Best enchilada sauce from scratch from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 172) by Gina Homolka and Heather K. Jones

  • chili powder
  • canned chipotle chiles in adobo sauce
  • ground cumin
  • garlic
  • black peppercorns
  • chicken broth
  • tomato sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on October 14, 2020

    Really good, kid friendly enchilada sauce. We use the full amount of chipotle. It is not very spicy. In addition to enchiladas, we use it for wet burritos and also to jazz up frozen burritos or Taco Bell.

  • averythingcooks on July 06, 2019

    This was the best part of her chicken enchiladas. I used passata in place of the tomato sauce and next time I would simmer for longer to thicken more. I liked the addition of the chipotle and I used ancho chili powder. I now have a jar in my freezer that will certainly find a use.

  • swegener on February 01, 2015

    Cooked for longer to develop the flavor--sub'd veg broth and pureed tomatoes for some of the sauce.

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