Weather: 36 degrees, rain in the forecast (which is crazy for this time of year)
What I’m listening to: Phillip Phillips radio on Pandora
Way back in 2011, I posted one of my favorite family go-to recipes for Chicken Enchiladas with a basic, yet much-better-than-store-bought homemade enchilada sauce. Being one of my earlier posts, and being that the photos are admittedly not my best work, it never got much traction on the blog. But, I still make the recipe regularly, serve it for company, and find excuses to use this sauce on anything I possibly can, like my Quinoa & Egg Enchilada Skillet. I also think it would make a delicious base for an enchilada soup… I had better write down that idea for future recipe testing, come to think of it!
The sauce only takes 15 minutes to make and you can make it in advance and refrigerate it to use up to 5 days later or even make big batches of it and freeze it or can it in jars for your pantry as you would other tomato-based sauces.
To make the sauce, simply sauté some onions together with jalapeño and garlic, add chili powder and cumin, salt and sugar, then add tomato sauce and water. Simmer everything together briefly to allow the flavors to meld, then blend the sauce until smooth. Mission accomplished.
Once you’ve tried it once, you can customize it to suit your tastes. Want it spicier? Add more jalapeño and chili powder. Want it smokier? Add more cumin or even swap out the jalapeño for chipotles in adobo instead. Too hot for the kids? Add more tomato sauce/water and more sugar to balance the heat. Make it your own.