Yield: Yields about 3-1/2-cups sauce.
The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swiss-style enchiladas).
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.
Only thing to really plan for differently is it took a lot longer to cook down/ thicken. With all the cooking it lost some of the heat from the chilies so I added back a little red pepper flakes at the end.
Soooo good! I went light on the Serranos by only using 2, but I def could have used 3 for just a touch more heat. Other than that it was awesome!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?