Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my personal enchilada sauce that my kids love. I came up with this recipe by mixing my grandmother's and mother-in-law's recipes together... it is muy rico and worth the work.

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Recipe Summary

cook:
20 mins
total:
30 mins
prep:
10 mins
Servings:
20
Yield:
5 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a large saucepan. Pour in enough water to cover. Bring to a boil; simmer until tomatoes are fairly soft but not mushy, about 10 minutes. Drain.n

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  • Transfer tomato mixture to a blender. Add 1/3 cup water, onion, chicken bouillon, cumin, cloves, and black pepper. Puree until smooth, about 2 minutes. Add flour and blend until combined, about 10 seconds.n

  • Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt.n

Nutrition Facts

20 calories; protein 0.9g; carbohydrates 4g; fat 0.3g; cholesterol 0.1mg; sodium 179.8mg. Full Nutrition
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