Chicken broth is boiled with onion and garlic after they have been sautéed with cumin, cinnamon, and chili powder. To get this genuine Mexican flavor, add semisweet chocolate to the mixture. Without tomato sauce, this is a fantastic enchilada sauce.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
Ingredients
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 3 tablespoons chopped garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 3 tablespoons all-purpose flour
- 5 tablespoons hot chili powder
- 4 ½ cups chicken broth
- ½ (1 ounce) square semisweet chocolate
Instructions
- Heat oil in a large saucepan over medium-high high heat. Sauté onion until tender. Stir in garlic, oregano, cumin and cinnamon; sauté for a few minutes.
- Stir in flour and chili powder until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.
Nutrition Facts
| Calories | 50 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 443 mg |
| Sugars | 2 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! And freezes well also!
Not a fan. Disappointed.
This is excellent. I used beef broth instead. Still amazing. Will never buy canned stuff again. Thank you for sharing the recipe
WOW!
This sauce is delicious. I love the addition of chocolate for more of a mole flavor. It got nice and thick. I will never buy sauce again!
I made it following the recipe except I used beef broth instead of chicken. That was all I had and I was making beef enchiladas anyway. It was wonderful! I will always make my own from now on. No more canned sauce for me.
Awesome, authentic sauce!!
Made this tonight because I didn’t have my usual packets of seasonings on hand. It was just a blessing that I happened to have a package of semi sweet chocolate chips in the pantry. I followed the recipe until it came to the semi sweet chocolate. I threw in a small handful of semi sweet chocolate chips. Also, the chili powder, I added 3 heaping tablespoons, and 3 very heavy handed shakes of Cayenne pepper. This was tasty and after I rolled the enchiladas (mixla tortillas from HEB) Poured the left over sauce over the tortillas, (I had 12) topped with shredded hatch pepper cheese, chopped tomatoes and green onions and served with a blended salad of romaine with tomatoes, cucumbers and red onion. Hubby and I loved it and that’s what’s for lunch and dinner this tonight! Thank you for a great recipe!
So delicious! The only thing I added was an 8oz can of tomato sauce and a few dashes of Franks!
I added one diced bell pepper to hide an extra vegetable from my kids.
I was working with limited ingredients, so I used dried garlic, and did not add the chocolate, but it still came out delicious!
I’d make this again but with only 3 Tbs of the chili powder (used N.M. style). Based onreviews I used less and was so glad I did. My daughter and i were panting for something cool to ear with it but it was still delish. My husband and son thought the spice level was perfect. Only other change was that I used leftover jarred mole in place of the chocolate chips. The sauce thickened perfectly as it baked. I was worried that it was a bit thin. 4 stars to warn about the spice level. Thanks for recipe!
I made VERY minor changes to this recipe… I used Better Than Bullion with water instead of already made chicken stock and I used my emersion blender at the end to make sure the consistency was smooth. We loved this sauce over our veggie enchiladas. This recipe is a keeper.
Awesome just the way it is.
I didn’t like the flavor at all. Would not make again.
First time I ever made enchilada sauce and this was excellent!!Even my son who is a very picky eater,gonbled it right up.
I have a family member who is allergic to corn. This prompted me to look for MANY new recipes. I came across this one, and this one has become the family go to for enchiladas or taco bakes.
Tastes great, I put a little liquid smoke in it to give it the ancho chili flavor. A little extra chocolate and bam!
Great! Not a spicy fan and seeing all that Chili Powder I was hesitant. After cooking it for awhile I tasted and thought I would have to throw it away as it was too hot for us. Chilled it down over night, and put back on the stove to add the thickener…..the taste has mellowed overnight and is just perfect. I’m following other suggestions by blending the vegys to make a smoother sauce, yumms, and that makes it better. Best sauce I’ve ever tasted, will never use that nasty canned stuff again. Glad I doubled the recipe and will freeze for later. I’d serve this to anybody and be proud of it.
I made a half recipe, added less chili.powder, added in a little curry powder as well (all I had on hand) and used gluten free flour blend. It took a bit to whisk together. Then I reduced 50%. Then, I stirred in a tablespoon of dark chocolate melting chips. Then I made cheese enchiladas with 4 Mexican cheese blend. I cooked until bubbly and cheese was melted, about 20 minutes. Super easy to make the whole way through. This was FANTASTIC. The spice was just right. The flavor was rich and layered. It was gobbled right up and seconds were served. I’d say this was a hit. I’ll definitely be making this sauce again. Probably in like 3 days when they beg for more.
Simple easy sauce. I love mole which this is similar to but added a little tomato paste to sweeten the harshness of the mole flavor.