Creamy Chipotle Enchilada Sauce

I was eating dinner a couple weeks ago at a local mexican restaurant and was inspired to come up with a copy cat recipe of their Chipotle Enchilada Sauce. This is my take on the sweet, spicy, and smoky sauce I enjoyed there. You can kick up the fire in this recipe by adding more chipotle chile's to taste. Note ** This sauce can be prepared a day ahead of time and warmed back up on low for 10 minutes before serving or rolling your enchiladas.

• Ready In: 1 hr 5 mins
• Yields: 2 cups

Ingredients

• 2  dried red chilies (I prefer Guajillo)
• 1  small ancho chili (about the size of a half dollar, either a whole chile or a small piece of a large one)
• 2  roma tomatoes
• 2  garlic cloves (peeled left whole)
• 2 1⁄2 cups water
• 1  chipotle chile
• 2  teaspoons adobo sauce (reserved from the chipotle chiles)
• 1⁄4 teaspoon chicken bouillon powder (I use Knorr)
• 1⁄4 cup sour cream
•  salt and pepper

Directions

1. Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft.
2. Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid.
3. Blend the mixture on high for 5 minutes.
4. Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed).
5. Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid.
6. Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes.
7. Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up.
8. Add salt and pepper to taste and Enjoy!