enchilada sauce
I was making a chicken and black bean enchilada casserole this evening and realized that I was out of canned enchilada sauce. Then I thought … why not make my own? It would probably be much more flavorful than the store-bought variety, and besides, aren’t I trying to cut out prepared food? Besides that, how hard could it be?
As it turns out, not hard at all! I Googled a few recipes and wound up using Emeril’s – with a few tweaks. And darned if it wasn’t really good.
Start off by cooking 1 T of flour in 2 T vegetable oil. It’s not quite thick enough for a roux, but it’s the same principle. You want it to begin to brown.
Then you want to add the chili powder – about 1/4 cup (I admit, I heaped mine, since I love spicy food). Let it cook and turn a darker reddish brown color. Be careful breathing this in – it’s strong!
Then add the tomato sauce, the cumin, the salt, and the 2 cups of chicken broth (which I forgot to photograph).
Whisk it rapidly over medium heat until it’s well blended and then let it simmer for 15 or so minutes. (Note that the original recipe called for 10 oz of tomato paste, which I felt was too much, and 1 T of oregano which just doesn’t belong in Mexican food, in my Tex-Mex influenced opinion. So I altered the recipe appropriately.)
When you’re done, you’ll have a little over a pint of sauce. I figure a serving is about 2 T (or 35 g). The nutritional info below is based on 25 servings of 35g each.
Nutritional Info: (per 2 T serving) Calories: 27. Fat: 1.7g. Sodium: 159mg. Carbs: 2.9g. Fiber: 0.9g. Protein: 0.7g. (courtesy Calorie Count Recipe Analyser)
Finally, notice that right at the top of the post is linked the recipe w/out any of the “process” photos for those who want to skip straight to the recipe. I’m working on implementing this feature to the blog for all my recipes. Bear with me while I get everything done and linked!
Enjoy!
I was considering trying enchiladas sometime – good to know I can make my own sauce!! Most recipes I’ve seen for enchiladas just calls for bottled sauce.
Like Carmen, I mostly see recipes calling for a can or bottle. Yours looks really good – and beautiful photos!
I love Penzeys too
I adore enchiladas. They’re my go-to Mexican food indulgence. Yum! And this sauce sounds fabulous. Now, if I can only get the hubby to give them a good try . . .
Yum looks like a great recipe!
Oooooo ahhhhhhhh Ohhhhhhhhh. This looks so good!
Oooh. This looks amazing. I make Ree’s enchiladas all the time and I think this would be better than the canned sauce she uses.
Thanks! This sounds great. I never considered making my own enchilada sauce before. I love Penzeys too – my spice cabinet is full of their products!
Wow, this looks so delicious…I’ll definitely try it! The pictures are just great!
Just in time for Cinco de Mayo!
[...] used my CorningWare dish, which is sorta 9×13 but with rounded corners. Spread a thin layer of enchilada sauce on the bottom of the pan (this keeps the casserole from sticking to the bottom of the [...]
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