When all is said and done, this recipe is not any cheaper than just buying the canned stuff, but I like that I could control what was in it. I found this recipe at I was Born to Cook. This recipe is great, but a bit spicier than stuff you find in the store. If you prefer a mild flavor, reduce the chili powder.
Head’s up, I have ZERO clue why some of this post is highlighted in white. I’ve tried for 30 minutes to fix it. Screw it.
For the sauce:
1 (15 oz) can tomato sauce
1 (4 oz) can chopped green chilies (do not drain)
2/3 cup water
1/3 cup red bell pepper, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 garlic cloves, minced
Place all ingredients into a blender and blend until smooth.
|Life is short – live on the edge|
Pour into a small saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes.
I made a bunch of enchiladas for the freezer, and then poured the extra sauce in wide-mouth Mason jars and stored them in the freezer.
I like Pioneer Woman’s Enchiladas recipe. I always use leftover pot roast from the crockpot, so that I’m getting more bang from my cooked meat buck. There is a wonderful dirty joke in there somewhere…
Now, if you’ve enjoyed this post, and other’s like it, consider coming over and cleaning this up: