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Enchilada Sauce

| Updated Mar 23, 2018

This sauce takes a little time but rich is the depth of flavor… it will reward you with a tasty sauce that is perfect when making homemade enchiladas.

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7  pods, dried red mild Hatch chiles

1  cup water

1- 2 cups chicken stock

1 cup canned tomatoes

1 tbsp tomato paste

1 oz. dark chocolate

2 1/2 tbsp dark brown sugar

1 1/2 tbsp vegetable or olive oil

1 1/2 tbsp all purpose flour

1 tsp. granulated garlic

1 tsp cumin

1 tsp oregano


  1. Wash chile pods, remove stems and seeds and place in a medium saute pan with 1 cup of water.
  2. Bring water to a boil then lower the heat to simmer for 15 – 20 minutes.
  3. Place ingredients in a high speed blender and process with the lid on for 3 minutes to fully breakdown the pods.
  4. In a medium sized saucepan add flour and oil, stir over medium heat for a few minutes.
  5. Add the chile liquid to the flour mixture and stir over medium heat until the sauce thickens enough to coat the back      of a spoon.  Add add tomato paste and a cup or more of chicken stock until desired consistency is reached.
  6. Add chocolate, brown sugar, spices and canned tomatoes to the chile mixture.  Simmer and stir over medium low heat for 5 minutes.
  7. Cool to room temperature and store in a covered jar in the refrigerator for up to 5 days.


Mike Wendland

Published on 2018-03-23

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

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