Salsa Enfrijoladas
Authentic Mexican Recipe

This sauce is simplicity itself—just beans and a few spices, thinned with milk. But it’s all you need to create a crowd-pleasing pan of hearty baked enchiladas. If you make the sauce a day or two in advance, it’s even more flavorful.


Directions   Print recipe     Email to a friend

4 tablespoons vegetable oil, divided
1/2 onion, chopped
2–3 canned chipotle chiles
1 1-pound, x-ounce can refried beans*
1/2 teaspoon salt
1 teaspoon garlic powder
4–5 cups skim milk
* This equals 3 cups of homemade beans.

1. Place the roasted chilies, onion, garlic, cilantro, salt and one cup of broth in the blender and liquefy.

2. Place a skillet over medium high heat, pour in the mixture, and add the remaining broth. Mix well.

3. Bring the sauce to a boil, reduce the heat to a lively simmer, and cook, stirring, until reduced to a thick sauce consistency—approximately 8 to 10 minutes.

4.Taste the salsa and adjust the salt.

Preparation Time: 
15 minutes.