Barbara Adams: Mexican Enfrijoladas Sauce, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Salsa Enfrijoladas
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

Serves about 5 cups

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.

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	Enchiladas Enfrijoladas


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