Ditch the canned stuff for this awesome Homemade Enchilada Sauce! It has tons of flavor and it is so easy to prepare!
When I was (much) younger, my mom had a friend named Sharon. I don’t remember too much about her specifically, except that one time we went to her house and we ate some really awesome enchiladas. Oh, and her kiddos taught my brother and I how to say all of the bad words in Spanish ….
I’m not sure if it’s a rite of passage in childhood, but it seems we all have that one friend who teaches us those words … don’t we? What’s even worse is when you think you’re outsmarting your parents and you try using one of your new vocabulary words. To which your mom immediately looks at you in shock – wanting to know where you learned that from. No bueno … trust me. You will get in just as much trouble for saying bad words in Spanish as you do in English! 😉
About those enchiladas Sharon made … I honestly can’t remember if I ever had enchiladas prior to that day. If we had, Sharon’s enchiladas made enough of an impression on me that I still remember them thirty-something many years later. It was also the first time I had refried beans that weren’t from a can. It was one of the best meals I have ever had in my life.
I had forgotten about Sharon and that meal (and what her kids taught us lol) until a few years ago. I’m not even sure what sparked that memory. I asked my mom if she remembered that lady … to which I could see it visibly upset her. Just a few days prior, Sharon had passed away …. and I had no idea. I felt horrible for asking and the timing of my question suddenly felt very inappropriate.
This enchilada sauce reminds me of the enchiladas Sharon shared that day, so many years ago. I am sharing my version of Sharon’s enchilada recipe in this Beef Enchiladas post if you would like to check it out too! 🙂 I hope you enjoy!
- 1/3 cup finely chopped green bell pepper
- 2/3 cup water
- 1 tbsp. chili powder
- 1/2 tsp. dried oregano
- 1/4 tsp. ground cumin
- 1-2 jalapenos, finely chopped, if desired
- 1 clove garlic, minced
- 1 can (15 oz.) tomato sauce
- In a medium saucepan, combine all of the enchilada sauce ingredients. Bring the mixture to a boil over medium-high heat, stirring occasionally. Once the mixture comes to a boil, reduce the heat to low and simmer uncovered for 5 minutes or until slightly thickened.
- Use this enchilada sauce in your favorite enchilada recipe or anywhere enchilada sauce is listed in the recipe!
Amount Per Serving: Calories: 37Total Fat: 1gSaturated Fat: 0gCholesterol: 0mgSodium: 564mgFiber: 3gSugar: 4gProtein: 2g
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