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Enchilada Sauce Enchiladas

Cooling Down My Hot Enchilada Sauce


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Cooling Down My Hot Enchilada Sauce

personalcheffie | Jan 2, 2007 02:13 AM

I roasted two kinds of green chiles. A mild long green and pasillas. I peeled and got rid of all seeds. Added an onion, chicken stock, garlic to my saucepan and boiled for 20 minutes. Used my immersion blender and added some cumin and Mexican oregano. This stuff is HOT! Thought both my chiles were on the mild side.

How do I tame this stuff? The consistency is perfect. Didn't want to add just more chicken stock in fear I would thin it out too much. TIA.

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