Easy Enchilada Sauce

Once I get home for the day I hate going back out.  I almost always take the boys somewhere in the mornings—preschool, my workout class at church, swimming lessons, errand running, even a walk to the park—something every day or we will all go stir crazy.  But once we get home for lunch (which is often as late as 1 or 1:30), I am in.   Now that the weather is getting warmer we’ll probably do more afternoon park trips, and there is the rare Moms’ Night Out or date night, but generally, it’s one excursion per day.  (I think it has something to do with all of the car seat buckling and missing shoes!)  Which means that if I change my mind about what I want to cook, or realize I’m out of an ingredient I just make do.

Which brings me to this delicious enchilada sauce.  I had my heart set on enchiladas a few weeks ago, but hadn’t thought to buy any sauce.  So I rummaged around in my well stocked pantry and found that I had exactly the right ingredients for this simple sauce.  (If you want to get really fancy, check out my Sweetheart Enchiladas with Mole Sauce).

I have always loved a good enchilada—I think it’s in my blood.  My whole family loves to tease my mom about her standing order at any Mexican restaurant—the Plato Chico (kids’ plate) cheese enchilada, no onions.  Every. Single. Time.  I prefer my enchiladas to be a little fancier, filling them with all kinds of roasted veggies.  A few weeks ago when I served these I just did quick roasted cauliflower, sweet potatoes and mushrooms.  I think my Roasted Veggie Fajitas would be great in these.  You could also just keep it simple and do some rice and beans.  And I think Chao cheese would be delicious!  Whatever you do, don’t forget to top with Guacamole!

This sauce is warm and comforting, flavorful but not spicy (although you could adjust that if you wanted to), allergy safe, quick to make, loaded with healthy veggies, and sure to be a hit with vegans and omnivores alike!  These disappeared in less than 24 hours in our house—I bet they will in yours too!  If you make these…and I KNOW you will, please take a picture and tag #frieddandelions on your favorite social media platform.  Can’t wait to see!

Easy Enchilada Sauce, enough for about 12 enchiladas
1 T oil
1 medium yellow onion, rough dice
1 large carrot, rough dice
5 cloves of garlic
2 t cumin
1 t paprika
1 t onion powder
1/2 t garlic powder
1 t salt
2 t boullion paste (I love Better Than Boullion No Chicken)
1 c water (alternately, you could use veggie stock—2 t of boullion with 1 cup of water is double strength veggie stock, or just use water and adjust the salt!)
28 ounce can crushed tomatoes (you could use whole as well since you will be blending)

Heat the oil in a medium saucepan.  Add the onion and carrot and allow to brown. As the onion becomes translucent add the garlic (you can mince it roughly). Stir well and let the garlic start to cook.  Add the cumin, paprika, onion powder, garlic powder, salt and boullion paste and stir well, allowing to cook for a minute.  Add the water and stir again.  Finally add the tomatoes and bring to a simmer, then reduce heat and allow to cook for about 20 minutes, or until carrots are fork tender.

Once the sauce has simmered for about 20 minutes, remove from heat.  Then carefully use you immersion blender to blend OR very carefully transfer to your upright blender and blend until smooth. Thin with water until it has reach your desired consistency, and season with salt as needed.

For serving:  I like to pour a few ladle full into a large casserole dish. Then I fill and roll my tortillas, placing them seam side down in the sauce.  Once the pan is full, smother with more sauce on top and bake in the oven at 350 for about 15 minutes, until sauce is bubbly and enchiladas are heated through.  Garnish with cilantro and green onions, and serve with a giant heap of guacamole!