Ancho Chili Powder Organic 2.5k 2oz

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The Ancho Chili Powder is a ground Ancho chili peppers, it is a dark, smoky chili with a deep rich flavor and mild heat ranging from 2-3K H.U. The flavor is somewhat sweet with underlying fruit notes and it does have a little raisin like taste. The herb is mostly used in authentic Mexican cooking and it is a staple in red chili and tamales, and for those for those looking for a milder taste, this herb is the terrific choice. Ancho Powder can be used in many foods such as, sprinkling it on pasta, in baked potatoes, vegetables, soups, pizza, popcorn and more, also seasoning chicken, stews, potatoes and vegetables.


Enjoy a little bit of spice in your life with this Ancho Chicken Enchiladas recipe.


Enchilada Ingredients

  • 2 Tbsp avocado oil or vegetable oil
  • 1 small white onion, peeled and diced
  • 1.5lbs boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • salt and pepper
  • 1 can diced green chiles
  • 1 can pinto beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch Ancho Enchilada Sauce
  • chopped fresh cilantro, for topping

Ancho Enchilada Sauce Recipe

  • 2 Tbsp avocado oil or vegetable oil
  • 2 Tbsp all-purpose or glueten-free flour
  • 4 Tbsp ancho chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • 2 cups chicken or vegetable stock


To make the Enchiladas

  1. Preheat oven to 350 degrees Fahrenheit. Prepare your enchiladas sauce.
  2. In a large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until chicken is cooked through. Remove from heat and set aside.
  3. To assemble the enchilada, set up an assembly line including: tortillas, enchiladas sauce, beans, chicken  mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9x13 inch baking dish. Repeat with the remaining ingredient. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
  4. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

To make the Ancho Enchilada Sauce

  1. Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
  2. Use immediately or refrigerate in an air-tight container for up to 3 days.

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