Yield
3 1/2 cups

How to Make It

Heat 1/4 cup chicken broth in a medium saucepan over medium heat. Add onion and garlic; cook for 5 minutes or until tender and liquid evaporates. Add the remaining broth, chili powder, and remaining ingredients; stir well. Partially cover, and simmer for 30 minutes, stirring occasionally.

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Ratings & Reviews

Ashley456's Review

HiloFoodie
March 05, 2012
I never thought to make my own enchilada sauce, but now I'll never buy store bought again! This is so yummy, easy and has such a wonderful depth of flavor. YUM! It is a large portion though, so I froze some to use another time.

colbob's Review

colbob
September 18, 2011
This was well worth the time it took to make it (not too long), as opposed to opening up a can. I used it with the CL White Bean Enchilada recipe and thought it was incredibly tasty. Was able to freeze about half for next use.

HiloFoodie's Review

Ashley456
November 26, 2010
This is really good & very easy. I also ended up freezing some. I prefer it over the expensive canned version.