Chipotle Enchilada Sauce or Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I like creamy sauces and came up with this for some recent enchiladas I made. Ingredients:
2 tablespoons butter |
2 tablespoons flour |
5 teaspoons chili seasoning mix |
1 1/2 teaspoons cumin |
2 teaspoons fresh pressed garlic |
1/2 cup crushed tomatoes |
1 cup chicken stock (or water) |
1/3 cup milk |
1 ounce heavy whipping cream |
2 chipotle chiles in adobo (using only 1 pepper will make the sauce mild adding 2 makes it spicy) |
salt |
Directions:
1. On low heat make a rough by melting the butter add the crushed garlic and lightly saute then slowly add in the flour to make a paste while continuing to stir.
2. Add the seasonings and continue stirring.
3. Add the crushed tomatoes and stir.
4. Chop up the chipotle peppers and leave the seeds; add and stir.
5. Slowly stir in the milk to incorporate.
6. Add the cream and incorporate.
7. Add the chicken stock and stir well
8. Bring to a low boil and then reduce to a simmer.
9. Allow to simmer until sauce reduces to a nice creamy consistency.
10. Add salt to taste.
11. * I said stir for everything but you get the idea.
12. Double this recipe and serve as soup or enjoy as a enchilada sauce.
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