This past Saturday was one of those days when you actually start talking out loud to your online movie streaming source out of guilt. "Yes, I am still watching. I will tell you when I've had enough. I can quit any time. Just one more episode, I swear. Stop judging me, Netflix."
It was also (unsurprisingly) one of those days when you get a serious, unwavering craving for enchiladas but the idea of getting into your car to drive to the grocery store and buy sauce makes your skin crawl. Nope. Not leaving the house today unless it's on fire.
And that, kids, is how I
met your mother decided to make an easy, homemade enchilada sauce. I know it sounds like all-too-romantic of a story, but I promise, it's true.
We all have those kinds of days, right? Sometimes amazing things are born out of that laziness-- amazing things like an enchilada sauce that uses ingredients that you have in your pantry but tastes leagues better than the pre-made jarred stuff.
I'm going to keep this post short and to-the-point in the spirit of this sauce, but trust me when I say that you want to try it for yourself, whether or not you're having a lazy day. The store-bought enchilada sauce doesn't hold a candle to it! This Easy Homemade Enchilada Sauce can be stored in the refrigerator for up to 3 days or can be frozen for up to 6 months, so feel free to double or triple the batch and save it or future marathon-watching weekends.
Use this sauce with the Veggie Enchilada Skillet I'll be sharing tomorrow, or use it for any enchilada recipe you like! Take a photo and tag #hostthetoast on Instagram to share how you use your Easy Homemade Enchilada Sauce!
- 2 tablespoons canola oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 (14.5 oz) cans fire roasted diced tomatoes
- 1 chipotle pepper in adobo, minced + 1 tablespoon adobo sauce from the can
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ cup chicken or vegetable stock, or water
- Salt and pepper, to taste
- In a large skillet over medium heat, warm the oil. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add in the garlic and cook until fragrant, about one more minute.
- Transfer the mixture to a blender or food processor and add in the tomatoes, chipotle and adobo, chili powder, cumin, oregano, and stock or water. Pulse until nearly smooth.
- Transfer back into the skillet and bring the mixture to a gentle boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
Lasts up to 6 months when frozen.