All of that changes now! I have been working hard to develop this perfect Enchilada Sauce recipe, and it is absolutely amazing. The seasonings in it are inspired from a recipe in an old vegetarian cookbook my mom often used: Moosewood. I used that as a starting off point and tweaked it until I had a recipe that knocked my socks off. Please note that this in no way is an authentic Mexican enchilada sauce that has a base of chiles. This is simply meant to take the place of what Americans are used to buying. This homemade enchilada sauce comes together in just 20 minutes and most of the ingredients are things you probably already have in your pantry. Thick and creamy, this recipe has the exact flavor that you are looking for. It is absolutely worth the extra time it will take to make it. Make sure you head to the bottom of this post to get the full list of measurements and a printable recipe. You don’t have to blend it at the end, but I like the smooth texture. You can also freeze it in an airtight container, making sure you leave room for expansion. Store in your freezer for up to three months.
Instant Pot Chicken Enchilada CasseroleSlow Cooker Chicken Enchilada SoupChicken Enchilada Crescent Braid
If you make this recipe, leave me a comment and let me know what you think! Share in my obsession with me!
