Enchilada Sauce

I make enchiladas pretty often (like these pumpkin ones or these butternut squash ones but usually just cheese and onion), and I used to make them with normal salsa. Then I started using bottled enchilada sauce. Now I've graduated to homemade! It's so easy that it's something you might as well just make yourself and doctor to your own taste. Also, it keeps well in the freezer. 

The enchiladas I made this time are pretty much exactly like the pumpkin ones I posted about, except I mixed the pumpkin with cream cheese in a saucepan first to make a creamier (if a bit less healthy) filling. I had it for lunch with leftover paella!

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HOMEMADE ENCHILADA SAUCE
From Tide & Thyme

1 Tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
3 Tbsp chili powder
1 Tbsp ground cumin
1 (15 ounce) can tomato sauce
1 cup chicken stock or water
1 tsp kosher salt

Heat oil in medium saucepan over medium-high heat. Add onion and saute for a few minutes, until starting to brown on the edges, about 5 minutes. Add the garlic, chili powder, and cumin. Cook for an additional minute to toast the spices.

Add in the tomato sauce, as well as the chicken broth. Stir to combine, and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Remove from heat, and pour the sauce through a fine-mesh strainer set over a bowl. Using a rubber spatula, push down on the onions, forcing as much sauce out as possible. I like to just toss the strained onion mixture into whatever enchilada filling I’m making, but you can discard it if you like.

Season sauce to taste with salt and black pepper before using. Will keep in the refrigerator for up to a week, or in the freezer for up to 3 months.

Makes about 2 cups enchilada sauce.