This chipotle enchilada sauce has a deep and complex flavor and pairs well with creamy enchilada fillings. Rather than the commonly used chili powder I used smoked sweet paprika in this recipe. The combination of the tart and spicy canned chipotle peppers and the warm smoked paprika works very well and makes this sauce delicious.
Sauce ingredients:
Full Recipe
Equipment:
- measuring cups and spoons
- pot or pan
Ingredients:
- 1 teaspoon vegetable oil
- ½ teaspoon smoked sweet paprika
- ¼ teaspoon ground cumin
- ⅛ teaspoon dried oregano
- 1 small chipotle pepper, chopped finely
- 1 teaspoon adobo sauce, from the can of chipotle peppers
- ½ cup chicken broth
- 8 ounces canned tomato sauce
Instructions:
- Heat the oil in a pot or pan until shimmering.
- Stir in paprika, cumin and oregano and cook until fragrant and starting to bubble (about 1 minute).
- Stir in the chipotle pepper and adobo sauce, then add chicken broth and tomato sauce. Bring to a simmer and cook uncovered, stirring continuously, for about 7 minutes to thicken the sauce and concentrate the flavors.
Nutrition:
Calories: 43kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 790mg | Potassium: 246mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg
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