Making My Own- Enchilada Sauce | Occasionally Crafty: Making My Own- Enchilada Sauce

Monday, December 31

Making My Own- Enchilada Sauce


Now that the holidays are over, it's time to start up the Making My Own Series again! If you're just joining us, you can see the things I've already made by clicking on the Making My Own category on the right hand side of the blog.

When you're on a budget, Mexican food is often the best bang for your buck. We love to make enchiladas, but I don't know about you-- paying $1.25 for a can of enchilada sauce just bugs me. I mean, if you're in a pinch it's not the worst amount of money you could spend, but anywhere to save money is great in my book.

I searched around for awhile and found this recipe for homemade enchilada sauce at Clean Green Simple. I actually didn't have any tomato sauce, but had a can of tomato puree, and it still worked out great.

This just happens to be another one of those recipes that you are likely to have everything on hand for, which also means if you are meaning to use enchilada sauce in a recipe, but realize you forgot to buy it, you can make it from scratch easily! The recipe made about 2 cans worth of enchilada sauce.

Wondering how to use your new enchilada sauce? Try these easy Chicken Enchiladas.

Enchiladas                                                                                          325 degrees- 15 minutes

2 chicken breasts, shredded
1 pkg cream cheese, softened
1 can of enchilada sauce
1 can diced green chilies
Shredded Cheddar Cheese

Thaw, boil and shred chicken. Mix cream cheese, chilies and about ½ can of enchilada sauce until smooth. Add shredded chicken. Place about 2-3 TBSP of mixture in center of a tortilla. Roll and place in an 8x8 pan. Once full, put remainder of enchilada sauce on top and top with cheese. Bake until warm throughout and cheese is melted.

Everyone in my family agreed that these were super yummy, and even better than the canned stuff we usually use. Give it a try and let me know what you think!

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