Mainly Homemade

Providing simple & practical solutions to everyday problems

Homemade Enchiladas and Enchilada Sauce

22 Comments

I have been couponing for a year and I haven’t seen enchilada sauce go on sale nor have I seen a coupon for it. To be honest I haven’t been searching too hard for it either. I have been craving some enchiladas lately, since they are so easy to make and freeze great. Instead of buying enchilada sauce for $2.00 a can, I even saw one for $4.00 and it was not organic, my frugalness came out, I researched how to make it. I knew I had a ton of tomatoes that had to be the main ingredient. 

I had some smoked chicken in the freezer I needed to use. Traditionally chicken enchiladas are made with a white sauce, but I decided to be different and wanted red sauce for these. This is also a great Stockpile Recipe.

The original recipe was found on All Recipes app on my phone however I adapted to what I thought would be a better sauce. If you haven’t figured out by now. I rarely use a recipe I find exactly. It is modified to what I have on hand.



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Red Enchilada Sauce

Ingredients:
1 Tbl Olive Oil
2 Cloves Garlic
1 tsp. Onion – I added a little more
1/2 tsp. Oregano
2 1/2 tsp. Chili Powder
1/2 tsp. Basil
1/4 tsp. Cumin
1/4 cup Salsa
1 14.5 can Diced Tomatoes
Salt and pepper to taste

1. Heat oil in saucepan over medium heat. Add garlic and onions and saute until the onions become translucent. Add Chili powder, Oregano, Basil, Cumin, Salsa, Tomato Sauce and salt and pepper to taste. 

2. Mix together. Bring to a boil. Then with an immersion blender, blend all ingredients in sauce pan. Reduce heat to low and simmer for 20 min. 

Chicken Enchiladas

Ingredients:
1/2 Chicken
Enchilada Sauce from above
14 or so corn tortillas
Cheese

1. Make the enchilada sauce above.

2. Pull chicken off bone and shred with two forks. Place in a bowl.

3. Take a skillet and heat on med high heat. Place corn tortilla on skillet for 1 minute and flip for 1 minute. Remove from skillet. This makes the tortillas easier to roll.

4. Place two tablespoons of shredded chicken in the center of tortilla and roll. This should be easier, since the tortilla is warmed. 



5. Spray a 9X13 baking dish. Place enchilada seem side down in dish.



6. Repeat steps 3 -5 until baking dish is full or chicken is all used. 



7. Pour enchilada sauce over the top of all enchiladas.



8. Top off with cheese and bake at 350 for 30 min.

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This becomes a dance to warm the tortillas in the skillet and keep the assembly line going with chicken. Sometimes I talk to myself to remind me to put the tortilla on the skillet while I am making the other one. It makes the build process easier if you have an assembly line going. 


Let me know if you try this awesome dish. I loved the flavor and freshness of these. I served it with some re-fried beans and Spanish rice. Have you ever made enchiladas?

Miz Helen’s Country Cottage

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About Amy

Amy Greene has a passion for creating items from scratch. She created Mainly Homemade to inspire families to cook homemade meals and create homemade crafts to create lifelong family memories. Receive creative family memories in your inbox.

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Comments

  2. Lori@thestonybrookhouse says

    These look yummy! We LOVE Mexican food! And I've never made my own enchilada sauce… I might have to try it.. even though I really don't like cooking too much!

    Reply

  3. Lori@thestonybrookhouse says

    I wanted to thank you for the sweet comment you left me, but I couldn't reply to your email. It came back as noreply-comment. I thought you might want to know.

    Reply

  4. Amy says

    Thanks. I am not sure why it is doing that. I may have typed my email address incorrectly. Everything seems to be working on my end.

    Reply

  6. mjskit says

    Your enchiladas look fabulous! To be honest, I like a red sauce over a white sauce any day, so these enchiladas really appeal to me. Great recipe!

    Reply

  7. Sugarr2518 says

    Enchiladas are one of my favorites! These look so delish and I'm always looking for a tasty red sauce. I'm pinning for later. Oh…is this a spicy red sauce or pretty mild?

    Reply

  8. Amy says

    Wow thanks for Pinning this. I am truly honored. This is a very mild sauce, but you could spice it up by adding some jalapenos or hot sauce.

    Reply

  9. Terry says

    Would you believe I have never had an enchilada? This makes me definitely regret that. Thanks for sharing at our party this week.

    Reply

  10. Miz Helen says

    Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

    Reply

  12. Ann Kroeker says

    Clever solution! I love it when people figure stuff out and then post a tutorial like this. Then I can just follow the plan. Thanks for posting this to Food on Fridays!

    Reply

  13. Miz Helen says

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have an awesome week end and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

    Reply

  15. Alison says

    Funny because I had the same problem and a ton of free organic tomato paste and no enchilada sauce so I went searching on the internet to make some homemade enchilada sauce. The great thing is that I make a huge batch and use one and freeze the other three or four in plastic bags so that I have them for next time. I also created something call Enchilada Smash for my family because I was too lazy to roll the tortillas so I just made it in a round casserole dish a little bigger then the tortillas. The great thing is that fits into an even small place in the fridge 🙂

    Reply

  16. Amy says

    That sounds delicious. We were just talking how great things come from mistakes. I hope you share on your blog soon.

    Reply

  17. Carmella says

    Thank you for this recipe. I really wanted to stick with the taco Tuesday theme, but I didn’t want tacos. I used fresh tomatoes because I had them. Other than that I made it exactly as you wrote it. My whole family loved it. I’ll be printing this out and making it again. Never made my own enchilada sauce before. So good. ⭐️

    Reply

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