I’m sure that chefs who are purists about authentic Mexican and Italian cuisine are shuddering at this enchilada sauce hack. And shudder away. This move from Italy to Mexico in seconds saves me many minutes at dinnertime and it tastes delicious. So I’m mighty proud of this 1-minute enchilada sauce from spaghetti sauce I created. (Disclaimer: If you have to search through your cluttered spice cabinet to find the right spices, as I do, this may take two minutes. Or, if you have trouble opening the jar of sauce, two and a half minutes.)
Here’s the deal. If you add spices to spaghetti sauce you get enchilada sauce. Or, a sauce that isn’t really enchilada sauce but sure as heck tastes like it. Because this sauce is so easy, I make enchiladas alllll the time. It’s a quick weeknight meal to make. As for the tomato sauce, use any of your favorite store-bought jars, cans or homemade. I’ve used store-bought plain sauce, sauce with basil and herbs, sauce with cheese, even sauce with wine. It all works, pretty much.
The sauce is quite forgiving. Add a little more or less of spices to your taste. Need more than a cup? Double the recipe. Or just pour a little extra tomato sauce in the bowl and use heaping teaspoons of the spices.
For my enchilada sauce, I added salt, pepper, garlic powder, cumin, basil, oregano, and chili powder to spaghetti sauce. You can also add some onion powder, if you like. I live in a house with a staunch no-onion eater, so I didn’t. (Eye roll-sigh.)
Come back tomorrow and I’ll share with you my recipe for chicken and kale enchiladas using this sauce.
Want to make more than enchiladas with enchilada sauce? I found a few ideas for you. This roundup of 15 recipes at babble includes pizza, salad, pasta and soup. This roundup from Home Cooking Memories includes casseroles, lasagna and even mac n’ cheese.
So, if you have a spare few seconds, you can make “homemade” enchilada sauce. Hmm. Maybe the “enchilada sauce” should be in quotation marks.
To make enchiladas, set up an assembly line of ingredients.