Homemade Enchilada Sauce

hesWhat to do with the chicken? My decision at some random point in my work day was Chicken Enchiladas. But I wanted to make my own sauce. I found lots of variations online but none seemed just right. Some had flour. Some had chicken broth. And no garlic or onions? That didn’t seem right. So, with a general idea of spices and quantities, I decided to make my own. Then I used it to make some mighty fine Chicken Enchilada in my new best friend, Bessie, my cast iron skillet!

Homemade Enchilada Sauce
1/2 onion
4-5 cloves garlic, crushed
4 tbsp (note the b as in tablespoon) chili powder
1 tsp cumin
1/2 tsp cayenne pepper
23 oz can of tomatoes

1. Saute the onion and garlic in olive oil on medium heat until soft.
2. Add the spices and allow to warm through for a couple minutes.
3. Stir in the tomatoes and heat those through.
4. Transfer the whole lot to a blender and blend until smooth.

The picture is my Skillet Chicken Enchiladas. I basically layered the sauce, tortillas, chicken and cheese and baked it in the pan at 375 for about 30 minutes.

No one complained about dinner. Not a peep.


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