Total Time
Prep 20 mins
Cook 30 mins

Another wonderful enchilada sauce, slightly modified, from the Rancho de Chimayo Cookbook. Great on enchiladas, burritos, tamales, huevos rancheros, you name it!

Ingredients Nutrition


  1. Combine all ingredients except cornstarch in large saucepan and bring to a boil over med-high heat.
  2. Reduce the mixture for 10-15 minutes.
  3. Add the cornstarch.
  4. Reduce heat to a simmer, and cook for 5 to 10 minutes. The sauce should be thickened, but quite pourable, with no taste of raw cornstarch.
  5. This is good with some chopped or shredded chicken breast in it.
  6. Keeps in refrigerator up to 5 days, and freezes well. Might need to add a little water when reheating.
  7. Can be doubled/multiplied.

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