The zesty sauce in this recipe can be used for most types of enchiladas. This should feed four to six people depending on appetites.

Basic Cheese Enchiladas


12 stemmed and seeded dried Anaheim chilis
1 qt. water
1 garlic clove, peeled
6 tbsp. lard or canola oil
2 tbsp. flour
3/4 tsp. garlic powder
1/2 tsp. salt


1. Bring the chiles and water to a boil in a gallon-sized pot. Remove from the heat and let cool.

2. Remove the chiles from the water. Save the water for pureeing.

3. Puree the chiles and garlic in a food processor. Add enough water to the food processor to give the puree a gravy-like consistency.

4. Heat 2 tbsp. lard or canola oil in a saucepan over medium-high heat and add the flour while constantly stirring. Add chile puree, garlic powder and salt.

5. Simmer 15 minutes, stirring occasionally.
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