Ally's Sweet and Savory Eats: Homemade Enchilada Sauce

Saturday, June 13, 2015

Homemade Enchilada Sauce




I never knew making your own homemade enchilada sauce was so easy.  
No-fuss and so tasty!


homemade enchilada sauce (sweetandsavoryfood.com)

I think I've mentioned that my son has declared each Tuesday as Mexican night, or in his words, "Taco Tuesday".  Now the kids could eat plain old tacos week after week, but us adults think that is a bit boring.

So, I've had to put my big girl panties on and get creative so we aren't eating plain old tacos each Tuesday.  I rotate between this fiesta pasta bake, these shredded chicken tacos, this family style taco salad and heck, one night I threw tortilla chips on a huge baking sheet covered them with all the fixings and just made nachos.

Those were a hit by the way.

Last week I did some researching on making my own enchilada sauce.  I've got a creamy homemade white sauce down, but I had yet to tackle the classic red.

homemade enchilada sauce (sweetandsavoryfood.com)

I was surprised at how easy this was!  I've never been a fan on the can varieties, but I love red sauce on enchiladas at restaurants...so I'm guessing they aren't using the canned versions!  This is basically a "throw-it-all-in-a-pot-and-let-it-simmer" kind of sauce.

My kind of sauce.

Because, you know, I usually have a kid on the hip, one tugging at my leg and one completely unaccounted for.

So...naturally I don't have time for complicated sauces.



homemade enchilada sauce (sweetandsavoryfood.com)

This recipe made enough for two 8x8 pans of enchiladas {hello, freezer meal!}, plus an extra half pint jar.  Which I just threw in the fridge for next Tuesday's meal, but it could easily be frozen as well{or canned in a hot water bath if you want to go to all THAT work}.

Homemade Enchilada Sauce


Print this Recipe!
adapted from Damn Delicious

28 oz. can crushed tomatoes
1/4 c. extra virgin olive oil
1/4 c. flour
2 T. chili powder
1 1/2 t. oregano
1 t. cumin
1 t. garlic powder
1 t. onion powder
2 T. brown sugar
1 t. salt

1.  Heat olive oil in a saucepan over medium heat.  Whisk in the flour until combined, 1-2 minutes.
2.  Pour in remaining ingredients and bring it to a boil then reduce to a simmer for about 10 minutes or until thickened.
3.  Use in any Mexican dish right away, store in the fridge for a couple of weeks or freezer for later use.



----------------------------------------------------

In case you have nothing going on today be sure to follow me on social media!  Me, along with a handful of other Iowa bloggers are attending the 1st Annual Iowa Blogger Conference, hosted by Sawdust & Embryos {seriously, check out their blog}.  Be sure to follow our hashtag #iowabloggersunite ALL DAY TOMORROW.

We'll be giving you sneak peaks during the conference.  What we're talking about, whose speaking and of course what we are eating!

Instagram and Facebook will be our friends tomorrow!  

No comments:

Post a Comment