We love the convenience of a rotisserie chicken – especially when it’s paired with a batch of homemade enchilada sauce. New Mexico Chiles blitz together with Mexican Oregano and Mojave Garlic Pepper to make a versatile red sauce that’s wonderful for these enchiladas and so much more. It’s a great start to a tortilla soup or for making a pot of rice. Both would be perfect alongside these enchiladas!
This enchilada sauce is part of our Chile & Salsa Masterclass led by Jim Boitnott. Jim is a student of all things capsicum and is a world of information when it comes to sorting out the heat and flavors in the world of chiles.
Leave a Reply