Description
I was eating dinner a couple weeks ago at a local mexican restaurant and was inspired to come up with a copy cat recipe of their chipotle enchilada sauce. This is my take on the sweet, spicy, and smoky sauce i enjoyed there. You can kick up the fire in this recipe by adding more chipotle chile's to taste. Note ** this sauce can be prepared a day ahead of time and warmed back up on low for 10 minutes before serving or rolling your enchiladas.
Ingredients
- Dried Red Chilies
- Ancho Chili
- Roma Tomatoes
- Garlic Cloves
- Water
- Chipotle Chile
- Adobo Sauce
- Chicken Bouillon Powder
- Sour Cream
- Salt And Pepper
Instructions
- Place the red chiles, ancho chile, tomatoes, garlic and water in a small sauce pan
- Bring to a boil
- Continue boiling for 15 minutes until the red chiles are soft
- Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid
- Blend the mixture on high for 5 minutes
- Strain the mixture and pour it back into your sauce pan
- Bring the sauce to a low boil and continue to simmer for 10 minutes
- If you like your sauce thin you can now add an additional 1 / 2 cup of water or cooking liquid
- Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes
- Turn the heat down to low and whisk in your sour cream
- It is critical at this stage to keep the sauce on low so that the sour cream does not curdle
- Cook the sauce on low for an additional 2 minutes just to heat it back up
- Add salt and pepper to taste and enjoy!