Total Time
35mins
Prep 15 mins
Cook 20 mins

All Measurements are an approximation because i don't usually measure anything. You can leave all the seeds in the chilies for a hotter sauce or remove them for a mild sauce. You can also adjust the amount of flour you use to make your sauce thicker or thinner.

Ingredients Nutrition

Directions

  1. Remove stems and and as many seeds as you desire for heat level out of the chilies.
  2. Add chilies and water to a dutch oven and boil until tender.
  3. Remove chilies with tongs and add to blender 3 or 4 at a time with about 1 1/2 Celsius of the water and blend in intervals.
  4. Add remaining ingredients and blend.
  5. Pour over your favorite enchiladas and enjoy!