As much as I wish I could take credit for creating this recipe, I can’t. But because this recipe is so good, I just have to share it with you!
- 1 15oz can tomato sauce
- 1/2 red bell pepper (diced)
- 1/2 onion (diced)
- 3-4 cloves garlic
- 2 tspn chili powder
- 1 tspn cumin
- 1/4 tspn cayenne pepper
- 1 chicken bouillon cube (you can also use tomato bouillon)
- 1 tbsp flour
- 1/2 cup chicken stock
- 1 1/2 cups water
- Coat the bottom of a large deep pan with olive oil and sauté the onion, garlic, bell pepper and salt/pepper until slightly softened
- Add all of your spices to the pan, including your bouillon cube, stirring frequently to combine
- Add flour and cook for about one minute
- Add chicken broth, stirring until thickened
- Add tomato sauce and water and bring sauce to a boil. Add salt/pepper to taste and simmer for about 10 min
- After about 10 min, remove sauce from heat and let cool slightly
- Pour sauce into a blender and puree until smooth
- If you’ve frozen your sauce and are wanting to use it, thaw it out by placing the bag in your fridge or on your counter
- When you’re ready, heat the sauce in a sauce pot, whisking thoroughly until it is heated through…then you’re ready to assemble your enchiladas!
- While this sauce is AMAZING to store in your freezer, assembled enchiladas are not. Do not assemble your enchiladas until you’re ready to bake and eat them. This will prevent your enchiladas from becoming sad and soggy.
- My personal favorite enchilada filling is seasoned rice and black beans. Not only are these items pantry staples, but they’re super cost effective too! You’re of course welcome to fill your enchiladas with whatever you like…this sauce is perfect for any filling!