One of my most popular posts is our family recipe for enchiladas. This dish is a favorite at our house; but with a longer prep time it’s not always practical, and the 2 dozen enchiladas it yields are nearly impossible for one family to consume.
If you don’t feel like eating enchiladas for 3 weeks straight or don’t have room in your freezer to store the rest, try just hanging on to the extra sauce. It can be kept for an extended amount of time when refrigerated. I like to take an afternoon, when my husband can watch our daughter, and make a half batch of cheese enchiladas. Then, I keep the other half of the sauce in the empty tomato juice bottle for future use.
Enchilada Sauce Ingredients:
- Tall bottle (46 ounces) tomato juice – keep the bottle for storing extra sauce
- 16 ounce can tomato sauce
- ½ to 2/3 jar chili powder
- 2 to 3 teaspoons salt
- 2 teaspoons cumin
- ½ cup ketchup
- You can also add any onion powder/salt, pepper, or other spices to taste
This has been such a great asset for us; you can pretty much guarantee we always have some on hand. It’s not only delicious for the actual enchiladas, but also on top of tacos, in Mexican Sloppy Joes, as the base for Mexican Pizza, on baked potatoes, even as a marinade for steak in fajitas or shish kebabs.
My latest entrée is enchilada chicken from the slow cooker. Having the sauce already on hand makes this dish a no-brainer. Simply put the desired number of cleaned and trimmed chicken breasts into the pot and cover at least ¾ of the way with sauce. It can be topped off with water if needed, just make sure the chicken is submerged completely. Turn the heat to low and cook for 6 to 8 hours. You will be greeted with tender and juicy chicken perfect with a side of rice and beans; or it can be shredded for tacos or enchiladas.
Enchilada Sauce; Great on…Almost Everything!
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