I will never buy canned enchilada sauce again. After realizing how easy it is to make my own sauce with even more flavor than the can, this is my go-to enchilada sauce!
|Homemade (Mild) Enchilada Sauce
1 Tablespoon Olive Oil
In a large saucepan over medium-high heat, sauté the onions in olive oil. Add the garlic for the last 30 seconds of cooking. Mix in the spices and cook them with the vegetables just long enough to release their flavors, about 15 seconds. Decrease the temperature to low heat. Add the tomato sauce and chicken stock. Cover with a lid and simmer for 15-20 minutes, stirring often. Enchilada sauce can be stored in the refrigerator in an airtight container for up to 10 days. Otherwise, it stores well in the freezer until ready to use.