I found this recipe, in a pinch when I realized I had did not have enough purchased enchilada sauce. To my surprise it was so good. My husband commented on how he liked it better. I figure that it has no preservatives, I know exactly what is in it, I usually have all the ingredients on hand and it tastes great. It is a winning situation, so this has become my stand by sauce for enchiladas. I have to admit this was my first taste of homemade enchilada sauce. Sad I know!! As I was cooking it this go round I was thinking I should make a big batch and can it or possibly freeze it.
I made enchiladas out of my leftover roast, adding onions, cheese, sneaking in a can of black beans (my family did not say a word) and a little salsa. They were good and a nice change to my normal filling for them. My only complaint this time was I thought the enchiladas could of used just a little bit more sauce. My little girls started with a half of one and each ended up wanting more. Needless to say we have no leftover enchiladas for picnic night this week.
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Homemade Enchilada Sauce
1 Tbs. olive oil
3 cloves of garlic, minced
1 tsp. minced onion
1/2 tsp. dried oregano
2 1/2 tsp. chili powder
1/2 tsp. dried basil
1/8 tsp. black pepper
1/8 tsp. salt
1/2 tsp ground cumin
1 tsp. dried parsley
1/4 cup salsa
1 (6 oz. can) tomato sauce
1 1/2 cups water
Heat olive oil in saucepan over medium heat. Add the garlic and saute for 1-2 minutes. Add rest of ingredients. Mix together. Bring to a boil, reduce heat to low and simmer for 15-20 minutes. Pour over pan of enchiladas.
Makes equivalent to one can of enchilada sauce.
I made enchiladas out of my leftover roast, adding onions, cheese, sneaking in a can of black beans (my family did not say a word) and a little salsa. They were good and a nice change to my normal filling for them. My only complaint this time was I thought the enchiladas could of used just a little bit more sauce. My little girls started with a half of one and each ended up wanting more. Needless to say we have no leftover enchiladas for picnic night this week.
1 Tbs. olive oil
3 cloves of garlic, minced
1 tsp. minced onion
1/2 tsp. dried oregano
2 1/2 tsp. chili powder
1/2 tsp. dried basil
1/8 tsp. black pepper
1/8 tsp. salt
1/2 tsp ground cumin
1 tsp. dried parsley
1/4 cup salsa
1 (6 oz. can) tomato sauce
1 1/2 cups water
Heat olive oil in saucepan over medium heat. Add the garlic and saute for 1-2 minutes. Add rest of ingredients. Mix together. Bring to a boil, reduce heat to low and simmer for 15-20 minutes. Pour over pan of enchiladas.
Makes equivalent to one can of enchilada sauce.
I love spanish food, enchilada are one of my favorites. Geri
ReplyDeleteWe love chicken enchiladas at my house. I will have to give your recipe a try - sounds delish!
ReplyDeleteThis looks great! We seem to share much of the same tastes in food, from the looks of your other recipes.
ReplyDeleteLook declious! We love Mexican style food here at our home! Welcome to the foodie blog roll.
ReplyDeleteEnchiladas are one of my favorite Mexican dishes. The cheese and enchilada sauce just pulls it all together, literally. Thanks for the recipe. Nice blog.
ReplyDeleteI love enchiladas, this is a great vegetarian recipe.
ReplyDeleteI want to make a batch of this so I can use it during the week.
ReplyDeleteYum!! I LOVE enchiladas :) I'm excited to try your sauce recipe!
ReplyDelete