Homemade Enchilada Sauce

Who knew?  Homemade enchilada sauce is so easy.  It beats the heck outta the stuff you buy in a jar or can.  We eat a LOT of Mexican inspired food so this sauce is a staple around here.  I found the recipe on, where else, Pinterest.

I have another post with chicken enchiladas, but this time I used white corn tortillas, and the homemade enchilada sauce.  Heat some oil in a skillet and warm the tortillas in the oil. Next dip the tortilla in the enchilada sauce, fill with chicken and cheese, and roll it up.  Place seam side down in a baking dish with more enchilada sauce.

Here's a shot of the shredded chicken and grated cojack cheese.

And finally, here's the recipe for the homemade enchilada sauce.  

This one is from "Kitchen meets Girl" blog. 

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1/4 teaspoon oregano
• 1 (15-ounce) can tomato sauce (I used homemade)
• 1 cup chicken stock (also homemade)

Instructions

1. Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
2. Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
3. Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce. If I am making enchiladas or something similar, I'll add the reserved onions to my filling. You may discard the onion if you wish.
4. Keep refrigerated for up to one week. Makes approximately 2 cups.

adapted from Cook's Illustrated Cookbook

If you like a little spicier sauce, add some chipotle chili powder, careful it's hot!

Enjoy friends!