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
favorite of 44 people 25 people want to try
|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.
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