While browsing on Instagram recently, a fellow Canadian was commenting that she was out of store bought enchilada sauce from the U.S. I hadn’t realized that you can’t purchase enchilada sauce at our local grocery store in Canada. I’m sure it’s probably at small ethnic stores, but not at our local Superstore. I looked, it wasn’t there. Which is fine because I usually make my own anyways, and I make extra to freeze too.
I use this sauce to make Chinchilla Casserole (a.k.a. Chicken Enchiladas). (I will share the recipe soon)
I’m not really sure where the name came from, I think one of the kids messed up the name and then it just stuck. We don’t eat chinchillas around here, I swear!
Not to brag, but my enchilada sauce is yummy! It has a great consistency; not too thick but not too runny either. And it has no extra additives or preservatives. Y-U-M-M-Y I tell ya!
Like I said, I make extra so that I freeze it for the next time I make chinchillas… I mean… Enchiladas. 🙂 I just divid the amount that I need amongst freezer containers, and wait until sauce has cooled and then freeze. When I need to use it, I take it out and microwave or thaw out in refrigerator. Super easy.
Once you make this easy recipe you will never use store-bought enchilada sauce again. Pinky swear!
- 1 tbsp olive oil
- 1 small onion, diced (about 1/2 cup)
- 2 cloves garlic, crushed
- 1 15oz can crushed tomatoes
- 3 cups chicken broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/8 tsp red chilli flakes
- 1 tsp parsley
- 1/2 tsp basil
- salt and pepper
- In a medium saucepan over medium-high, add olive oil. When hot, add in the onion and garlic and cook for about 3-5 minutes, until it starts to brown;
- Add in the can of crushed tomatoes and chicken broth;
- Add in all of your spices (except for salt and pepper);
- Stir to combine everything then bring to a boil. Reduce the heat to low and simmer gently for about 10-15 minutes;
- Season with salt and pepper to taste (I added about 1 teaspoon salt and 1/2 teaspoon pepper);
- Store in the refrigerator for up to one week or in the freezer for up to three months.