This simple recipe makes it easy to just say no to canned enchilada sauce. Made from ingredients you probably already have in your pantry, this sauce takes just 10 minutes to prepare, and saves you money. PIN IT NOW to save for later!
One of the easiest and most versatile ways to use leftover meats (chicken, pork, beef, etc) is in enchiladas. But the star of the enchilada is not the meat, it is the sauce.
This enchilada sauce recipe is so delicious and simple enough to make that you can say goodbye to your favorite canned version.
I stumbled upon this recipe due to poor planning. I was in the middle of making dinner and realized I had no enchilada sauce. And we all know what the best part of the enchiladas are…
I needed a recipe that was quick with ingredients on hand. I found a winner in this 10 Minute Enchilada Sauce found on AllRecipes.Com.
The flavor is great and it passed the kid test.
This recipe makes enough to use half and freeze half – which is always a bonus in my book.
Quick Enchiladas:
For a quick enchilada, mix leftover shredded or diced www.healthcarewell.com/online-pharmacy/ meat with 3 TBSP chili powder, 2 TBSP cumin, and a can of diced green chilis {or just a packet of taco seasoning}. Mix in 1 can of refried beans, or use this simple Crockpot Refried Bean Recipe.
I have found mixing the beans right into the meat works like a charm every time if you have a family member who is not fond of beans – they never even notice them.
Scoop the mixture onto a tortilla and roll up. Place rolled tortillas in a baking dish, cover with enchilada sauce (half of the following recipe or 1 can), and top with 1/2 cup sharp cheddar cheese. Cook 350 degrees for 30-40 minutes.
Here is the fun party – you can make so many variations to this basic recipe. Add sour cream or Greek yogurt to the enchilada before rolling them up for a creamy filling. Add black olives, green onions, and diced tomatoes on top before, or after, baking. Try with different meats, try without meat and use more beans, the possibilities are endless! :).
Enchilada Sauce
Ingredients
- 10.5 oz. tomato paste
- 1 1/2 cups water
- 3 tbsp. chili powder
- 2 tbsp. flour gluten free flour if desired
- 2 tbsp. olive oil
- 1 tbsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 tsp. salt
Instructions
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Heat olive oil in sauce pan.
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Whisk in flour and chili powder.
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Lower heat and stir constantly for 30 seconds.
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Gradually add water while whisking.
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Stir in tomato paste and spices, let simmer for 10 minutes, stirring occasionally
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Freeze any leftovers for future use.
Recipe Notes
This recipe yeilds 2.5 cups.
Easy Enchilada Recipe
Ingredients
- 10 whole tortillas
- 2 cups cooked chicken, pork, or beef, shredded
- 1 can refried beans
- 1 can enchilada sauce, or use recipe above
- 1 can diced green chilis
- 3 tbsp. chili powder
- 2 tbsp. cumin
- 1 cup shredded sharp cheddar cheese
Instructions
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Preheat oven to 350 degrees.
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In medium sized bowl, mix refried beans and spices with meat.
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Spoon meat mixture onto tortilla and roll up, place in baking pan.
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Continue until all tortillas are filled.
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Pour enchilada sauce on top of tortillas.
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Top with cheese.
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Bake uncovered for 40 minutes or until cheese is bubbly and browning.
Recipe Notes
Additional topping ideas include black olives, green onions, diced tomatoes, green peppers, jalapenos, sour cream
What is your go to meal? I’d love for you to share below!
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[…] out my EASY ENCHILADA SAUCE post to find the simple recipe to make these fantastic enchiladas that take no time at all. […]