Homemade Enchilada Sauce

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!

Enchilada Stuffed Spaghetti Squash

I love enchiladas and I also recently started to really enjoy spaghetti squash…so I combined the two! Spaghetti squash is my new favorite “pasta” when I’m feeling more on the healthier side. I really just made this recipe up as I continued to look in my fridge and I just happened to have everything I needed to make enchiladas. You could even switch out the beans for chicken if you’d like! The best part is..you don’t have to feel guilty at all for eating it!

Yield: 4

1 spaghetti squash
3/4 cup enchilada sauce
1/4 cup jalapenos (optional)
1/4 cup cilantro; chopped
2 Tbsp green onions; chopped
1 cup shredded cheddar cheese or mexican 4 cheese
1 cup black beans
3/4 cup corn
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder

1. Preheat oven to 350 degrees F. Place whole spaghetti squash in oven and bake for 1 hour. Then let cool and carefully slice in half. Be sure to leave oven on!

2. With a fork, scrape out all of the squash (it should look like spaghetti!). Place in bowl and once both halves are scrapped out add enchilada sauce, japapenos, cilantro, green onions, cheese, black beans, corn, and seasonings. Mix until combined.

3. Spoon in filling with a large spoon and top with extra toppings. Place back in oven and bake for another 20 minutes and until cheese is melted.