACO MEAT AND REFRIED BEANS AND CHEESE INSIDE MY ENCHILADAS. I ALSO DID THE CORNSTARCH SLURRY TO AVOID CLUMPS. TURNED OUT AWESOME. GREAT RECIPE.