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.
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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!
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