Wednesday, November 10, 2010

Homemade Enchilada Sauce

If you are like me and prefer the soy-free version of enchilada sauce and can't find a store-bought version to work for you, make this:


This is what you will need. The following recipe is for 1 batch of enchiladas. I'm not joking when I tell you that I have been making this in bulk (see the size of that tomato puree in the picture - please note - the recipe below is only for 1 batch of enchiladas!).

Homemade Enchilada Sauce
Prep Time: 5 Minutes
Total Time: 25 Minutes

1, 29 ounce can Tomato Puree
2 cups Chicken Stock
3 Tbsp. Canola Oil
2 Tbsp. Chili Powder
1 Tbsp. Salt
2 tsp. Cumin
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Paprika
1/4 tsp. Celery Salt
Additional Salt & Black Pepper to Taste

Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 20 minutes. This is enough for 2, 9 x 13 pans of enchiladas. Can be frozen and used at a later time!



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