Prep 10 mins
Cook 50 mins
This is the enchilada recipe I grew up with... easy to make & good. Hope you enjoy! When I make this sauce, I constantly check to see if it "tastes right" for the mood I am in. If I want it spicier, I add cayenne pepper or more chili powder, cumin, etc. I am happy with the consistency of the sauce, but add more chicken broth to lessen the thickness, or cornstarch or flour to make it thicker.
- 2 tablespoons extra virgin olive oil
- 5 medium tomatoes, whole
- 2 anaheim chilies, whole
- 1⁄2 jalapeno pepper
- 1⁄8 cup onion, minced
- 1 garlic clove, minced
- 1 cup chicken broth
- 1⁄2 tablespoon onion powder
- 1⁄2 tablespoon garlic powder
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 1⁄2 tablespoon oregano
- 1 tablespoon salt
- 1⁄2 tablespoon black pepper
- Pre-heat oven to 350 degrees.
- Place your tomatoes and whole peppers on a baking sheet. Drizzle extra virgin olive oil over the tomatoes and peppers. Sprinkle with salt, pepper, onion powder, garlic powder. Bake approx 20 minutes, or until tomatoes and peppers have shriveled up.
- Remove skin from tomatoes (optional).
- Put tomatoes and peppers in a blender/food processor. Add the chicken broth, onion, garlic, chili powder, cumin and oregano. Blend until smooth.
- Transfer sauce to sauce pan and simmer gently. Taste the sauce as it simmers to see if the flavor is to your liking. Add spices to taste, as necessary.
I really enjoyed this enchilada sauce. I only used used one of the Anaheims. I roasted both of them, but when I tasted them to check on the heat factor, I decided that one would be enough for me. I also left out the chili powder, but I like things very mild. Good stuff.