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close up image of enchiladas with sauce made from bone broth or meat stock
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Enchilada Sauce with Bone Broth (or Meat Stock)

Enchilada Sauce with Bone Broth (or Meat Stock) is medium spicy. Used in moderation, it is well-liked by our kids (so, great for all ages). The ancho chile gives the sauce a smoky, authentic flavor. Keep the seeds in the sauce if you want it spicier.
Course condiment, Main Dish, Main dish ingredient, Sauce
Cuisine Latin, Mexican
Keyword bone broth, Enchilada Sauce, meat stock
Cook Time 10 minutes
Total Time 40 minutes
Servings 10 servings
Calories 54kcal
Author Megan
Cost $5.00

Equipment

  • medium size bowl 3 cup capacity
  • blender

Ingredients

  • 1 whole dried ancho chile seeds dumped out and stem discarded (about 17 to 20 grams)
  • 2 cups bone broth steaming hot, or Meat Stock
  • 2 cups canned pumpkin or leftover cooked winter squash; or use cooked pureed cauliflower for Keto/Low Carb/Low Vitamin A (The chile has just 174 mcg of vA.)
  • 2 Tablespoon butter or fat of choice: lard, duck fat, tallow, or coconut oil
  • 1 teaspoon quality salt

Instructions

  • In a small-medium size bowl or saucepan, pour hot bone broth over the dried chile. Cover and allow chile to soften for 20 to 30 minutes.
    dried ancho chile steaming in broth for enchilada sauce
  • Place the chile, bone broth and all remaining ingredients in a blender. Puree on medium-high speed for 50 seconds, until puree is smooth.
  • The sauce is now ready to use in any recipe or can be stored in the refrigerator for up to one week.
    chicken or cheese enchiladas with sauce over the top

Notes

Cheese Enchilada Filling (optional)

This filling can be made a day ahead and kept covered in the fridge until ready to assemble casserole. It will require more spreading, and be less runny, if made ahead and chilled.
 
Servings: 10 servings
Calories: 388kcal; 4 carbs; 7 protein; 38 fat; 437 sodium

Ingredients

  • 3 cups sour cream
  • 12 ounces cream cheese, room temperature
  • 1 cup heavy cream
  • 4 ounces cheddar cheese, grated (preferably white cheddar)
  • 2 bell peppers (or poblanas if you like it spicy), diced and sauteed with 1 T. fat and ¼ tsp sea salt, or 2 cans green chilies, diced
  • 1 bunch green onions, diced (reserve whites for lower carbs or if FODMAP issues)
  • 1 tsp. oregano, dried
  • 1 tsp. cumin
  • tsp sea salt, or 2 cans green chilies, diced

Instructions

  • Mix all the ingredients together in a large mixing bowl.
  • Set aside until ready to use in Enchilada recipe.

Nutrition

Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 341mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9620IU | Vitamin C: 2.6mg | Calcium: 16mg | Iron: 0.8mg