Enchiladas Sauce
The linchpin to good Enchiladas are the sauces. Whether your Enchiladas Sauce or Salsa Verde are store bought or homemade they can make all the difference.
This Enchiladas Sauce came from my need to find a sauce for my kids without any additives or preservatives. I wasn’t having much success, so I put together this easy to make one pot sauce. I think it will help elevate your Chicken Enchiladas to another level.
Avoiding a need for Tupperware was something I wanted to accomplish with this recipe. I don’t know about you but ever time I make a recipe that call for 2 tablespoons of Tomato Paste the rest of the can sits in the fridge for weeks. This recipe is committed to never again letting the poor Tomato Paste can sit in the back of the fridge.
Chopping the Chipotle Peppers is the only reason to grab a cutting board here. Besides cutting the Peppers all your spices and wet ingredients go straight into a large heavy bottom pot.
Cook the all the ingredients for 20 minutes and allow them to get acquainted and happy with each other. Use a hand blender hand blender for a couple seconds to smooth out any lump if you have one. Now you have a delicious sauce ready to be poured over some prepared Enchiladas or delicious with plain Chicken.
After you have finished making this delicious Enchiladas Sauce check out my recipe for Chicken Enchiladas. This Sauce is absolutely wonderful with Chicken add a little melted cheese, now that’s a party.
Enchiladas Sauce
Ingredients
- 2 Tbsp Chipotle in Adobo Sauce Chopped
- 1 Tbsp Olive Oil
- 156 ml Tomato paste 1 Can
- 398 ml Tomato Sauce Or pureed Tomatoes
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Cumin
- 1 Tbsp Oregano
- 1/8 tsp Cinnamon
- 2-3 Pinches Salt Large Pinches
- 1 Tbsp Lemon Juice
- 1-2 Tbsp Apple Cider Vinegar Alternative to Lemon Juice
Instructions
- First things first again lets do our "Mise en place". Measure all your spices together, gather your Tomato cans and Stock and Measure out your Lemon Juice or Apple Cider Vinegar.
- Chop the Chipotle Peppers with a little of the Adobo sauce from the can.
- Find a heavy bottom Sauce pan, I love my Cast Iron Pots, and place on cook top. Heat up over medium heat, add the Olive Oil and allow to heat up then add the Tomato Paste and cook for 1-2 minutes. This will remove some of the chalky flavour Tomato Paste has.
- Add the rest of the ingredients to the pot and simmer away for 20-25 minutes. Continue to stir on occasion so nothing sticks to the bottom.
- It should thicken slightly as it cooks. When finished remove from heat and add to your prepared Chicken Enchiladas.