I buy a lot of dried chiles and chile powder from the Mexican grocery. I usually make enchilada sauce from a little oil, chile powder or ground chiles of mixed varieties, a bit of chicken broth, flour to thicken, salt as needed. Very easy to throw together.
If it needs a little acid, I add a little tomato, vinegar or lemon juice.
Works great for any kind of enchiladas.
I also like to make green chile enchiladas. My green chile stew is hatch green chiles (roasted and peeled, about one pound), 2-3 pounds of pork roast, chicken broth, onions, garlic, and corn meal to thicken. My very favorite!
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