Chili Sauce For Enchiladas
A flavorful chili sauce with a smoky, spicy kick, perfect for enchiladas and Mexican dishes, blending chili, garlic, onion, and herbs for vibrant taste.
Ingredients
Instructions
- Fry chopped onion and garlic in fat.
- Add salt, oregano, and chili pulp; add enough water to make a thin gravy.
- Boil for 20 minutes.
- For a milder sauce, add a beaten egg just before removing from heat, or use more flour and less chili powder.
Tips & Substitutions
For a richer flavor, consider using rendered bacon fat or lard instead of regular fat. If chili pulp is unavailable, a mixture of chili powder and flour works well; adjust based on your spice tolerance. Fresh oregano can enhance the taste, but dried works fine too. If you'd like a more robust sauce, try adding a splash of vinegar or a pinch of cumin.
Serving Suggestions
This chili sauce is perfect for drenching enchiladas, but it also pairs beautifully with Morales Taco Shells for tacos or burritos. Serve alongside Southwestern Vegetable Salad for a complete meal, or use it as a dip for tortilla chips. It can also enhance the flavor of other Mexican recipes like quesadillas or nachos.
Storage & Reheating
Store any leftover chili sauce in an airtight container in the refrigerator for up to a week. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water if it thickens too much. This sauce can also be frozen for up to three months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Sauce For Enchiladas contains roughly 187 calories, with 6g protein, 44g carbohydrates, and 4g fat. It is an excellent source of iron (123% of the Daily Value), dietary fiber (92% of the Daily Value), and calcium (74% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1787mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chilies instead of chili pulp?
Yes, fresh chilies can be roasted, peeled, and pureed to make a delicious chili paste. Adjust the quantity based on the heat level you prefer, as fresh chilies can vary significantly in spiciness.
What can I substitute for the fat in the recipe?
If you're looking for a healthier option, olive oil or avocado oil can be excellent substitutes. For a vegan version, use vegetable oil or coconut oil. Each will impart a slightly different flavor, so choose based on your preference.
How do I make this sauce spicier?
To increase the heat, add more chili powder or include some diced jalapeños. You could also stir in a few drops of hot sauce or cayenne pepper to taste, ensuring you balance the flavors as you go.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).