Saturday, May 17, 2014

Enchilada Sauce (S, E or FP)

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I love Mexican food. Like I really really really love Mexican food. If my family would agree to it, we would eat some form of Mexican food every. single. day. But since they don't share my love as much I usually have to make do with only once or twice a week.

One of my most favorite Mexican dishes is wet burritos. I used to just use a canned enchilada sauce, but since starting Trim Healthy Mama, I've tried to eliminate as much processed and gross ingredients as possible. Almost every store brand enchilada sauce I checked had some form of sugar or other preservative in it that I just didn't feel comfortable serving my family. I found a few other enchilada sauce recipes online but none of them made me fully satisfied. So after months of tweaking my own recipe I've FINALLY come up with the most scrumptious enchilada sauce.

This recipe can easily be doubled or tripled if needed. It uses basic ingredients that most people would have on hand: tomato sauce, chili powder, onion powder, garlic powder, oregano, cumin, salt and crushed red pepper flakes (only if you like a little extra spice).


My favorite way to use enchilada sauce is for a wet burrito - a low-carb tortilla, some taco meat (or chicken), fajita vegetables, rolled up and topped with the sauce and cheese, lettuce and sour cream on the side. It is a very yummy S meal. You could easily make this an E meal by using boneless skinless chicken breasts and not using any cheese or sour cream. You could have Greek yogurt on the side instead.



Enchilada Sauce             Makes 1 Cup
  • 8oz. can of tomato sauce
  • 1 1/2 t. chili powder
  • 1/2 t. onion powder
  • 1/2 t. garlic powder
  • 1/4 t. sea salt
  • 1/4 t. cumin
  • 1/4 t. oregano
  • pinch of crushed red pepper flakes (optional)
Combine all ingredients in a small sauce pan and simmer on low for 15 minutes.

11 comments:

  1. That looks really yummy! Can't find enchilada sauce here so when I'm craving them I have to make my own but I've yet to find a recipe that I really like. Will be trying yours!

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  2. Thank you for posting this! I planned to make ground turkey enchiladas tonight for dinner and had everything but a can of enchilada sauce. I've never made it from scratch, but now can't imagine ever buying the canned stuff...

    I warm all the ingredients on low in a sauce pan, then dredge the tortillas on both sides before adding to the casserole (made more of a bake than individual enchiladas).

    Life saver!

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  3. Do you use this for your no bake enchiladas or the one that comes with the recipe?

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  4. Can you make extra and freeze it. I love to do that. This recipe is great.

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    Replies
    1. Yes you could make a bigger batch and freeze.

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  5. Do you have a version for green enchilada sauce? My favorite is the big yellow can from Aldi, but I would love to find an alternative to it as its not on plan - I've yet to find a good recipe for a good Verde enchilada sauce.

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  6. Do you have a version for green enchilada sauce? My favorite is the big yellow can from Aldi, but I would love to find an alternative to it as its not on plan - I've yet to find a good recipe for a good Verde enchilada sauce.

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    Replies
    1. I haven't yet but I need to make one.

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  7. Hi Darcie! How would we use this in a "FP" setting?

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    Replies
    1. If you made a taco salad with lettuce, boneless skinless chicken breasts, salsa, enchilada sauce and a dollop of 0% plain Greek yogurt

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