This enchilada sauce packs a ton of smokey flavor with a little bit of heat, and makes enough that you can easily toss it with shredded chicken for the enchilada filling, and have enough to pour over your enchiladas.
The chipotle and ancho flavors are the star of this sauce. The sauce is adapted from a recipe found on addapinch. If you want to keep things simple, toss this sauce with a shredded rotisserie chicken for your filling. It also pairs well with my shredded Mexican chicken recipe. Also, I highly recommend using freshly grated Monterey Jack cheese with this sauce. The flavors go so well together, and Monterey Jack melts beautifully.
Ingredients:
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 cup chicken stock
1 (28-ounce) can crushed tomatoes
1 tablespoon chili powder
1 tablespoon ground ancho chile pepper (I used McCormick Gourmet)
1 teaspoon ground chipotle chile pepper (I used McCormick)
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar
1/2 teaspoon salt
Directions:
Add oil to medium saucepan over medium heat. Whisk in flour and allow to cook for 3 minutes. Slowly whisk in chicken stock, followed by crushed tomatoes. Stir in all of your seasonings and bring to a simmer. Remove from heat, and either use immediately or store in air-tight container for up to two weeks.
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 cup chicken stock
1 (28-ounce) can crushed tomatoes
1 tablespoon chili powder
1 tablespoon ground ancho chile pepper (I used McCormick Gourmet)
1 teaspoon ground chipotle chile pepper (I used McCormick)
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar
1/2 teaspoon salt
Directions:
Add oil to medium saucepan over medium heat. Whisk in flour and allow to cook for 3 minutes. Slowly whisk in chicken stock, followed by crushed tomatoes. Stir in all of your seasonings and bring to a simmer. Remove from heat, and either use immediately or store in air-tight container for up to two weeks.