Enchilada Sauce Recipe

Name: Enchilada Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh poblano chiles; 6 tomatillos; 1 cup (lightly packed) roughly chopped spinach leaves; 2 cups milk; 2 cups chicken broth; 6 tablespoons (3 ounces) butter-or you can use vegetable oil; 3 garlic cloves, peeled and finely chopped; 1/2 cup flour; Salt; 3 cups coarsely shredded cooked chicken (I usually use a rotisserie chicken or leftover grilled chicken); 12 corn tortillas; A little vegetable oil for brushing or spraying; About 1 cup Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar; A little chopped cilantro for garnish

Servings: persons

2 fresh poblano chiles
6 tomatillos
1 cup (lightly packed) roughly chopped spinach leaves
2 cups milk
2 cups chicken broth
6 tablespoons (3 ounces) butter-or you can use vegetable oil
3 garlic cloves, peeled and finely chopped
1/2 cup flour
Salt
3 cups coarsely shredded cooked chicken (I usually use a rotisserie chicken or leftover grilled chicken)
12 corn tortillas
A little vegetable oil for brushing or spraying
About 1 cup Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
A little chopped cilantro for garnish

1
Make the sauce. Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly, until the skins have blistered and blackened on all side, about 5 minutes for an open flame, about 10 minutes under the broiler. Place in a bowl, cover with a kitchen towel and, when handleable, rub off the blackened skin, tear open and pull out the seed pod and stem. Quickly rinse to remove any stray seeds or bits of skin. Roughly chop and put in a blender jar. Add the spinach and peeled tomatillos.
2
In a medium (3-quart) saucepan, combine the milk and broth, set over medium-low heat to warm.
3
In a large (4-quart) saucepan, melt the butter (or heat the oil) over medium. Add the garlic and cook for a minute to release its aroma, then add the flour and stir the mixture for a minute. Raise the heat to medium-high. Pour in the warm broth mixture and whisk constantly until the sauce boils. Reduce the heat to medium and simmer for 5 minutes. Remove from the heat.
4
Pour half the hot sauce into the blender with the chiles and spinach. Cover loosely (I remove the center part of the lid, secure the lid, then drape a cloth over the whole thing) and blend until smooth. Pour the mixture back into the saucepan with the remaining sauce. Taste and season with salt, usually about 2 teaspoons.

1195

kcal

Calories

Fat

100

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 fresh poblano chiles, 6 tomatillos, 1 cup (lightly packed) roughly chopped spinach leaves, 2 cups milk, and more.

Yes, Enchilada Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Sauce

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