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Enchilada Sauce
Nothing beats homemade Enchilada Sauce, and this flavorful version made with ancho chilies takes things to the next level! This sauce is smoky, rich, and full of flavor, it's so much better than anything you'll find in a can.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- blender
📝 Preparation Steps
1
Remove stems and seeds from dried ancho chilies and place into a bowl. Pour boiling water, just to cover, and set aside.
dried ancho chilies5
2
Heat 2 Tbsp. avocado oil. Sauté onions for ⏱️ 3-5 minutes on medium heat. Add in salt, oregano and flour. Cook flour for about a minute, then whisk in chicken broth. Bring to a simmer, and remove from heat allow to cool for a few minute.
avocado oil2 tbsponion, diced1fresh oregano, chopped1 tbspflour1 tbspchicken broth2 cups
3
To a blender, add rehydrated ancho chilies, and broth mixture. blend till smooth about ⏱️ 2 minutes.
dried ancho chilies5
4
Sauce can be used immediately or stored in the refrigerator for 1 week. The sauce can also be frozen in ziplock freezer bags or even canned for longer shelf life.
Nutrition Facts
calories
119 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
7 g
sugar Content
10 g
sodium Content
530 mg
protein Content
3 g
cholesterol Content
1 mg
carbohydrate Content
18 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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