Oooh, how have I not made homemade enchilada sauce before? In an effort to get away from canned goods, I’ve been trying to make more of the basics. I found this enchilada sauce to be much more flavorful and (surprise surprise) tasted so much fresher. I would suggest blending the tomatoes before you put them in – especially if you are using diced instead of crushed like I did. I needed to add quite a bit of water at the end to get it the right consistency to pour over enchiladas. I liked this version, too, because if you want a lower spicy level (perfect for boys) just decrease the chili powder. I only had 1/4 tablespoon on hand when I made it and it was great for their little mouths. Next time I will double it and freeze some to have on hand!
- 1 teaspoon olive oil
- .5 cup sweet Vidalia onion, diced
- 1 teaspoon garlic, minced
- .5 cups chicken broth
- 1 tablespoon chili powder
- 1 tablespoon honey
- 1 teaspoon cumin
- .5 teaspoon salt
- 28 ounces crushed tomatoes
Heat large pan and saute onions and garlic in oil until soft. Add chicken broth and remaining ingredients. Simmer for 30 minutes. Use as directed in recipes.
Freeze sauce in a gallon freezer bag. Thaw to use in recipes.