I know it probably seems like a lot of extra work to make your own enchilada sauce, but it only takes about 10- 15 minutes and is SO worth it. The flavor from the sauteed onion, jalapeno, and garlic blended with fresh spices tastes a million times better than any store-bought jar I've ever tried. Last week I bought a rotisserie chicken from whole foods and filled some tortillas with that, black beans, avocado, fresh cilantro, and spinach. We drenched the rolled tortillas with this red sauce and sprinkled a little Monterrey jack cheese on top. The end result was to die for! They were absolutely delicious and totally filling. Next up: green enchilada sauce!
Prep time: 5 minutes | Cook time: 7 minutes | Total time: 15 minutes | Yields: 1 quart of red enchilada sauce
- 2 jalapenos, seeded and diced
- 4 large garlic cloves, diced
- 1 yellow onion, diced
- 28 oz jar of tomato sauce
- 3 TBSP chili powder
- 1 TBSP cumin
- salt and pepper to taste
- Slice the jalapenos in half lengthwise and discard the seeds. Dice the jalapenos, garlic cloves, and onion.
- Drizzle a little EVOO in a large skillet then place the skillet on medium heat. Add the jalapeno, onion, and garlic to the oil and saute for 5-7 minutes or until the onions are translucent and fork-tender.
- Place the sauteed veggies and jar of tomato sauce in a blender. Blend until smooth (about 30 seconds to a minute).
- Stir chili powder, cumin, and salt and pepper into the sauce. Use immediately for enchiladas or store in the refrigerator for up to one week.