Chipotle Cheese Enchilada Sauce

Hi folks! I'm coming to you live from the very spot where I sat and did my homework at as a young lass. 

Many hours were spent in this chair, combing over pages and pages of Cliff's Notes. Many a late night was spent typing out a paper at the very last possible second. 

Man oh man. Writing about food is SOOO much better than that. 

I made this sauce a few years ago with lobster enchiladas. After thinking of this sauce pretty much constantly, I decided it was so good it needed its own post. 

This sauce DESERVES the spotlight. 

It is the perfect combination of richness and pizzaz. 

You will need...

2 tablespoons butter

1/4 cup yellow onion, finely minced

2 tablespoons flour

2/3 cup milk

2/3 cup chicken stock

2 cups shredded Monterey Jack cheese

1 teaspoon garlic powder

3 tablespoons chipotle chile in adobo

Start by melting the butter over medium heat in a medium saucepan. 

Add in the onions just until they are translucent. Be careful not to brown them. 

Add in the flour and stir until the onions are coated. Cook for an additional 2 minutes. 

 

Pour in the milk and chicken stalk and whisk until well combined. Add in the garlic and continue to whisk. 

Cook the mixture over medium heat, whisking continuously until it starts to thicken. 

Reduce the heat to low and add the cheese in one handful at a time. 

Whisk until all the cheese is melted and remove from the heat. 

 

Add in the chipotle puree and stir. You can adjust the chipotle amount depending on your spice preference.

 

Serve hot with chips or use on enchiladas. 

Love and Beer Floats

Angela

Chipotle Cheese Enchilada Sauce

2 tablespoons butter

1/4 cup yellow onion, finely minced

2 tablespoons flour

2/3 cup milk

2/3 cup chicken stock

2 cups shredded Monterey Jack cheese

1 teaspoon garlic powder

3 tablespoons chipotle chile in adobo

Start by melting the butter over medium heat in a medium saucepan. 

Add in the onions just until they are translucent. Be careful not to brown them. 

Add in the flour and stir until the onions are coated. Cook for an additional 2 minutes. 

Pour in the milk and chicken stalk and whisk until well combined. Add in the garlic and continue to whisk. 

Cook the mixture over medium heat, whisking continuously until it starts to thicken. 

Reduce the heat to low and add the cheese in one handful at a time. 

Whisk until all the cheese is melted and remove from the heat. 

Add in the chipotle puree and stir. You can adjust the chipotle amount depending on your spice preference.

Serve hot with chips or use on enchiladas.