Easy Enchilada Sauce
I know what you’re thinking….who has time to make their own Enchilada Sauce when you can just open a can and be done. Well, my friends, this is easier than you think!
For years, the only Mexican food I knew was Taco Bell. Yes, I’m a little embarrassed to admit it but I thought I hated Mexican because of Taco Bell. I’m not a huge fan of their tacos and well, everything else is stuffed with refried beans which, to me, resemble canned cat food. The only reason I ever went to Taco Bell was because it was also a KFC….if you know me, you are well aware of my love affair with fried chicken. I never bought a taco there for myself.
My husband, on the other hand, loves Mexican and found a great joint not too far from us. This was my first REAL Mexican food…at almost 40 years of age. Boy, was I missing out. Their enchilada and mole sauces are incredible. Who knew…I love enchiladas! So, when I tried to make my own enchiladas at home you can imagine my disappointment with the canned sauce I bought. Yep…it was not awesome. It was up there with the refried beans.
Once again, taking matters into my own hands I created my own version of Enchilada Sauce at home. It’s simple and quick and I recommend never buying that stuff in a can again. This sauce is almost as good at the restaurant versions I’ve had and…..it’s Gluten Free! I’m not gluten-free, in case you’re wondering, just the Enchilada Sauce. 🙂
Easy Enchilada Sauce
Makes 16 ounces
4 tablespoons olive oil
2 tablespoons cornstarch
1/3 cup chili powder
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon oregano
1/2 teaspoon kosher salt
8 ounces canned tomato sauce
2 cups low sodium chicken stock
In a medium saucepan, heat the oil and whisk in the cornstarch until smooth. Continue whisking over medium heat for 1 minutes.
Add the chili powder, garlic powder and cumin and cook for 30 seconds. Add the oregano, salt and tomato sauce and stir to combine.
Add 1 cup of the stock and stir to combine. Stir in the remaining stock and bring the mixture to a boil. Lower the heat and cook for 15 minutes stirring occasionally until the sauce has thickened.
Adjust the seasonings as needed and use in your favorite recipe or store in an airtight container in the refrigerator for up to 5 days.
This sounds delicious. I have never tried making my own enchilada sauce before but I bet it is yummy!
STopping by to say “hi” to a fellow SITS Girls Tribe member 🙂
Thanks, Shannan! This is the easiest sauce I’ve ever made, I’ll never go back go the can again.
Although Taco Bell has a special place in my heart (potentially has something to do with my high school/college Friday nights…), it doesn’t hold a candle to actual Mexican food. I have never made my own enchilada sauce, because it always seemed like too much work, but this is CRAZY simple and I’m sure much better. The vague taste of can is always somehow there. I could do without that.
Visiting from the SITS tribe 🙂
I definitely want to try this recipe. I just made enchiladas tonight, but I used canned sauce. I’d love to try this next time I make them. Thanks for sharing!!
Stopping by from the SITS tribe. 🙂
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I could totally go for a enchilada right now at 9:22 PM : ).
Thanks!
Ha! When I read this I thought you said 9:22 AM….either way works for me!
Your pictures show it in canning jars. I was wondering if you actually canned it yourself and if so could you tell me how. I would very much like to be able to can the things my husband and I eat without buying everything form the store. Thanks for and information you could give me.
Hi Patti, I didn’t can it myself. I just use the jars for convenience (and no plastic!) If you need information on canning, I am not an expert but suggest you check out Marisa’s blog Food in Jars at http://foodinjars.com. She is the canning virtuoso! I go to her site for any and every canning question I have. Good luck!
I featured you this week on my blog!
Thank you for a great Recipe!
http://blog.confessionsofanewoldhomeowner.com/2014/09/pinterest-tested-approved-week-5.html
How long could this be frozen for?
For up to 3 months.