This is a great, versatile enchilada sauce. This is a large batch recipe with makes 3x the amount of sauce needed for one recipe. I normally fill up 2 mason jars to freeze and then use the rest on my recipe, thats about 2 cups each. I use this in my Veggie Enchaladas, Vegi Mexi Lasagga or other enchilada meal. I have also been known to pour it over chicken for a free form Enchilada baked chicken (super easy, quick dinner meal).
I Love to toast my spices, I feel it really blends them well and brings a rich flavor to your dish.
It is hatch green chilies season, so I used some fresh chilies, but you can use canned green chilies too ( I normally do). Slow simmer sauce for at least 3o minutes. Then divide into thirds, I put 2/3rds into mason jars to freeze and use the remaining third in my dish.
Enjoy!
- 2Tbsp Avocado oil (or fav cooking oil)
- 2 heaping tsp chili powder
- 4ish cloves garlic minced
- 1½ onion, diced
- 3 tsp cumin
- 3 tsp coriander
- 1½ tsp Course Sea Salt (couple large pinches, this makes 3 batches after all)
- 1tsp Ground Black Pepper
- 3TBsp fresh oregano minced, or 1tsp dried
- 3 cups chicken broth
- 2 small cans diced green chilies or ½ cup fresh hatch green chilies diced
- 1 29oz (large) can tomato sauce
- Add oil, spices and onion to sauce pan and saute' for about 5 minutes (toasting deepens the flavor of spices)
- Add Chicken broth, tomato sauce, fresh oregano, green chilies. Cook for at least 30 minutes on slow simmer.
- Divid into ⅓s and either store for later (freeze in my case) ( 2ishcups each)
- P.s. Most enchalada sauces call for adding flour or other thicken to make a heavier sauce. I feel this isn't neccessary, but can be added if needed.
