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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Enchilada Sauce Recipe

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This recipe for Enchilada Sauce is from Janice's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For each 28oz can of diced or crushed tomatoes, use 3 tablespoons of the following seasoning mix. (Store balance in airtight container)

1 cup chili powder
3 tablespoons dried oregano
2 teaspoons cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons salt
2 teaspoons ground pepper (I use white)
1/3 cup brown sugar
Directions:
Directions:
Heat tomatoes with 3 tablespoons seasoning on medium heat until heated through.
Puree with immersion blender.
Simmer on low, covered about 15 minutes.
If it is too thick, use stock, broth or water to thin.
Personal Notes:
Personal Notes:
You can also use the seasoning to add to meat, chicken, fish or veggies/beans to make tacos or enchiladas. Add a tablespoon to your protein plus ¼ cup water. Simmer and add more seasoning if desired.

Assembling Enchiladas:
Dip the enchilada (I use corn) in the sauce.
Fill as desired with meat filling and a large pinch of your shredded cheese.
Roll and place in pan.
Cover with sauce and more cheese.
Bake at 350º covered for 30 minutes.

 

 

 

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