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 servings 70 cals
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Original recipe yields 12 servings

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Nutrition

  • 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 jalapeƱo 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 ...

This sauce was good and probably very authentic but it didn't really thicken up like it was supposed to until it was cooking and even then it didn't get very thick. In addition, it took a lot l...

This is a pretty easy recipe, a little on the thin side, though. Also, I found that the toasting of the chiles in the oven was a bit time-consuming. Especially when the same effect can be produc...

I gave 4 stars because of the pulp prep on this. Like many other reviewers, I just seeded, removed stems, and toasted on comal before soaking. No problems with color. For bitterness, add a lit...

Nice job! I would add that to skin peppers, after you remove them from oven, place them in a tightly covered plastic container with some water in the bottom. Put directly in fridge. After they c...

Thank you! I used a blender to make the sauce (without the flour) as the old recipe I couldn't find did and I used Olive oil. No tomatoes! Real Enchilada sauce never had tomatoes! Thank you agai...

I made enchiladas for my whole family. Everyone LOVED them, the sauce is what really did it. They were all so amazed that I made the sauce and didn't simply use the store bought stuff (which I ...