Do you want to make some awesome red enchilada sauce, that you can use on all sorts of dinners? Then this sauce is calling your name!
I used to buy the canned enchilada sauce all the time. I never knew that it was something I could make by hand. I knew that I could make tomotillo (green) sauce because I’ve been making my sister in laws amazing recipe for years. But red enchilada sauce was always one of those things that I just didn’t think was possible. Then one day my hubby asked me if I could find another canned enchilada sauce because he didn’t like it and it always tasted funny to him. Well I didn’t jump up and say, “I’ll make homemade enchilada sauce”. No, I went to Trader Joes and Sprouts first, and looked at their pre-made enchilada sauce.
Nothing looked good. It just all looked mediocre. Nothing to jump up and down about. That is when I thought, “Hey, why don’t I make some homemade enchilada sauce. How hard can it be?” I googled red enchilada sauce and found a ton of recipes. I mean a ton. Everyone has their own recipe, but when you start going through them, they all have about the same ingredients. Once I realized this I was excited.
I went to the store, got the 9 ingredients. Yep you heard me right…9! Came home and sent out to make this enchilada sauce. I didn’t have high expectations because really I knew nothing about making homemade enchilada sauce. I just wanted it to work out so my hubby would like it. Well what I didn’t expect was to love it. Also, it was the easiest sauce EVER to make!
It had the perfect taste and spices were spot on. I was afraid that it was going to taste to tomato-y, but it had the prefect combo of tomatoes, onions and spices. It was restaurant style enchilada sauce all made in the comfort of your home. YAY!! 🙂
Red Enchilada Sauce
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 coves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/4 teaspoon oregano
- 1 15 oz can tomato sauce
- 1 cup chicken stock
- In a medium sauce pan heat oil over medium-high heat. Add onion and cook until just browned, about 5 minutes. Add garlic, chili powder, cumin, salt and oregano. Mix well and cook for 30 seconds, stirring constantly. You want to saute your spices for a few seconds because it will give your sauce a more robust flavor.
- Stir in tomato sauce and chicken stock. Bring the mixture to a simmer and cook over medium-heat for about 8-10 minutes, stirring occasionally.
- Remove the pan from the stove. Let cool for about 5 minutes. Then place ingredients into a blender and process until smooth.
- Use right away or refrigerate for up to one week.