Prep 5 mins
Cook 5 mins
I came by this recipe completely by accident one day when I was making a red sauce for another Mexican-style dish, and when I tasted it I realized it was the perfect rich but mild enchilada sauce for me! Rich and flavorful, this one is a winner. It's fast and easy to make, and tastes much better than the canned variety. If you like your enchilada sauce spicier, add some minced jalapenos or some hot chili powder. I plan to do some canning this fall, and batches of this sauce in jars is on the list.
- 473.18 ml boiling water
- 9.85 ml beef bouillon granules (*)
- 425.24 g can tomato sauce
- 1.23 ml butter
- 29.58 ml dried onion flakes or 59.14 ml finely minced fresh yellow onion
- 6.16 ml garlic powder or 9.85 ml minced roasted garlic
- 14.79 ml dried ancho chile powder
- 4.92 ml cumin
- 2.46 ml cocoa powder
- 1.23 ml cider vinegar
- 4.92 ml dry sherry
- Tabasco sauce or your favorite hot sauce, to taste (I used somewhere between 1/4 to 1/2 tsp, cause I'm a whimp)
- salt & freshly ground black pepper, to taste
- In a large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
- Add remaining ingredients and simmer for 5 minutes.
- Use in your favorite enchilada recipes!
- *Note:I prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube (in the international aisle, from Nestle products) instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsps, so you'll be using half-cubes.
- Makes about 4 cups (2 cups is usually enough for one batch of enchilada casserole).
Cheese enchiladas are quite possibly my favorite food, so for me to say that these were uite possibly the best I have tasted is high praise. The only changes I made were that I started off with a roux because I like a thicker sauce, I left out the sherry because it was the last ingredient left to add and the sauce was already pretty perfect, and I added 1/4 tsp of cayenne instead of hot sauce. I was going to try to just stick to one, but they were so delicious, I had to hold myself back from eating a third.
This sauce was excellent. I did not add the butter or sherry as I didn't have any on hand. Also added a chilpotle pepper and a sprinkle of sugar. Poured the left over sauce into a freezer bag and froze flat so I can break off what is needed. Thanks for the recipe!
A wonderful enchilada sauce. Will be makeing again. Thanks for posting Julesong!