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!
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
* You’ll need an immersion or regular blender or a food processor for this recipe.
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.
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!
|Quick Enchilada Sauce|
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