Lisa's Enchilada Sauce
I like to flavor my water with 4 or 5 dried chiles ( seeds removed), just let them boil for 10 min, discard all but one and use the water and the softened chile for a real authentic tasting Sauce. I don't buy this kind of sauce anymore, i always have some in my fridge in a squeeze bottle for taco's, burrito's, nacho's and quesadilla's"After moving to the UK I've tried multiple recipes in order to recreate the enchilada sauce I miss from home. This is the closest I've been (luckily I had proper New Mexican chili peppers bought from a recent visit to the US); snd fairly easy to mske. Thanls!in fact it might be even more delicious! The recipe was easy to follow" - Blueridgebabe
Yield: 12 Ready in 20 minutes
918 people trying soon
Verified by stevemur
Lisa's Enchilada Sauce Preparation
Melt butter in a sauce pan.
Make a roux by browning flour in melted butter mixing constantly
Add spices and tomato paste; stir until well blended into roux.
Add water gradually using a whisk, stirring constantly.
Heat until boiling.
Continue simmering and stirring until desired thickness is achieved.
Taste every so often and adjust spices as needed, when finished, i like to pop it into my magic bullet blender for just a quick blend.
You may add more chile powder, chicken broth to make it the perfect consistancy. Be sure to strain out the chopped red chile
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?