I use enchilada sauce in a lot of different recipes and instead of buying those expensive cans I like to make my own! Not only is it cheaper to make your own, it’s also super easy to make and you know exactly what’s in it! I start out with some seasonings including onions, garlic, cumin and oregano and then I add some heat with smokey chipotle chilli peppers and the base of the sauce is a can of diced tomatoes. After seasoning with salt and pepper and pureeing in a food processor you can simmer it a bit to reduce it and thicken it to the desired consistency. All said and done you can make this tasty and healthy enchilada sauce with commonly stocked pantry ingredients in less than 20 minutes; once you try it you’ll never go back to those store bought cans!
See below for some tasty recipe ideas that use this enchilada sauce!
A quick and easy homemade enchilada sauce with smokey chipotle chilies.
- 1 tablespoon oil
- 1 small onion, diced
- 1 clove garlic, chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 chipotle chilies in adobo sauce
- 1 (28 ounce) can diced tomatoes
- salt and pepper to taste
- Heat the oil in a pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
- Add the garlic, cumin and oregano and saute until fragrant, about a minute.
- Puree the onions and garlic along with the chilies and tomatoes in a blender or food processor and return to pan.
- Bring to a boil, reduce the heat, simmer for a few minutes to thicken, season with salt and pepper and enjoy or let cool and store in the fridge for up to a week or in the freezer for up to 6 months.
Option: Replace chipotle chilies in adobo sauce with chili powder.
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