I love Mexican Food, and Tex-Mex … and Southwestern too. They all have their own distinct origins, and clearly different dishes, but they all have similar flavour profiles that are kid friendly and relatively easy to make in general.
Enchilada’s are one of the dishes my kids all enjoy, that my husband often asks for, that are totally flexible in terms of fillings, and yet they didn’t make my weekly rotation that often… Why you ask? The SAUCE! For the longest time I couldn’t find Enchilada sauce here in Canada, so I would stock up when I went to the US, and then… watch out! Enchiladas for days; until I ran out.
Eventually a couple of stores started to carry it, but it was hit or miss, and to be honest, many really weren’t very good.
I’m not really sure why it didn’t occur to me sooner that I could MAKE MY OWN! Strange, I know. So I went on a mission to come up with a really good, not overly complicated Enchilada Sauce that I could make at home. I Googled, and Pinterested (I think that’s a word), I went to some of my favourite sources for recipes like Epicurious and Ball, because why not can some while I was at it?
As you can tell, I made a LOT of Enchilada Sauce. Some were good, some terrible, some required too many ingredients, or were too fussy.
In the end, I actually ended up with TWO recipes that I was happy with, one that I could make on the fly, super quick and easy when I wanted to get something tasty on the table, and another that was more complex and in my opinion authentic tasting, that I would make a big batch of for canning.
Phew…. problem solved, and I had a lot of fun doing it. Today I’m sharing Quick and Easy Enchilada Sauce, it’s so much better than any sauces I could find when I could find them, and it takes about 10 minutes to make.
If you’re interested in
Quick Enchilada Sauce; Homemade from Scratch
Ingredients
- 1 tsp butter or oil
- 4 cloves Garlic minced
- 2 tbsp Chili powder
- 2 tsp Dried oregano
- 2 tsp Cumin
- 2 tsp Onion powder
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1/2 cup Chicken or Vegetable Broth
- 15 oz Tomato sauce
Instructions
- In a small saucepan over medium low melt butter and add minced garlic, stir about 2 minutes.
- Stir in Chili powder, Oregano, Cumin and onion powder. Pour in Tomato Sauce and broth of choice.
- Bring to a gentle boil, reduce heat and let simmer 10 minutes.
- Remove and use immediately or place in an air tight jar with a lid and store in your refrigerator for up to a week.
Notes
I need the recipe for your CANNED enchilada sauce… Can you share that? Please?
Thanks…