Homemade Enchilada Sauce
I used to cook Mexican food a lot when I first got married because it was so inexpensive and easy. But after a year or two, my husband finally got up the courage to tell me that he didn’t really care for it! Ah! All of the gross packages of powders and bottles of sauces didn’t agree with his stomach, and it’s no wonder. They’re full of additives, preservatives, sodium, added sugar, and who knows what else. Now that I’ve started making all of my seasonings and sauces from scratch, my husband agreed to try some Mexican food again, and he’s really enjoying it. Which makes me happy because I love it too.
This recipe is inexpensive and easy. If you make it ahead and freeze it, it is as easy as opening one of the preservative laden cans. Use it in your favorite recipes calling for enchilada sauce or come back next Thursday for a new enchilada recipe just in time for Cinco de Mayo.
If you’re not sure what enchiladas to make yet, we have a variety of recipes to try:
- Enchilada Cups
- Sweet Potato and Black Bean Enchiladas
- Vegan Enchilada Casserole
- Sweet Summer Vegetable Enchiladas
- Beef Enchiladas
- Chicken, Asparagus and Black Bean Enchiladas
- Enchilada Meatballs
Homemade Enchilada Sauce
Author/Source:
Kim @ Onceamonthmom.com
Ingredients:
- 1 teaspoon olive oil
- .5 cup sweet Vidalia onion, diced
- 1 teaspoon garlic, minced
- .5 cups chicken broth
- 1 tablespoon chili powder
- 1 tablespoon honey
- 1 teaspoon cumin
- .5 teaspoon salt
- 28 ounces crushed tomatoes
Directions:
Heat large pan and saute onions and garlic in oil until soft. Add chicken broth and remaining ingredients. Simmer for 30 minutes. Use as directed in recipes.
Freezing Directions:
Freeze sauce in a gallon freezer bag. Thaw to use in recipes.
Servings: 3 cups
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Full Plate Thursday at Miz Helen’s Country Cottage
- These Chicks Cooked Weekly Recipe Collection at This Chick Cooks
- Pennywise Platter at The Nourishing Gormet
- Simple Lives Thursday at GNOWFGLINS
Thank you, this is great. I didnt realize it could be so easy, all the recipes I’ve seen are a lot if work.
Do you have a recipe for green enchilada sauce?
I have never made a green enchilada sauce, but check out Kelly’s Salsa Verde recipe. Might be a good place to start. http://onceamonthmom.com/homemade-salsa-verde-recipe/
Ohhhh, it is official, you are my hero!!! I love your blog, and this recipe looks amazing. :)
I’m definitely going to try this! My attempts so far at enchilada sauce have been less than impressive LOL.
This is wonderful!! I have been wanting to make enchiladas for my husband but can’t find a sauce that is gluten free and dairy free! I’m so glad to hear that it will freeze well too!
Do you think this has enough acid for water bath canning? I have access to a lot of tomatoes on an ongoing basis and would love to turn some of them into enchilada sauce.
To be honest I don’t have much experience with canning, although I hope to in the future. You could as around on the Get Real Facebook page {https://www.facebook.com/getrealoamm} or check out http://www.foodinjars.com/. Marisa is one of our Get Real contributors. But please do your research for safety’s sake!
I see the conversion chart, but am still confused on how to read this recipe. Does it call for 5 cups of onion? 5 cups of chicken broth and 5 teaspoons of salt? The .5 really throws me off :(
No, those are 0.5 cups or 1/2 cup.
I use enchilada sauce in several recipes and I can’t wait to give your recipe a try, it looks awesome! Hope you have a fabulous week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen