Recipe by Anna Marie
"This is a great, authentic enchilada sauce, without tomato sauce."
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hot chili powder
4 1/2 cups
1/2 (1 ounce) square
Good beginning recipe for enchilada sauce but I found it bland on its own. I grew up on the authentic stuff in Latin America with the Mole style type. I think that you would have to adjust this to your own personal taste for sweetness, salt, spicy etc. I added extra cumin and made sure that I used a good (excellent?)quality Chili powder. If your chili powder doesn't really taste good this recipe won't either.
We are an enchilada family, and this wasn't the favorite.
Very authentic!! I will NEVER buy canned or packet sauce again!!!I sub half the chicken broth w/beef broth & add 1 cube beef boullion for beef enchiladas. I add chili 1 tbs at a time and adjust spice level depending on taste (5tbs was good for adults, maybe not for kids)... i would also suggest using wondra flour instd of reg. white flour to reduce lumps. if you are impatient like i am, you can add a little corn starch mixd w/broth to thicken.
Can I say.... AUTHENTIC??!! This was very good, tastes alot like the nicer restaurants version, not your fast food mexican chains. It doesn't seem to thicken on the stove, but does in the oven. Only thing I reduced on was the 5 TABLESPOONS of HOT chili powder.... I decreased this to 5 TEASPOONS. Which was spicy and bold enough for my husband, but mild enough for me and our 4 kids. Thank you Anna Marie! This is a keeper!
I have made this recipe several times and have made afew changes I make the recipe on the stove top until right before I add the chocolate. I also add 5 cups of chicken broth instead of 4 1/2 cups. After adding the chicken broth which I add very slowly to keep a nice consistency, I add it to a crockpot with bone in skinless chicken breast and thighs, I then cook the chicken on low heat in the sauce for 10 hours, after this I take chicken out take off bone and shred, add 1/2 cup cold water mixed with flour to sauce mixture and after whisking this in to sauce, I then add chocolate to the sauce mixture, after this is done I set about 2 cups of sauce aside and then mix the rest of the sauce with the chicken meat. This is by far the best mexican style enchilada sauce that I've ever had! and it freezes and reheats nicely as well!
This is an excellent recipe! I LOVE IT! BUT beware! This is more of a MOLE sauce for enchiladas (chocolate & cinnamon) - NOT your typical red sauce. Be prepared to also adjust the chili used. Go slow and add as you like for your taste.
My wife and I just made a batch of this sauce today. Although we were hoping to have enough to make 8 to 10 enchiladas (and have extra sauce to pour over the top)...it didn't quite work out that way. BUT WHO CARES!! It was delicious. We actually ended up making a second batch so we could pour on top AND freeze some of it for later.
The one thing I did do on the second batch was take a hand blender and smooth out all the "chunks" to make a smooth delicious sauce. Thanks very much for sharing...GREAT recipe!!
This was wonderful! I cut the chili powder down to 3 Tbl and it was plenty. I ended up simmering it for 30 minutes until it was to the thickness I desired (but I think it just enhanced the taste). I was concerned after tasting it before the chocolate went in - was thinking it wouldn't taste very good at all but the chocolate made all the difference. I used semi-sweet chocolate chips instead of bittersweet. I used it on beef enchiladas (used left-over roast meat). I sprinkled some Mexican blend cheese on top as well as some chopped green onions while they were baking. Delicious! Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 43
** Calories from Fat: 20
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