“I like creamy sauces and came up with this for some recent enchiladas I made.”
READY IN:
1hr
SERVES:
2-4
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. On low heat make a rough by melting the butter add the crushed garlic and lightly saute then slowly add in the flour to make a paste while continuing to stir.
  2. Add the seasonings and continue stirring.
  3. Add the crushed tomatoes and stir.
  4. Chop up the chipotle peppers and leave the seeds; add and stir.
  5. Slowly stir in the milk to incorporate.
  6. Add the cream and incorporate.
  7. Add the chicken stock and stir well
  8. Bring to a low boil and then reduce to a simmer.
  9. Allow to simmer until sauce reduces to a nice creamy consistency.
  10. Add salt to taste.
  11. * I said stir for everything but you get the idea.
  12. Double this recipe and serve as soup or enjoy as a enchilada sauce.

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