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.
Ingredients
| 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. |
Directions
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.
