If you like my homemade enchilada sauce you might also enjoy my other make at home recipes.
I usually buy my enchilada sauce. Yes, I knew I should be making it, but I had never found a recipe that I was really happy with. I had tried several and they just weren’t very good. So, I stuck to the canned stuff you can get at the grocery store.
I was recently talking to a friend of mine about this. She lived in Mexico for a few years, so she knows some about Mexican cooking. I asked her how she made her enchilada sauce. She told me the basics and then gave me an exact recipe.
I decided to give it a try. This recipe was really good. This was the best enchilada sauce that I have made. It had great flavor. I think it was even better than the canned sauce. My husband thought it could have been spicier. But he likes his enchiladas spicy. You can always add more chili powder or chilies if you like it really spicy. The kids and I thought it was really good just like it is.
I did change two things. It called for green onions. I did not have any, so I used regular onions. I thought they worked great, so I will probably continue to make it this way. I also pureed everything in the blender. I wanted a very smooth sauce. If you want it more chunky just mix the ingredients together and do not blend.
Enchiladas are a pretty frugal meal and homemade enchilada sauce is a great way to make enchiladas even more frugal.
- 2 - 8 ounce cans tomato sauce
- 1- 4 ounce can chopped green chilies, undrained
- ½ cup chopped onion
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 clove garlic, minced
- In a blender combine all sauce ingredients. Blend until sauce is smooth.
- Place sauce in a saucepan and cook over medium heat about 5 minutes.
- Use as desired for enchiladas.