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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On low heat make a rough by melting the butter add the crushed garlic and lightly saute then slowly add in the flour to make a paste while continuing to stir. | 2. Add the seasonings and continue stirring. | 3. Add the crushed tomatoes and stir. | 4. Chop up the chipotle peppers and leave the seeds; add and stir. | 5. Slowly stir in the milk to incorporate. | 6. Add the cream and incorporate. | 7. Add the chicken stock and stir well | 8. Bring to a low boil and then reduce to a simmer. | 9. Allow to simmer until sauce reduces to a nice creamy consistency. | 10. Add salt to taste. | 11. * I said stir for everything but you get the idea. | 12. Double this recipe and serve as soup or enjoy as a enchilada sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
chili seasoning mix	5	teaspoons		37.782	6.3789	1.2203	0.8233
cumin	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
garlic	2	teaspoons	pressed	8.344	1.8514	0.3562	0.027999999999999997
tomato	1/2	cup	crushed	20.7	4.59	1.08	0.18
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
heavy whipping cream	1	ounce		96.3883	0.7768	0.8051	10.2285
chipotle chile adobo	2	makes		-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.