Enchiladas are one of our go-to dinner recipes and I long ago stopped buying the sauce in a can. With this homemade enchilada sauce recipe, you will too!
Enchiladas are one of my go-to recipes on a weekday night - we probably have them about once every 2 weeks. I make them a bunch of ways. I much prefer my green chile chicken enchiladas recipe, but my husband and one of my sons prefer enchiladas with red sauce, so I have to make them from time to time.
For years, I would simply buy 2 of those cans of red enchilada sauce whenever I made enchiladas...well - no more. I have now started making my own homemade enchilada sauce and once you see how easy it is, you will as well!
The last time I made this, I ended up tripling the recipe, dividing it in to thirds. I used 1/3 of the sauce for dinner and then put the rest in storage bags and froze it for later.
It freezes beautifully, although the next time I make it, I plan on going crazy and making enough to can about 20 pints of it (you would use the water bath canning method to can this homemade enchilada sauce)
This enchilada sauce recipe has a medium heat level. If you like things a little spicier, you can add some Cayenne pepper or any hot sauce you like. I used fire-roasted tomatoes for added flavor and smokiness but if you can't find them, regular diced tomatoes will work just fine.
Anyway - for the filling of the enchiladas, I kept it pretty simple this time by just mixing some of the enchilada sauce and cheese with some shredded chicken. If you are in the mood for beef enchiladas, you can use the filling from my easy beef enchiladas.
And now I am starting to think that we eat WAY too many enchiladas in our house.....
Scroll down for the recipe!