It isn’t a weekend if you aren’t making something in your slow cooker. I’m going out with friends for dinner tonight but that’s no reason not to make something during the day that makes a future meal super easy. I obviously intend to make enchiladas but there are other possibilities with enchilada sauce as well.
The best recipes are ones that do double duty. Sauces are great for that, same with home-made salsas, guacamole or bruschetta. They can all be used outside of the traditional senses to make great recipes. Mmmmm…. summer is coming and there really isn’t anything better than some homemade salsa and guac (recipes will be coming soon) on the patio with margaritas.
Now that I’m lost in dreams of summer and patios and delicious food, I’ll share my enchilada sauce recipe with you.
- 2 24 oz cans crushed tomatoes
- 1 24 oz can diced tomatoes
- 2 cup chicken broth
- 2 large white onions, finely diced
- 1/4 cup garlic
- 2 tablespoon cumin
- 3 tablespoon chilli powder
- 1 tablespoon brown sugar
- 2 teaspoons cayenne pepper (more if you like it spicier)
- Combine all ingredients in the sow cooker and set on high for 4 hours or low for 8 hours. If you’re at home while it’s cooking, give it a good stir every couple hours.
- I put diced tomatoes in because I like having some tomato pieces in the sauce. Traditionally, it will be a puree. You can substitute the diced tomatoes for crushed tomatoes or you can use an immersion blender once the sauce is done, just to get rid of some of the larger chunks (this is what I do).
- This is where I say, “Eat,” but since this is just a sauce, I will instead say, “Store.” This freezes really well so you can pack it up into freezer bags and save it for the next time you make enchiladas.
You can also use this in tacos, casseroles, soups, nachos… I think now that I have so much of it, I will just have to experiment. Keep posted and let me know if you have any suggestions!