• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Enchilada Sauce #2

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 8 Ripe; sweet chilies (half
  • -California chilies and half
  • -Ancho chilies; if possible)
  • 1 pn Cumin
  • 1 pn Oregano
  • 1 pn Cinamon
  • 1 1/2 oz Mexican dark chocolate
  • 1 tb Sugar
  • 1 tb Onion; chopped
  • 2 Cloves garlic
  • 1 pn Pepper
  • 1 Bay leaf
  • Salt
  • 5 tb Oil
  • 2 Tomatoes
  • 3 qt Water
  • 2 tb Flour


14 oz Monterey Jack cheese; grated
4 Tortillas (corn)

1. Place chilies in hot water and let stand 1 hour. Remove from water.

2. Place chilies in a blender together with all other ingredients except
oil, flour and onion. Blend and pass through a fine strainer.

3. Heat oil in a saucepan. When hot, add flour and onion and stir about 1
minute. Add sauce and mix well until it comes to a boil. Boil for
approximately 10 minutes. ENCHILADA:

1. Place tortillas, one at a time, in hot oil. Flip to moisten both sides
and place on a dish.

2. Put 2-1/2 oz. cheese on each tortilla. Add a small amount of sauce.
Roll and cover with sauce and a layer of cheese.

3. Bake in a 450 F oven for about 5 minutes.

NOTE: The Enchilada Sauce can be prepared in advance. In fact, the flavor
will improve after 2 days. Note: This sauce is also used for tampigeena
tiras de filete.




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