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The best enchilada sauce … It’s smoky and spicy and made in your slow cooker. So easy!
Slice open the chipotle peppers and remove the seeds. Place the tomatoes, onion, garlic, chipotle peppers, adobo sauce, cumin, chili powder, salt, sugar and chicken broth in your slow cooker. Put the lid on and cook on low for 6-8 hours, or high for 3-4 hours.
Remove the chipotle peppers from the mixture. Then, using an immersion blender, puree the sauce until smooth. You can also use your blender to puree the sauce. If you do this, puree it in small batches leaving space in the blender canister for steam to escape. Otherwise it will explode.
Store the sauce in glass mason jars in the fridge. This can be kept in the fridge up to 2 weeks, or will keep in the freezer for up to 4 months.
Recipe Note: This sauce is a little spicy, so if you want to tame it down for little mouths, reduce the amount of chipotle peppers and adobo sauce you use.
Freezer directions: Cool the sauce completely. When it’s completely cool, ladle into quart sized freezer bags which are placed standing up in a glass measuring cup. Gently squeeze the air out and seal the bags. Lay the bags flat on a baking tray and put the tray into the freezer to allow the sauce to freeze.
When ready to use: Thaw the frozen sauce for 24 hours and reheat on the stove top or by microwaving slowly. You can also reheat by placing the the frozen enchilada sauce in your slow cooker. Turn on low and cook until heated through.
Use in your favorite recipes in place of store bought enchilada sauce.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!