Tuesday, September 13, 2011

Enchilada Sauce

Not long ago, on a day when I needed to throw together a fast dinner, I decided to make chicken enchiladas with some leftover chicken.  As I often do, I waited until the last minute before beginning my dinner preparations, only to find out that I had NO Enchilada Sauce!

To make matter worse, I had NO gumption, get up and go, mojo (or whatever you want to call it) to get myself in the car and drive to the store.  There wasn't even an effort on the part of the 'little voices in my head' to try and convince myself to go to the store.  So, I was forced to improvise.

This is not the first time I have had this happen, but luckily for me the last time it happened I was on the phone with my mother who walked me through making a homemade sauce.  It was good, but I didn't write down what I did...so when it happened to me this time I had to reinvent the wheel.

I checked my pantry and found that I at least had the ingredients to make a sauce - the only thing I had to do was get-r-done!  This is what I came up with...

Pantry Ingredients you will need: 
Tomato Sauce, Green Chilies, Garlic Powder, Onion Powder, Chili Powder & Cumin
(I love Cumin...but I don't want to marry it)

Place all ingredients in the blender.  Liquefy!  (Oh, I like that word!) 
Let me say it again, LIQUEFY!
Finish it off with a little salt & pepper.

When it is finished liquefying, it will be Enchilada Sauce.
If you are weird like Live-In #3 & Live-In #1 you will think it should be salsa...taco sauce maybe, but salsa no.  If you want Salsa click here.

I must say, this sauce is very easy to make and I like it way better than the canned sauce at the store and the seasoning packets which require me to sit over the stove and stir.  I think I will be out of enchilada sauce in my pantry more often!

Homemade Enchilada Sauce
1 29oz can tomato sauce
1 4 oz can green chilies
1/2 tsp onion powder
1 tsp garlic powder
2 tbsp chili powder
1 tbsp cumin
1/2 tsp salt
1/4 tsp pepper

Mix all ingredients in blender

2 comments:

  1. Can this sauce be made ahead of time and then frozen?

    ReplyDelete
  2. I don't see any reason why not.

    ReplyDelete