Enchilada Sauce

Enchilada Sauce

42

"Great sauce and very authentic enchiladas. If you want a hotter sauce, just add some cayenne pepper when it's done. Ancho and pasilla chile peppers are dried chiles, and may be available at your grocery store, or a Mexican market."

Ingredients

1 h {{adjustedServings}} servings 70 cals
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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 70 kcal
  • 4%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
  3. Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water and set aside for later.
  4. In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin.
  5. In a blender or food processor, puree the mixture until smooth. Season with salt to taste.
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Reviews

42
  1. 50 Ratings

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This sauce was wonderful! I added a jalapeño and it really turned out great. I browned the flour and onions a little longer than the recipe said to, just until they turned a reddish-brown. I ...

I tripled the recipe and will be freezing half of it tonight. The nice thing about this recipe is that you can adjust the chilie peppers to your taste and play with new varieties. My family has ...

Finally, I've found an enchilada sauce recipe that equals the flavor found in my favorite Tucson restaurants. Easy to make, perfect consistency, and the "heat" can be adjusted according to the ...