Finished product just before we dunked tortillas in it to make Enchiladas. photo by MrMikeMGM

Add photo

Creamy Jalapeño Enchilada Sauce

This recipe is great both as a dip and a sauce. We first used it on spinach enchiladas. When planning to make this, make sure you allow time to make the creme fraiche -- though sour cream could be substituted for the creme fraiche in a pinch.

Yield: 4 Servings Ready in 45 minutes

Cuisine: MexicanMain Ingredient: jalapeño|jalapeño|

(5, 1) 100% would make again (reviews)

favorite of 44 people 25 people Try Soon want to try

Add to Favorites

Try Soon

+ Calendar

+ Grocery+ Menu + I've Made

Recipe
Photos (1)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Original recipe makes 4 Servings

2 tablespoonsButter

1 1/4 cupsshallots; chopped

14 1/2 ozChicken broth; Can also use vegetable broth

2 cubes Chipotle Bullion

4 ouncestomatillos; husked, rinsed, quartered

1 jalapeño chili; seeded, coarsely chopped

1 cloveGarlic; chopped

1/4 cupcilantro; chopped, fresh

1 tablespoonlime juice; fresh

1/4 cupcreme fraiche; Search for Recipe here on Big Oven

Creamy Jalapeño Enchilada Sauce Preparation

In medium saucepan sautee onions in butter until translucent. Add broth, chipotle bullion, tomatillos, jalapeño and garlic. Simmer over medium-high heat until liquid is reduced to 1 cup, about 10 minutes. Transfer to blender. Cool to room temperature. Add cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in creme fraiche.