“All Measurements are an approximation because i don't usually measure anything. You can leave all the seeds in the chilies for a hotter sauce or remove them for a mild sauce. You can also adjust the amount of flour you use to make your sauce thicker or thinner.”
READY IN:
35mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove stems and and as many seeds as you desire for heat level out of the chilies.
  2. Add chilies and water to a dutch oven and boil until tender.
  3. Remove chilies with tongs and add to blender 3 or 4 at a time with about 1 1/2 Celsius of the water and blend in intervals.
  4. Add remaining ingredients and blend.
  5. Pour over your favorite enchiladas and enjoy!

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