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. ---------------------------------------------------------------------------
Nutrition
Ingredients
