Homemade Enchilada Sauce

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!

Ingredients:

  • 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

Directions:

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.

Freezing Directions:

Freeze sauce in a gallon freezer bag. Thaw to use in recipes.

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