I have a passion for spicy foods. Anybody who’s read my blog regularly, or who knows me even a little, knows I like it hot! I also enjoy many different ethnic cuisines such as Mexican, Indian, Thai, and Chinese – just to name a few! If given a choice I almost always choose an ethnic restaurant when going out to eat, and I typically order one of the hotter and spicier items on the menu! I am getting braver when it comes to turning out more ethnically diverse dishes from my own kitchen, but I’ve never been shy about trying Mexican recipes like enchiladas. I know that much of what we prepare here in the U.S. is not authentic Mexican food, but that doesn’t mean it’s not just as tasty – it’s just an Americanized version! And as an American…I’m okay with that!
One of my family’s favorite meals is Chicken Enchiladas. But since adopting the CEBH Lifestyle we’ve not had them – partly because I’m avoiding dairy as much as possible (and nobody – I repeat NOBODY wants cheese-less enchiladas), but mostly because I refuse to eat processed foods such as canned enchilada sauce. That stuff is loaded with additives and preservatives, and other ingredients that I’m trying to avoid as much as possible!
The other day I was in the kitchen, eyeballing a package of chicken breasts I had thawing, and wondering what the heck I was going to make for dinner! I really wanted enchiladas, yet didn’t want to compromise my eating plan. However, once I began thinking about what makes enchilada sauce so yummy I knew I could make a homemade version that would put the store-bought sauce to shame! Obviously it has a tomato base and seasonings…so I looked in the pantry and found a can of organic fire roasted tomatoes and a can of tomato sauce…this seemed like a great place to start! I knew some chili powder was needed, onions and roasted garlic would also be key components of my version of enchilada sauce, as well as a generous portion of smoky cumin! I used roasted garlic I had tucked away in the fridge for just such an occasion – I always make several bulbs at a time when I make roasted garlic, then refrigerator the unused cloves to use in other recipes. You can also purchase roasted garlic at the store, but to see how I make it, click here. As I was blending it all together I realized I needed a little liquid to get just the perfect saucy consistency so I added chicken stock for a little more flavor, but you could certainly substitute water for a vegan version of enchilada sauce!
In the end, I absolutely could not have been happier with this incredible enchilada sauce! It tastes better – fresher and more authentic than any sauce I’ve ever had from a can! I did eventually make those Chicken Enchiladas for dinner…but that’s another post…keep an eye out for that recipe coming up soon on CEBH!!!
If you’ve got 5 minutes and a few simple pantry items, then you’ve got a homemade enchilada sauce that will knock your stocks off! Try this once and you’ll never go back to the canned version…I promise!
- 1 14.5 ounce can fire roasted tomatoes
- 1 8 ounce can tomato sauce
- 1/2 of a large onion, cut into chunks
- 1 entire bulb of roasted garlic, or about 1 tbsp store-bought
- 1 tbsp ground cumin
- 2 tbsp chili powder
- 1/2 tsp salt
- 1 cup chicken stock or water
- Place all the ingredients in a blender, secure the lid, and blend on low until everything is well combined.
- Gradually increase speed, blending 3-5 minutes until sauce is well blended and smooth.
- If desired, add more liquid for a thinner sauce.
- Taste for seasoning and adjust as desired.
- This sauce makes enough for a huge pan of enchiladas with some sauce leftover.
- Leftovers can be stored in the refrigerator for several days, or transferred to the freezer for use at a later date.