I made some homemade enchiladas for a good friend of mine who had twins a few weeks back.
I wanted to try a new recipe so I scoured the internet until I found a few things that looked good and tried. The enchiladas were a little sweet for what I was used to but this sauce that I made for them is super easy and super delicious. When I buy enchilada sauce in a can I always feel like it is lacking in flavor so I was super happy when this recipe turned out to be great.
It would be a great addition to my old go-to enchilada recipe. They are already sooooo yummy and a great freezer meal if you’re looking to plan ahead or want to whip something up on the fly during the week.
This sauce has a nice smoky flavor from the fire roasted tomatoes and the different spices really make for a rich, deep flavor. I think when I make this again I’ll saute some onions and garlic to blend in with the tomatoes, but otherwise I was happy with the sauce.
Sometimes it’s the little things about a homemade dish that really deepen the flavor. Buying a can is easy but it never tastes quite as good.
I never really liked Mexican food until I was in college and even then I only liked chimichangas. Like, I remember going to a restaurant with Mikey’s family and they made me a special chimichanga because they weren’t on the menu. Now the literal last thing I would ever order is a chimichanga and I could eat Mexican food for every meal. Although enchiladas are also not my first choice I do love them when I have them. The smoky, spicy flavor that is cooked into the tortilla really can’t be beat (recipe coming soon I promise!!).
I don’t know what it’s like by you…but the weather has turned here and it’s cold! I am going to make some soup tonight but these warming enchiladas would also make a great warm meal on a day like today!
I hope you’re having a great week. I PROMISE to share this tasty enchilada recipe with you ASAP!
Homemade Enchilada Sauce
1 (14.5oz) Can Diced Fire Roasted Tomatoes
1/4 Cup Vegetable
2 Tablespoon Flour
2 Tablespoon Chili Powder
1 1/4 Cup Chicken Broth (or broth of choice)
1/2 Teaspoon Cumin
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Salt
Place diced tomatoes into a food processor and blend until smooth.
Heat oil in a large skillet and gradually whisk in flour and chili powder.
Add in blended tomato and chicken broth, whisking as you add.
Add remaining spices and whisk until combined. Let simmer on low for 10-15 minutes until flavors meld together. Taste to see balance and flavor and add more spice to taste if needed.
Store in a jar until needed or use with your favorite enchilada recipe (I will be posting one soon!).