I am a Mexican food fanatic. The stuff is my Kropnite…So whenever I get the chance to have good Mexican food, I jump on the occasion.
Here in Maine, however, there are not the Mexican food options that I was accustomed to when living in the Midwest. Maybe it is the 6 months of snow that deters warm weather loving Mexican food conousieers from relocating to the snowy North–I get it.
Regardless, I miss good Mexican food so I have had to start making my own. One of the basics I learned to make right away was red enchilada sauce. This is one of those staples in a kitchen which can be used on a variety of dishes. I typically make a batch or two and throw it in the frig and/or freezer then make several recipes from it depending on what else I have in the kitchen. Cheese and onion, Chicken, Beef, pork…it all can go in an enchilada which makes this a perfect meal for using leftovers. Today, I am making onion and cheese enchiladas. Anyways, back to the sauce since that is what the recipe is for today…
I made enchilada sauce this afternoon and am thrilled with the outcome! This sauce is a ‘sneaky spicy’–which is exactly how I like it! If you or you family are wary of spice, just leave out or reduce the chipotle pepper flakes.
This recipe makes 3 cups of enchilada sauce for me. (I may have gotten a little heavy on the chicken stock.) One cup is 8 fluid ounces which means this recipe made the equivalent of about 2 1/2 cans of enchilada sauce which is the perfect amount for making a pan of enchiladas for a large family.
If you are a smaller family like mine, then you can make a batch and store the enchiladas sauce like I talked about earlier by putting it in the refrigerator for up to a week or freezer for up to 3 months. (Enchilada sauce rarely makes it to the 3 month mark before getting used at my house!)
Homemade Enchilada Sauce
(adapted from Cookie Monster Cooking)