Homemade Enchilada Sauce for Enchiladas

Homemade Enchilada Sauce

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1/4 teaspoon oregano
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock

Instructions:

1. Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
2. Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
3. Remove from heat, using an immersion blender or regular blender purée sauce.
4. Use immediately or keep refrigerated for up to one week. Makes approximately 2 cups.

We will be using our sauce to make cheese enchiladas. Feel feel to make a shredded chicken filling, ground turkey or the filling of your choice. Heat tortillas in the microwave until they are able to roll without cracking. Fill it and roll, place on cooking sheet and repeat. Add sauce and top with cheese. Bake at 450 degrees for 20 minutes or until cheese is melted and bubbling.

*if you don't have a microwave, you may cook your tortillas by heating a skillet, adding a tablespoon or two of oil and cooking tortillas in oil.