Homemade Enchilada Sauce

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)

1 T Olive Oil
1 Small Onion, minced
2 Cloves Garlic, minced
(I cheated and used pre-minced jarred garlic–a generous teaspoon)
3 T Chili Powder
1 T Cumin
1 t. Chipotle Pepper Flakes (or less–to taste)
2 t. Sugar
2 (8oz) cans Tomato Sauce
1 C Chicken Broth
Salt and Pepper to taste
1. Cook onions in oil until soft and edges start to brown.
2. Add garlic, chili powder and cumin. Cook about 30 sec until fragrant. (It will look like a red glob of onions and spice.
3. Immediately add chicken stock to deglaze pan and slow the cooking process of the onions and spices. Stir to deglaze pan.
4. Add tomato sauce and sugar. Stir to combine, then bring to boil
5. Reduce heat and simmer 10 mins.
6. Salt and pepper to taste and remove from heat.
Want more spice in your life–or just a good Taco Seasoning recipe without the preservatives? Check out the recipe for

Sara’s Smokey Taco Seasoning!

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