I had no intention of posting this recipe. Enchilada sauce? That’s so boring. But holy cow, after tasting this, I knew I had to share. And selfishly, I’m documenting this for further use. I have this tendency to concoct things and tell myself I’ll remember how to recreate it next time. Kinda like how I told myself I’d never forget high school Spanish. And like how I told myself I didn’t need a video of our wedding. Moral of the story—I can’t remember mucho.
Spicy, sweet, and sour. The chef at our favorite mexican restaurant dances around the place exclaiming this while throwing out kisses. It’s quite the experience. I’m pretty sure I would have made him proud with this enchilada sauce. It’s eh spicy, eh sweet, and sour, as said with an accent. And super easy too. I’ll spare you the kisses and share the recipe instead. De nada.
Tomato-Jalapeño Enchilada Sauce
recipe adapted from Martha Stewart; makes 2 1/2 cups
25 oz. tomato sauce, canned
1 sweet onion, sliced
1 clove garlic
3-6 jalapeño slices, jarred
3/4 tsp. chili powder
3/4 tsp. cumin
1/2 tsp. oregano
1/4 tsp. thyme
2 tbsp. fresh cilantro
2 tbsp. white wine vinegar
3/4 c. chicken stock
1/4 c. sour cream
Coarse salt and ground pepper
Pinch of sugar
1. Combine all ingredients in blender and puree until smooth.
2. In a medium sauce pan, add tomato mixture and simmer, stirring until thickened, about 10 minutes.
3. Pour over enchiladas.
Side note:
• To make vegetarian, substitute chicken stock for vegetable stock.
• Leftover sauce saves up to 2 weeks in fridge.
• Here’s my shortened enchilada recipe: we typically use corn tortillas and fill with chicken, sautéed peppers and onions, and mexican cheese. Top with enchilada sauce and cheese. Bake for 25 minutes. Easy peasy!
• To keep your corn tortillas from breaking, fill a saute pan with water (1/2″ high) and cook on medium heat. Place the tortilla in pan for about 10 seconds. Flip and repeat. Tortilla should be pliable.
This could not have come at a better time! I’ve been hunting for the perfect enchilada sauce lately, looks like this one is the winner!
I love enchiladas but have never had a particularly good recipe – this sounds wonderful and I can’t wait to try it!
I frequently make enchiladas! I will be sure to try this one out. I bet that sour cream really makes it creamy!
I am soooo guilty of concocting stuff then waiting a few days to try and remember exactly how I made something! Glad you documented this though- it looks delicious!
Mmm. Would love to try this. My last experience handling hot peppers was not pretty, I rubbed my eye like 30 minutes after chopping some up for salsa… oy… lesson learned. Stat. I will show them who’s boss though with a sauce like this
My eyes watered a little bit when I read this. Ouch! You show those jalapeños what you’ve got!
This is awesome! I love making sauces from scratch but have never made enchilada sauce. Bookmarking this one.
Beautiful photos, too. Again, love your blog!
Do you have a great enchilada recipe to go along with the sauce?
I will be making this sauce!
Peeerrrfect. I’m dancing a little right now.
This sounds amazing.
sounds yummy and easy! Do you use fresh herbs or dried? I am assuming dried, but I wanted to be sure. thanks for all your yummy inspirations!
You assumed right—dry except for the cilantro!
As soon as I read about sweet, spicy and sour in a dish I know it’s a winner!
I’m definitely gonna give this a whirl the next time I make enchiladas… I’ll report back! Thanks for the recipe Melissa!
Mmm this sounds awesome!
Ooh, I’ve tried a couple less-than-fantastic enchilada sauces, yours sounds perfect! Thanks for the corn tortilla tip, mine are always cracking
I just made this enchilada sauce for a recipe I’m testing tonight, and it is fantastic!
Oh, and in terms of lackluster memories? I’m right there with you
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So glad you loved it! Thanks for taking the time to let me know! Cheers to fading memories