Tuesday, January 18, 2011

Homemade Enchilada Sauce


·         2 (8 ounce) cans tomato sauce
·         1 (4 ounce) can chopped green chilies, undrained
·         1/2 cup onion, chopped
·         2 teaspoons chili powder
·         1 teaspoon ground cumin
·         1/4 teaspoon dried oregano
·         1 clove garlic, minced

Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5 minutes. Use as desired for enchiladas. 

Note:  I used New Mexico Hatch Chili's that I've cooked and froze for the use in many dishes.  They are wonderful tasting.  A good friend gave me this awesome idea.  I put two chili's in the recipe above.  Add more if you like it hotter.

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