Enchiladas are one of my husband's favorite dishes that I make. These pseudo-homemade Mexican-inspired delicious babes have made their way into my regular dinner rotation. See my recipe for Clinton's Favorite Chinchillas here.
Recently, I found a recipe for Enchilada Sauce in a super, duper old canning cookbook and decided to give it a try. First batch was... alright. Nothing special. The second batch (after some modifications to the recipe and technique) turned out amazing and tastes even better than the filled-with-who-knows-what from the store. Don't get me wrong, I fed my family the canned version for a long time, but after making this recipe, I don't see myself ever turning back.
Please note that most recipes for Enchilada sauce call for a thickening agent, and are meant to be used "fresh" and not preserved. It's recommended that you do not include flour, butter, or milk in anything that you're canning. This recipe can be used for preserving or used right away.
From Around the House
From the Store or Garden
Simmer and Blend it Up!
Toss it all in a pot and let it simmer for about 30 minutes, stirring occasionally. Use your immersion blender (or work in small batches in your food processor/blender) until the mixture is smooth, and there are no chunks left. Spend the time to do a good job now, it will save you time and energy later.
Choose Your Spices
These are the spices I had on hand, so they're the ones I used. If you don't have these blends, don't worry. But I'll shamelessly plug Wildtree. Your cooking cabinet isn't complete without some Garlic Galore. Buy it now, thank me later.
Return to Stove, Add Spices
Simmer, Jar and Process
Allow the mixture to simmer for 15-20 minutes, stirring occasionally. When you stir, take a taste and add spices to suit your flavor. If you want it sweeter, add more sugar; for tang add more vinegar or lime juice; for more spice, add cayenne.
Use a ladle to transfer to hot jars, wipe off rims, add rings, and process for 20 minutes. Cool on a towel and check the lids for a good seal.