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Quick Enchilada Sauce
My family is addicted to chicken enchiladas. You know the kind where you first cook the chicken in broth, shred it, add some sautéed onion, bell peppers and jalapeños and, as we like, a good handful of corn. Drown the tortillas in enchilada sauce, top it off with more sauce, add an indecent amount of sour cream, cheese and pop it in the oven. Simple, no?
No. Not simple at all. You see, they don’t sell canned enchilada sauce here. I know, it’s sad: like the wooden shoes, tulips and weird outfits aren’t bad enough, we’re also deprived of canned enchilada sauce. Pity us.
But I came up with a fast and really simple sauce last time I made enchiladas! A perhaps mellower version than the original, but every bit as flavorful. Since I’ve never had the canned version, you’re going to have to tell me if it’s any good compared to that, but we loved this one!
So here’s me, passing on the love!
Ingredients:
1 14 oz can tomatoes
2 tsp dried onions
1/2 tsp chili powder
1 large garlic clove
1/2 cup chicken broth
1/2 tbsp brown sugar
1/4 tsp cocoa powder
1 1/2 tbsp flour
1 tsp oregano
1/4 tsp ground cumin
1 tbsp oil
salt
Directions:
* You’ll need an immersion or regular blender or a food processor for this recipe.
Combine 1 cut up garlic clove with 2 tsp dried onions, 1 tsp oregano and a slightly heaping 1/4 tsp ground cumin.
Pour in the can (diced) tomatoes, 1/2 a cup chicken broth and blitz until it’s a smooth sauce. I could live without my food processor, but I’d have a hard time coping without my E15 immersion blender, that’s for sure.
Heat at least 1 tbsp oil, add 1/2 a tsp chili powder—this will give a nice kick without making it flaming hot—and cook the spices for 30 seconds.
Add 1 heaping tbsp all-purpose flour, stir and cook for a minute.
Pour in the tomato sauce, stir well. Add 1/2 to max 1 tbsp brown sugar. The sauce should not be sweet, this is just to cut the acidity of the tomatoes. Season with salt to taste.
And my secret ingredient: 1/4 tsp cocoa powder. This gives the sauce an amazing depth. I urge you, plead with you, beg you to try it at least once! Come on, live a little.
Simmer the sauce for 10 to 15 minutes, over low heat. That’s it.
We absolutely loved it! And what’s even better, it’s not just an enchilada sauce: I upped the sugar a little, added some dried basil and tried it as a pizza sauce as well, with fantastic results. I got raving reviews from my family!
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Oh this looks good- even just after eating my Easter brunch!
You are right about the cocoa, I use it too.
And blending it first when everything is cold is much more practical. And oh- the whisk again- where did you get that whisk Kay?
@Vanessa:
First time I tried blending it in during cooking, and it got all crumbly on me.
I don’t even remember where I bought the whisk. Have several of them, all colors and sizes. Must have been the cooking store we have downtown.
We absolutely love enchiladas. My husband would have them twice a week if I’d make them, but I’ve never had a good recipe for the sauce. And none of the canned ones are very tasty to me. You can bet this recipe will be getting a try very soon!
I love it when you make pre-packaged items from scratch! Don’t know that I’ve ever had canned enchilada sauce either. I usually just use salsa – I don’t think it gives it quite the right flavor. I wan’t to give this a try!
YUMMO! You must have hinted about this last week, as I came on Friday looking for this — ah, it’s here now and looks delicious/perfect. I will use this all the time for enchiladas as the canned stuff really is gross (in my opinion). I much prefer home-made, just like cream of mushroom soup in a can…I just think it’s icky. :D Thanks so much!
Kay you are one clever gal…………I am in the land of some of the best canned sauces available, Hatch for one. Never thought of making my own. Now the green sause in a can is a bit stoggy so I make my own. Green sauce aka verde sauce is a favorite.
@Doodles:
And you’re not sharing the green sauce reipce with me? Shame on you :)
This sounds amazing! I love enchiladas and making my own sauce would only make the enchiladas better. Thank you so much for sharing.
meant to ask Kay……….can you get Muir Glen fire roasted canned tomatoes? They add a great flavor to your sauce.
@Doodles:
No, they don’t sell anything like that here. Overall, there’s limited variety in what you can buy here when it comes to food items like that. I’ve been to American supermarkets and loved them because of the wide variety of items they carry. It’s a shame, because stupid basic things like enchilada sauce, or Rotel diced tomatoes etc etc are not that extravagant anno 2010.
This looks great! Will definitely be trying it. We love enchiladas too. We usually make them with ground turkey, which I don’t know if that makes them burritos or not. We have done chicken too. So good!
I am sharing but I’m just not sure if you can get some/most of the ingredients. Given your so clever I bet you could come up with something worthy. If not what would the cost be to send ya some LOL!!
start here my sister & I do a food blog.
If you make the green sauce, try it with a filling of sauteed spinach, chicken, and creamed corn topped with an equal mix of sour cream and green sauce. Its really good.
i love this recipe, looks delicious and sounds so easy to make!
I might have missed it but,how much doe’s it make.Looking for something for a going away lunch and this is it.Now to figure out how to make enchiladas.Lol
@Jack:
I mainly cook recipes for 4. This was more than enough for a casserole filled with 6 medium tortillas dipped in sauce and then the rest of the sauce drizzled on top. Could have used 2 more tortillas, I think.
Kay, you said ” Rotel diced tomatoes etc etc are not that extravagant anno 2010.” Have a look at
http://www.texmex.net/Products/foods.htm#RO*TEL
Lots of other interesting items in that on-line store. Sending stuff to Italy, where I live, was no problem: sending it to Holland won’t be, either. I love his Steak Rub and Brisket Rub. My 93 year old mother-in-law prefers hamburgers, and sprinkling some of those, you get a completely different food.
@Remo:
I can actually buy Rotel here from an online specialty store, but it comes with a hefty price tag. One can of Rotel tomatoes costs me somewhere around E3,=. Add the shipping fee to that! I’ ll buy a package fileld with those food items every now and then, but it would be way to costly to buy it on a regular basis.
The enchilada sauce looks and sounds delicious! Have you ever made green enchilada sauce? It’s wonderful too.
@ Shari:
No, I haven’t! I’m still waiting for you guys (gals:) to throw me a good recipe!
This has nothing to do with this recipe, but can you tell me if your story boards are made with a program or do you do all the sizing, trimming, etc. on your own? Inquiring minds need to know. :)
@Janie:
They’re simply photoshop actions I make myself! Every now and then I make a new bunch of them so I’ll have different storyboards.
Thanks for the information. I’ve made one action in my life and felt darn blessed i was able to figure it out. Ha!
I’ve bought jars of enchilada sauce at Kingsalmarkt in Amstelveen, if you’re ever in that area. I’m sure yours is better though.
Tulips a pity? No way. I LOVE TULIPS.
I canned some enchilada sauce two years ago and just used it up yesterday. So now I will try your sauce. Sounds yummy.