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Added May 26, 2011 | Recipe #457377
Showing 1-4 of 4
on March 30, 2013
on October 31, 2011
This is so easy to do. The taste is really good. I made it to use in Creamy Cheesy Chicken Enchiladas Thanks dandelionleaf :) Made for PAC Fall 2011people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 21, 2011
This is indeed a thick spicy sauce. It has a beautiful color and tastes terrific! I made this in advance to go with Beefy Bean Enchiladas. Thanks for sharing. Made for PAC Fall 2011.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 17, 2011
This makes a nice thick, spicy, deep red enchilada sauce. Mine was probably a bit more spicy than originally intended, since I doubled the recipe and about half of my tomato sauce was the spicy El Pato variety. I only added about half of the flour paste that I had made, since I think that my sauce would've turned into a pudding if I added the whole doubled flour amount. I liked the added touch that the cocoa powder gives the sauce. The double batch was plenty of sauce for a 9x13" dish of chicken and cheese enchiladas (both for dipping the tortillas and saucing the rolled enchiladas). Thanks for posting! Made for PAC Fall 2011people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (109 g)
Servings Per Recipe: 4