Fresh Enchilada Sauce Recipe

Name: Fresh Enchilada Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pasilla chiles; 3 ancho chilies or 3 anaheim chilies; 1 small onion, chopped; 2 cloves garlic, crushed; 4 tablespoons flour; 4 tablespoons butter; 3 cups chicken stock (not broth); 1/2 teaspoon dried oregano; 1/2 teaspoon cumin powder; salt, to taste

Servings: persons

3 pasilla chiles
3 ancho chilies or 3 anaheim chilies
1 small onion, chopped
2 cloves garlic, crushed
4 tablespoons flour
4 tablespoons butter
3 cups chicken stock (not broth)
1/2 teaspoon dried oregano
1/2 teaspoon cumin powder
salt, to taste

1
Roast whole peppers in 350 degree oven until the scent permeates the room (about 15 minutes).
2
De-seed, de-vein, and slice peppers and place them in a large pot with just enough water to boil.
3
Boil peppers covered for 30 minutes (don't cheat you will regret it later).
4
Remove peppers from boiling water and wait until they are cool enough to handle.
5
Holding on to one end of the slice of pepper, gently rub the pulp side with a fork until only the skin remains (skins will make the sauce bitter).
6
Return pepper pulp to water and remove from heat.
7
Saute onion and garlic in butter.
8
Add flour and chicken stock.
9
Stir until mixture begins to thicken.
10
Add spices and water/pulp mixture.
11
Puree and serve.
12
Note: Jalapeno peppers work nicely if you are wanting a warmer sauce.

464

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 3 pasilla chiles, 3 ancho chilies or 3 anaheim chilies, 1 small onion, chopped, 2 cloves garlic, crushed, and more.

Yes, Fresh Enchilada Sauce falls under the Meat & Poultry 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.

Fresh Enchilada Sauce

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