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).
Make Ahead Tips
The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.
Great sauce! Roasting all the veggies really adds a great flavor! I use jalapeños instead of serranos. I usually roast 4-6, but add them to the sauce 1 or 2 at a time, tasting for heat until the spice is right. I like this sauce better without the cream, or with only 1/4-1/2 cup cream. 3/4 cup cream is a bit overwhelming. I like to add cilantro and avocado and serve it as a green salsa.
This sauce is really good!
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!
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.