Enchilada Sauce

Enchilada Sauce

41 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h
Bill Echols
Recipe by  Bill Echols

“Great sauce and very authentic. 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.”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

Directions

  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 (41)

Rate This Recipe
Bess
38

Bess

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 also didn’t add as much stock as was mentioned in the recipe. I read the reviews saying it was too runny so I added it a little bit at a time. This was really a great sauce. I was looking for something other than the canned sauce and this hit the spot. It wasn’t too spicy so if you’re looking for spice, add a jalapeno or two. Thanks!

Callista
34

Callista

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 a long tradition of using chilie peppers. I learned it from my grandmother. Its really not as much work as this recipe says. Clean the outside of your chilie with a paper towel. Open the chilies and take out the stem and seeds. Over a hot, dry skillet (not in the oven), throw in the cleaned chilies. Heat inside and outside until it starts to get soft. You are just doing this to heat up the oils. There should be no smoking and you aren't really looking for a change of color. Once they are done, throw them in a pot of simmering water. Once the chilies are in, turn the pot off and let rest for 20-30 minutes. Save the water! After all that, I throw it in the blender and puree it. Add some of the water if needed to the blender. I like big chunks of garlic in my enchilada sauce, so I just pureed the chilies and left the stock, garlic and butter as is ( I don't use onion because I don't like them). It's much faster this way and still as tasty. Good luck!

TINKER31
30

TINKER31

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 chiles use.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 67 cal
  • 3%
  • Fat
  • 4.5 g
  • 7%
  • Carbs
  • 6.2 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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