Homemade Enchilada Sauce Recipe

Homemade Enchilada Sauce Recipe

So I am really impressed! I am from California and eat and cook a lot of Mexican food. I have never attempted to make homemade enchilada sauce though! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

As I’ve mentioned before, I looooove Mexican food. I try to experiment with my favorite dishes making them leaner and healthier. I’ve been on an enchilada kick lately and decided to take a stab at making my own enchilada sauce since canned enchilada sauce has lots of sodium. This sauce turned out great and it freezes well, too. So, double the sauce and freeze some for next time. Be sure to use the fire-roasted tomatoes and fresh cilantro (as much as you want), as these are the ingredients that add such a unique, robust flavor. Leftover cooked chicken (about 1 ½ cups) and leftover corn work well in this recipe. If your family likes spice, add crushed red pepper flakes to the sauce.

recipe

Chicken, Black Bean & Corn Enchiladas & Sauce Recipe

  • 2 t. olive oil
  • 1 small white onion, chopped
  • 3 garlic cloves, minced
  • 1 (14-oz) can diced fire-roasted tomatoes
  • ½ t. ground coriander
  • ½ t. ground cumin
  • ½ t. dried Mexican oregano
  • pepper to taste
  • ¼ c. chopped fresh cilantro
  • ½ pound chopped chicken breast
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 cup cooked corn
  • 6-8 whole grain tortillas
  • 1 ¼ c. shredded cheddar cheese (or Mexican cheese blend)

Preheat oven to 350 degrees. In a large skillet over medium-high heat, sauté onion in oil for 5 minutes. Add garlic and cook for 1 minute more, being careful not to let garlic brown. Add the tomatoes, coriander, cumin, oregano, and pepper; cook for a few minutes longer. This enchilada sauce will be slightly chunky. Stir in cilantro and remove from heat.

Meanwhile, cook chicken in a large skillet over medium-high heat until no longer pink. Drain and stir in black beans and corn; season with salt and pepper. Warm the tortillas in the oven for about 5 minutes to make them easier to roll; remove from oven. Spread ½ cup sauce into a rectangular baking dish. Divide the chicken mixture and ¾ c. of cheese among tortillas. Fold over tortilla sides, place seam side down in the baking dish. Pour the remaining sauce over enchiladas and bake, uncovered, for 15 minutes. Sprinkle remaining cheese on top, and bake 5 minutes more or until cheese melts. Serve atop a bed of lettuce, if desired.

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