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I love enchiladas. Of all Mexican and Tex-Mex foods, they are probably my favorite dish. However, I don’t bother buying the sauce in a can anymore because it is so easy to make at home. It is also a fraction of the cost of buying it in the store. Plus, it gives you control over the ingredients, so you are getting a much more nutritious product.
P.S. I know that traditional enchilada sauce does not use tomato sauce, but this is the recipe I developed and my taste buds like using only the ingredients I had available in my pantry. I didn’t feel like going shopping to hunt down the peppers needed for an authentic version. Feel free to experiment with your own combos! 🙂
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
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- I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.
Homemade Enchilada Sauce
- 30 ounces tomato sauce
- 2 cups chicken, beef, or vegetable stock
- 2 tablespoons tomato paste
- 2 teaspoons taco seasoning blend
- 2 1/2 teaspoons cumin
- 1 1/2 teaspoons finely minced garlic
- 1 teaspoon onion powder
- 1 teaspoon cocoa powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 2 teaspoons white vinegar (could also use apple cider vinegar)
Combine all ingredients, except vinegar, in an large pot – I like to use my enameled cast iron soup pot to prevent the acid in the tomato from leaching a metallic flavor from the pot. Stir and bring to a gentle simmer. Reduce heat and simmer over low for 30 minutes. Stir in the vinegar and continue to cook for 15 more minutes. Remove from heat and you’re all done!
The sauce freezes very well – I like to make a big batch and then portion it up for future meals. I use Mason jars to freeze mine – just make sure you leave enough room for it to expand as it freezes.
This recipe is part of Pennywise Platter Thursday 2/24