I made enchiladas one time before this and I have to admit that it wasn’t the best Mexican dish I’ve made….I used canned enchilada sauce I bought in the Hispanic isle at my local grocery store and I give it 100% to blame for why my enchiladas tasted lousy. And by lousy I mean salty, bitter, under spiced, and just plain terrible. I learned my lesson. So, I wanted to give enchiladas another attempt and I decided to make my own sauce! What a difference, with only 20 minutes of cooking time for this easy sauce there is no reason why I would ever buy that pre-made sauce again. My recipe for this is so easy, I highly recommend doubly or even tripling this recipe and freezing the leftovers. This homemade sauce is loaded with all kinds of Mexican flavor and a flare of spiceness! Next up is.. homemade tomatillo salsa verde..stay tuned!
Yield: about 16 ounces
4 Tbsp olive oil
2-3 Tbsp cornstarch
8 ounces of canned tomato sauce (about 1 cup)
1/3 cup chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp cumin
1 tsp oregano
½ tsp sea salt
2 cup chicken broth/stock
1. In a medium saucepan, heat the oil and whisk in cornstarch until it is dissolved and smooth. Whisk for about 1 minute.
2. Add in tomato sauce, chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper. (Adjust seasonings to your preference). Stir for another minute, then add in 1 cup of the chicken broth. Let stir until it slightly thickens and then add in remaining cup of broth. Lower heat and let simmer for 15 minutes, stirring occasionally. If you find sauce is too watery, add more corn starch.
3. Once cooked, add to enchilada recipe, or freeze for future use! Enjoy!