Enchilada Sauce – a delicious recipe with chiles, california chilies, arbol chilies, cheese, tomatoes, meat broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
First you want to clean the dried chillies thoroughly taking out all the seeds inside.
2
Second you want to put the chilies in a medium sized sauce pan with just enough water to cover up the chilies.
3
After the water is in the saucepan put it over the stove on med-high heat.
4
You'll know when the chilies are ready when the water is a dark red color and has a nice smoky smell to it.
5
Wash and cut the tomato in half and place it in a blender along with the chilies and the water it was cooked inches.
6
Add the chicken/beef broth as well into the blender.
7
and blend thoroughly.
8
Place the mixture back in a bigger saucepan and wait for it to start simmering.
9
While the sauce is going into a simmer you can shred the 1 lb of cheese if you didn't buy it shredded already.
10
Once the sauce is simmering add in the shredded cheese and stir.
11
Pour onto your enchiladas and enjoy.
12
:].
462
kcal
Calories
37
g
Fat
2
g
Carbs
29
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 -3 dried poblano chiles, 4 -5 dried california chilies, 3 -4 dried arbol chilies (these are for heat so don't add a lot if you can't handle spicy), 1 lb monterey jack cheese, 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.
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