Ingredients for Creamy Chipotle Enchilada Sauce
- Dried Red Chilies
- Ancho Chili
- Roma Tomatoes
- Garlic Cloves
- 2 cups water
- 1 (4 ounce) can chipotle chiles in adobo sauce
- Adobo Sauce
- 1 teaspoon chicken bouillon powder
- 1 cup sour cream
- Salt And Pepper
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How to Make Creamy Chipotle Enchilada Sauce
- In a small saucepan, combine 8 dried red chiles, 2 dried ancho chiles, 1 (28 ounce) can crushed tomatoes, 4 cloves garlic (minced), and 2 cups of water.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the chiles are softened.
- Carefully transfer the tomato and chile mixture to a blender. Add 1 (4 ounce) can chipotle chiles in adobo sauce (reserve 2 tablespoons adobo sauce), the reserved 2 tablespoons adobo sauce, and 1 cup of the cooking liquid.
- Blend on high speed for 5 minutes until completely smooth.
- Strain the blended mixture through a fine-mesh sieve back into the saucepan.
- Bring the sauce to a gentle simmer over medium-low heat and cook for 10 minutes.
- If desired, add 1/2 cup of water or cooking liquid to thin the sauce to your preferred consistency.
- Whisk in 1 teaspoon chicken bouillon powder and simmer for another 10 minutes.
- Reduce heat to low. Whisk in 1 cup sour cream slowly and constantly to prevent curdling.
- Cook on low for 2 minutes, or until heated through. Do not boil.
- Season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
21g
Fat
19g
Carbs
3g
