Homemade Enchilada Sauce
Recipe from Scratch


This enchilada sauce recipe will be requested often. Why?

Because my homemade enchilada sauce from scratch makes good enchiladas - outstanding. See for yourself below; you will never buy it at the store again.


Enchilada Sauce Recipe


Enchilada Sauce Recipe from Scratch

HOMEMADE ENCHILADA SAUCE FROM SCRATCH

2 TBS canola oil
3 garlic cloves, minced
2 TBS homemade chili powder
1 TBS homemade onion powder
1 tsp parsley
1/2 tsp oregano
1/2 tsp basil
1/2 tsp cumin
1/2 cup sweet onion, grated
3/4 cup tomato paste
1-1/2 cups chicken broth

1/4 cup homemade salsa, blended until smooth
kosher salt
freshly ground black pepper to taste

Place the oil in a skillet and saute the garlic for 1 minute. Add the remaining ingredients and bring to a slow boil. Reduce heat and simmer for 15 to 30 minutes. Makes approximately 3 cups.





This enchilada sauce recipe is worth it's weight in gold in this delicious Mexican dish.  Photo above.

EASY CHICKEN ENCHILADA RECIPE

2 lbs skinless, boneless chicken meat, chunked OR 1 whole chicken sliced in pieces and then chunked
1 can condensed cream of chicken soup
1-1/4 cups sour cream
1/4 tsp homemade chili powder
1 TBS butter
1 small onion, chopped
1/2 cup green chilies, chopped
1-1/4 TBS homemade taco seasoning
1 bunch fresh green onions, chopped (divided)
1 cup water
1 tsp fresh lime juice
1 tsp onion powder
1/2 tsp garlic powder
5 homemade tortillas
3 cups cheddar cheese, shredded (divided)
1-1/4 cups homemade enchilada sauce
3/4 cup sliced black olives

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. If you are using a whole chicken, it should simmer for 1-1/2 hours.

For this recipe, I shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Some folks like strips, it's up to you.

Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes.

Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

PREHEAT oven to 350 degrees.

Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese.

Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Serve with Spanish Rice and sour cream. One of my favorite Mexican food recipes using my enchilada sauce recipe. 



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