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Enchilada Sauce

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."

Rating: This weblink has been rated 27 times with an average star rating of 4.4 Read Reviews (24)

Rate/Review | 1,281 people have saved this

Prep Time:
40 Min
Cook Time:
20 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 cups
 

Ingredients

  • 3 ancho chile peppers
  • 3 pasilla chile peppers
  • Water to cover
  • 2 cloves crushed garlic
  • 1 onion, chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 74 | Total Fat: 5g | Cholesterol: 10mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2003 by BASTIANS1 
This sauce was good and probably very authentic but it didn't really thicken up like it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2003 by TINKER31 
Finally, I've found an enchilada sauce recipe that equals the flavor found in my favorite... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2007 by Bess 
This sauce was wonderful! I added a jalapeño and it really turned out great. I browned the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2007 by Kevin G. 
This is a pretty easy recipe, a little on the thin side, though. Also, I found that the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2005 by KASIEBUB 
I made enchiladas for my whole family. Everyone LOVED them, the sauce is what really did it.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2006 by Courtenay 
I tried this recipe at my aunts house and just had to have it this was an incredibly good... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2004 by ALTO2 
This is SO much better than any red sauce. I'm not partial to a tomato based sauce, so this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2009 by Danielle Heiderich 
fantastic recipe and so authentic! I thickened with corn flour, not white flour. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2008 by LAURELP52 
Thank you! I used a blender to make the sauce (without the flour) as the old recipe I couldn't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2005 by Mrs Neel 
Great recipe! We add a chocolate bar to the leftovers during reheating for a quick... MORE

 
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