Enchilada Sauce

15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #17376

February 14, 2015



"It is very spicy with a delicious smokey flavor. Soak chiles and sundried tomatoes over night. Yields 2 cups"

Original is 2 servings

Nutritional

  • Serving Size: 1 (381.9 g)
  • Calories 163.2
  • Total Fat - 12.2 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 30.5 mg
  • Sodium - 1283.8 mg
  • Total Carbohydrate - 12.6 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.4 g
  • Protein - 2.5 g
  • Calcium - 41.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 11.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Soak chiles and sundried tomatoes in water over night.

Step 2

Place in a blender and blend well.

Step 3

Melt butterin a sauce pan.

Step 4

Make a roux by browning flour in melted butter.

Step 5

Add spices; stir until well blended into roux.

Step 6

Add the blended chiles and sundried tomatoes gradually, stirring constantly.

Step 7

Heat until boiling.

Step 8

Continue simmering and stirring until desired thickness is achieved.

Step 9

Taste every so often and adjust spices as needed.

Step 10

Once desired consistency and taste is reached.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Chiles de arbol are a type of dried chile pepper, which can be found in most grocery stores.
  • Sun-dried tomatoes should be soaked overnight in water for the best flavor.

  • Substitution 1: Replace chiles de arbol with jalapenos for a milder flavor. The benefit of this substitution is that it will reduce the overall spiciness of the enchilada sauce and make it more accessible to people who don't enjoy very spicy food.
  • Substitution 2: Replace the sun-dried tomatoes with fresh tomatoes for a more natural flavor. The benefit of this substitution is that it will give the enchilada sauce a more vibrant flavor and a fresher taste.

Vegan Enchilada Sauce Replace butter with vegan margarine and use vegetable broth instead of water. Omit the sun-dried tomatoes and add 1/2 cup of diced bell peppers.



Chicken Enchiladas - This classic Mexican dish is the perfect accompaniment to this flavorful enchilada sauce. The spiciness of the sauce pairs perfectly with the savory chicken and creamy cheese in the enchiladas.


: Mexican Rice:

: Mexican Rice is a great side dish to serve with Chicken Enchiladas. The flavorful rice complements the spiciness of the enchilada sauce and adds a delicious texture to the meal. It's also a great way to make the meal more filling and nutritious.




FAQ

Q: How long should I soak the chiles and sundried tomatoes?

A: You should soak the chiles and sundried tomatoes overnight for the best results. This will ensure that all the flavors are extracted from the ingredients.



Q: What is the best way to store chiles and sundried tomatoes?

A: To ensure the best flavor and texture, store chiles and sundried tomatoes in an airtight container in a cool, dry place. For extended storage, you can also freeze them.

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Fun facts:

This Enchilada Sauce recipe is known to be a favorite of the famous Mexican painter Frida Kahlo. She was known to include it in many of her meals and would often share the recipe with her friends and family.

Enchilada Sauce has been around for centuries, with its origins believed to date back to the Aztecs. It was made with chiles, tomatoes, and other spices and was used to enhance the flavor of their dishes.