This sauce is great for enchiladas, but don't limit yourself. It could make an excellent soup or stew base too. I've been steaming sweet potatoes for the week in my instant pot so they tend to be lingering in my fridge. It adds a subtle sweetness and creaminess to the sauce.
- 1-2 chipotle peppers in adobo sauce
- 2 cups chicken broth
- 1 steamed sweet potato, peeled
- 1/2 teaspoon sea salt
- 1/2 teaspoon oregano
- 1 teaspoon cumin
- Blend in a high powered blender or food processor until creamy.
For easy enchiladas: roll shredded rotisserie chicken in tortillas with sauteed chopped veggies, layer in baking dish, top with sauce and sprinkle with cheese. Bake at 400 for 15-25 minutes.
Use as a stew base: Simmer chunky chopped veggies, chicken or pork, fresh cilantro, and sauce until veggies are tender and meat is cooked.
Use as a soup base: Add 2 more cups of broth, use chicken, shrimp, or beans, and 4 cups diced veggies. Garnish with avocado.