Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc...). Also good with tortilla chips!

Recipe Summary test

prep:
20 mins
cook:
10 mins
additional:
10 mins
total:
40 mins
Servings:
16
Yield:
4 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

16 calories; protein 0.6g; carbohydrates 3g; fat 0.5g; sodium 15.1mg. Full Nutrition
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