Bill Beckelman
Hikes OHV Recipes

Enchilada Sauce

This sauce is great for enchiladas, but is also fantastic for smothered burritos or chilaquiles.


  • 6 cups of chicken broth
  • 1 package (2.5 ounces) of dried california chiles
  • 1 yellow onion
  • 1 can (15 ounces) of diced tomatoes (drained)
  • 4 cloves of garlic
  • 1 tablespoon kosher salt
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 1/2 tablespoon of vegetable oil


  • Instant pot
  • Kitchen knife
  • Vitamix / Blender
  • Air tight storage container
  • Spoon
  • Rubber spatula
  • Measuring spoons


  • Remove stems and seeds from chiles and then wash
  • Tear or cut the chiles into smaller pieces
  • Dice onion
  • Setup instant pot to sauté
  • Add oil
  • Once oil is hot, add chiles and cook until starting to soften (1 to 2 minutes)
  • Add onion and cook until starting to soften (3 to 5 minutes)
  • Add tomato, garlic, salt, oregano, cumin and chicken broth
  • Stir to combine
  • Pressure cook contents of instant pot for 5 minutes
  • Perform quick pressure release once cooking program is complete
  • Allow contents to cool slightly or be aware they will be very hot before continuing
  • Add contents to Vitamix / Blender and liquify
  • Use right way or store in airtight container (can be frozen)


  • When buying dried chiles look for ones that are soft like a raisin as brittle chiles will lack flavor
  • You can use different chiles to change the flavor / spiciness
  • Mason jars work great for storing