Prep 20 mins
Cook 2 hrs
This recipe was given to me by a co-worker, who received it from his mother-in-law. I was planning on making enchiladas one night, and happened to show this co-worker the recipe that I was planning on using for the sauce. He promptly told me to hold off before using that recipe because he had the ultimate enchilada sauce recipe. He was right, this is excellent, but not for the faint of heart, it turns out pretty spicy, but boy is it flavorful! The original recipe had 1 cup of rice milk where I used heavy cream, and a lot less of it. Make this vegan by substituting with the rice milk, and if you aren't a fan of hot food but still want to use heavy cream just use a little more to cut the heat. This recipe makes about 4 cups, but it's not a bad idea to double the recipe and then freeze what you don't use for next time. Hope you enjoy it as much as we did.
- 1 head garlic
- 1⁄2 of a large yellow onion, peeled
- 3 tablespoons olive oil
- 3 cups water
- 2 large tomatoes
- 1 (4 ounce) can chipotle chiles in adobo
- 2 pinches dried thyme
- 2 -4 tablespoons heavy cream
- Cut the very top of the head of garlic off to just expose the tops of the garlic cloves.
- Place the head of garlic and the half onion on a large piece of tin foil and drizzle with oil.
- Seal the top of the foil so that the garlic and onion are a little packet
- Roast the onion and garlic for 45 minutes at 375 degrees.
- Cut the tomatoes in half and place in a pot with the water.
- Squeeze as much of the softened garlic into the pot, and add the onion and thyme to the pot as well.
- Simmer for 45 minutes partially covered.
- Let the mixture cool down a bit, and then put everything from the pot in a food processor or blender with the chipotle chilis and the adobo.
- Process until smooth and return to the pot.
- Mix the heavy cream or rice milk into the sauce and simmer for 3-4 minutes.
I really loved this sauce! I am not a red chile sauce fan, stumbled on this when I was looking for something to do with the chipotles in my pantry. I used canned fire roasted tomatoes and a little more cream, and it was fabulous! Even my two year old ate it and my picky 12-yr old too. I had to stop my husband from eating the whole pan and letting the rest of us eat!! Thank you for sharing this and you should really really thank your co-worker for me!!!
I need the option for more stars, I loved this sauce! Well worth the time and effort over store bought enchilada sauce. I will reduce the cream next time I make it, but everything else remains the same. Thank you for this keeper!
Too spicy and overpowering a flavor for me, but my husband really liked it a lot! Also, it is easy, but does take quite a bit of time to make.