Don’t you just love Mexican food? We certainly do! One of my husband’s favorite things to eat are Enchiladas and we typically make them a few times a month.
Since enchiladas are a great freezer meal and usually a crowd pleaser, I thought I would post an easy Homemade Chipotle Enchilada Sauce recipe.
I really like this to put in a mason jar, add a nice bag of tortillas and cheese and a container of shredded chicken and it is a nice idea for those times you want to drop off a meal to a sick friend or new mom. They can just assemble quickly and pop in the oven and done!
Here is the recipe:
- olive oil spray
- 2 garlic cloves, minced
- 2 chipotle chilis in Adobo Sauce (check the international section, small can), chopped
- ½ TBS sauce from chipotle chili’s
- 1 and ¾ cups tomato sauce, no salt added (if it does have salt, then don’t add more salt at the end)
- ½ tsp chipotle chili powder
- ¾ tsp ground cumin
- 1 cup fat free chicken broth or vegetable broth
- salt and fresh pepper to taste
- In a medium saucepan, spray oil and sauté garlic about 1 minute over medium heat.
- Add chipotle chilis, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes.
- Can use right away, refrigerate for up to 4 days, or freeze for future use.
So this is very easy to make and just takes a few minutes. I personally think there is a richness and deepness of flavor that you don’t usually get in a canned sauce.
This will generously cover 8 large enchiladas so you can whip this up and just freeze whatever you don’t use for next time.
If you like this recipe, you might also enjoy this simple homemade salsa recipe. So amazing with fresh garden tomatoes!
And on the lighter side, here is a recipe for an easy Avocado Spread. Very yummy on grilled cheese, burgers, tacos and more…