We really, really, really like Mexican food. Like, a lot. If you've read this blog more than a couple weeks you've probably noticed that already. I saw this recipe for homemade enchilada sauce and I had to try it, because I don't typically love canned red enchilada sauce. This is a keeper! We all loved it. I adapted the recipe a bit to be vegan/vegetarian by using veggie stock instead of chicken and I used a cornstarch slurry instead of a roux so it would be gluten-free and not have any added fat/calories from the oil. It makes a lot, so I have plenty in the freezer to make chicken enchilada soup next week.
Homemade Enchilada Sauce
recipe adapted from Shrinking Kitchen
1 14 oz can tomato sauce
1 14 oz can fire roasted tomatoes
1/4 c. chili powder
1 Tb. cumin
1 1/2 tsp. granulated garlic
1 1/2 tsp. onion powder (you can sub some grated onion for this)
1/2 tsp. salt
3 c. veggie stock or chicken stock
2 Tb. cornstarch
Dump the fire roasted tomatoes into your blender and puree. In a medium-large sauce pan combine the pureed tomatoes, tomato sauce, chili powder, cumin, garlic, onion and salt. Warm over medium heat. In a small bowl mix together 1/2 c. of the veggie stock with the cornstarch and stir until combined well. Set aside. Stir the remaining 2 1/2 c. of stock into the tomato sauce mixture and bring to a simmer. Slowly stream in the stock/cornstarch mixture and stir to combine well. Simmer the sauce 15 minutes. Remove from heat and use as desired. I highly recommend the chicken Enchilada Soup or Chicken & Cream Cheese Enchiladas, or try the recipe for Enchilada Stacks below! Freeze any extra sauce for your next use.
Enchilada Stacks
This recipe can be adapted very easily to your liking. Substitute shredded beef for chicken, black beans for pintos, add corn, rice, various types of cheeses, etc. It would be fun to set out all sorts of enchilada fillings/toppings and let everyone customize their own!
corn tortillas
shredded chicken
homemade enchilada sauce
Toppings:
avocado
shredded cheese
chopped onions or green onions
black olives
sour cream
Prepare the pinto beans ahead of time in the crockpot. Cook the chicken either on the grill or in a crockpot or use rotisserie chicken. To make the enchilada stacks it helps to have all of the ingredients/fillings hot and ready to eat. Heat a skillet over medium-high heat and heat the tortillas a minute or so on each side. To assemble layer a corn tortilla on a plate, top with shredded chicken & Mexican pintos and a layer of enchilada sauce. Lay on a second corn tortilla and repeat the layers ending with a generous amount of enchilada sauce. Top with your desired garnishes, I chose half a smashed avocado and some diced onion. (I would've added a dollop of sour cream if we weren't out of that!) Yummy!
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