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October 5, 2012 By headchef
Often times I want to make enchiladas and I do not have enchilada sauce in my pantry. I tried once before to make my own sauce but did NOT like the results. I thought we should give it a try. We were making Tyler Florence’s enchiladas (spoiler alert!) and thought it was the perfect time. In the comments of his recipe someone posted an enchilada sauce recipe. I used that as a base and changed it to our liking.
The ingredients are easy. Everything was measured out and put in the same bowl.
Since we had our own fresh roasted green chilis we used 3, roughly chopped. My Little Chefs love to use the hand blender and this was a perfect opportunity to blend it all together.
Once blended heat it in a saucepan for about 5 minutes on low for the flavors to come together. Easy and quick! I was pleasantly surprised when we tasted it and like it, really liked it. This recipe is probably a medium heat, as it has a little kick. In the enchiladas it was just perfect. We will be making this again!
Enchilada Sauce
Five Little Chefs
Ingredients16 oz tomato sauce4 oz can chopped green chilis, undrained OR 3 fresh roasted green chilis chopped1/2 cup chopped onion1 teaspoon ground cumin1 teaspoon chili powder1/4 teaspoon dried oregano
1 clove garlic, minced
Directions
Combine all ingredients in a blender and puree. Transfer to a saucepan and heat on low for about 5 minutes.
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