Ingredients40 m servings 16 cals
- Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
- Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
- Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.
- Cook's Notes:
- Pasilla chile peppers are long and slightly wrinkled. Do not confuse them with ancho chiles. If you cannot find them, you can substitute guajillo chiles, but the sauce will not be as dark.
- Traditional enchiladas are made with lightly-fried corn tortillas, never flour tortillas. Place some sauce in the bottom of a baking dish, arrange the enchiladas in rows and cover with more sauce and cheese before baking.
Per Serving: 16 calories; 0.5 g fat; 3 g carbohydrates; 0.6 g protein; < 1 mg cholesterol; 15 mg sodium. Full nutrition
ReviewsRead all reviews 3
I make my own enchilada sauces and have never used tomatillo in the red chili sauces so I wasn't sure about this one. What s surprise. This is soo good. I did a couple of things different. Ra...
Smoky and smooth flavoured sauce. It's thick enough to use as a dip and that's exactly what I did with it. Now, I have to make more for my enchiladas! Thank you for the recipe.