Looking for something to make with all these ripe tomatoes?! This homemade enchilada sauce is simple and delicious!
I shared my recipe for homemade enchilada sauce back in 2012 with my slow cooker chicken enchiladas recipe. It’s one of those recipes that I make over and over again, so I thought it was worth repeating.
This enchilada sauce is the perfect recipe to make when you have too many fresh tomatoes on-hand to eat raw. It’s a nice variation from salsa recipes and you can use it to make a delicious dinner this week or freeze it or can it to eat in the future.
My grandpap gave me a bunch of fresh tomatoes from his garden last week, and I couldn’t wait to make enchilada sauce again. Aren’t they gorgeous?!
Homemade Enchilada Sauce
Yields: Enough sauce for one 9×13 pan of enchiladas
- Cooking spray (optional)
- 6 medium tomatoes, cut into pieces
- 9 garlic cloves, peeled
- 1 medium onion, peeled and sliced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat oven to 400 degrees F. Lightly coat a baking sheet with cooking spray.
- Place tomatoes, onion, and garlic on sheet. Bake 30 minutes or until onion and garlic are golden.
- Cool to a temperature that won’t explode your blender or food processor.
- Add the spices, and puree until smooth.
- Use it immediately to make chicken enchiladas or store in your refrigerator for up to a week.
- Use it to prep a pan of enchiladas for your freezer. (My 15-Min Freezer Recipes cookbook even has a simple recipe with rotisserie chicken!)
- Can it using my canning for beginners tutorial. (I canned a bunch last summer and just finished my last jar!)
So many options!!
Tell me: What’s your favorite thing to make with fresh tomatoes? Please share in a comment below!