Why it has taken me so long to make my own enchilada sauce is beyond me. It is SO. DANG. EASY. to make, and it goes well with everything. I know because I managed to whittle away 2 batches of this enchilada sauce in 4 days. I’m not joking when I say that this sauce is good. The best part is that the sauce is is ready in 15 minutes. It takes me longer than that to get ready in the morning. You can slap this on enchiladas, but it works wonders in a good breakfast dish, too. See, Chilaquiles with Fried Egg. Let’s get saucy.
MASTER MY MISTAKES / COOKING NOTES
Spice Level: To me, the sauce wasn’t all that spicy, even with the chipotle pepper, adobo sauce, and chili powder. Feel free to use less adobo sauce or skip the chipotle pepper entirely.Sugar: I thought that adding a tablespoon of honey balanced out the flavors of this sauce very well. Feel free to skip the sugar, though. Use dark brown sugar or even maple syrup.
TOOLS + INGREDIENTS USED
High-speed blenderWhiskChipotle peppers in adobo sauce
MAKE IT A MEAL: RECIPES USING ENCHILADA SAUCE
Easy Chicken EnchiladasChilaquiles with Fried Eggs (replace the tomato sauce with the chilaquiles sauce)
