For a smokier flavor, lightly toast the dried chile peppers in a dry skillet over medium heat for a few seconds per side before adding them to the saucepan. Be careful not to burn them! The heat level of the sauce can be adjusted by using different types of dried chiles or by adding a pinch of cayenne pepper. If you don't have chicken bouillon granules, you can substitute with an equal amount of vegetable bouillon or chicken broth.
Keshawn Willmsokeefe
Jul 2, 2025The roasting tip is a game-changer! It added a whole new dimension of flavor to the sauce.
Stefanie Hagenes
Jun 22, 2025My family absolutely loved this enchilada sauce! Thank you for sharing this recipe.
Mateo Zieme
May 30, 2025I used vegetable bouillon, and it was still amazing!
Selmer Treutel
May 29, 2025I've made this sauce several times now, and it's always a hit. It's so much better than store-bought enchilada sauce.
Gilbert Homenick
May 23, 2025I found that a little bit of cumin really enhances the flavor of the sauce.
Addie Bahringer
May 18, 2025This recipe is fantastic! The sauce had a wonderful depth of flavor and was the perfect complement to my cheese enchiladas.
Vinnie Goyette
May 8, 2025Freezing the sauce is so convenient. I always have some on hand for a quick and easy meal.
Stephania Abernathy
May 5, 2025I added a serrano pepper for extra heat, and it was delicious!