So I bought some pre-Mexican-marinated chicken that I grilled up last night for tacos. We had a lot leftover, like we always do when I buy or cook anything. At the risk of Mexican food overload, I decided that tonight I wanted to make enchiladas with it using some of our CSA veg.
I also decided that I wanted to make enchilada sauce from scratch because a) the kind I usually buy from TJs has several ingredients I don’t recognize, b) I had a can of organic tomato sauce that I wanted to use up, c) I figured it probably couldn’t be THAT hard to make, and d) homemade always tastes better.
So a few friends sent me some ideas and I finally found a few recipes online (after getting the search terms right, most enchilada recipes that initially come up just call for canned sauce) that I looked at too. And then I decided to wing it like I always do.
Red Enchilada Sauce
-1 can organic tomato sauce
-2 cans broth (I buy mine in one of those 1 qt tetra box things or I make my own, so you can use the tomato sauce can to measure it out and as a bonus it will rinse out all the extra tomato sauce)
-1 onion, diced
-2 jalepenos, diced (got these from our garden, yay!)
-a few shakes of salt
-couple dashes paprika
-couple dashes cumin
-couple dashes chili powder
-few dashes oregano
Heat oil in pan over medium heat then add onion and jalepeno. Sauté until onion is slightly translucent. Add spices, sauce and broth.
Bring to boil then reduce heat and simmer until slightly thickened.
Remove from heat and allow to cool for a good bit. I did not do this because I was impatient. Big mistake. If the sauce is too hot, it will explode out of your blender. Let it cool!
After it cools down some, put it in your blender and blend until smooth. This will also help thicken it slightly.
Use as you normally would in your favorite enchilada recipe.
You can make it more or less spicy by adjusting the spices and the jalepenos.