January 23, 2013
I have an obsession with making things from scratch, especially staples that you would normally just buy at the store. Homemade chicken broth, tortillas, baking mix, sauces and condiments, you get the idea.
Yesterday I decided to throw some things together and see how a homemade enchilada sauce would turn out. Let me tell you - I will never buy the canned sauce again! This is so easy to get started in the morning, and when it's done you have a delicious smoky and spicy enchilada sauce that will give you the best enchiladas ever. I love using it in my Cheesy Chipotle Chicken Enchildas. Yum!
This recipe makes quite a bit, so you can get two meals out of it or freeze the leftovers for dinner another night.
Homemade Chipotle Enchilada Sauce
Yield: 5 cups Printable Recipes
16-oz chicken broth
32-oz fire roasted tomatoes
2 onions, diced
5 cloves garlic
4 chipotle peppers in adobo sauce (seeds removed)
2 tbsp adobo sauce (from the the can of peppers)
1 1/2 tbs cumin
1 tsp chilli powder
1 tsp salt
pinch of sugar
Slice open the chipotle peppers and remove the seeds. Place the tomatoes, onion, garlic, chipotle peppers, adobo sauce, cumin, chilli powder, salt, sugar and chicken broth in your slow cooker. Cook on low for 6-8 hours, or high for 3-4 hours. Remove the chipotle peppers, then using an immersion blender, puree the sauce until smooth. You can also use your blender to puree the sauce. Now get ready for the best enchiladas ever! Store the sauce in glass mason jars in the fridge. Can be kept in the fridge up to 2 weeks, or will keep in the freezer for up to 4 months.
Recipe Note: This sauce is a little spicy, so if you want to tame it down for little mouths, reduce the amount of chipotle peppers and adobo sauce you use.
FREEZER DIRECTIONS: Cool the sauce completely. When it's completely cool, ladle into quart sized freezer bags which are placed standing up in a glass measuring cup. Gently squeeze the air out. Lay flat and freeze. Thaw for 24 hours and reheat on the stove top or by microwaving slowly. You can also reheat by placing the the frozen enchilada sauce in your slow cooker. Turn on low and cook until heated through.
Shared with Buns In My Oven on What's Cooking Wednesday