Cinnamon Chipotle Enchilada Sauce

If you’re concerned with all the ingredients or the BPA lining on your canned enchilada sauce, I want to tell you it’s really quite easy to make your own homemade enchilada sauce. If you don’t have powdered chipotles, use the jarred kind, adding to taste.

For some reason, one of the first things my daughter asked me to make when we got home from our vacation is enchiladas. I don’t often get an opportunity to cook something creative for my kids, so I told her I would … but I wasn’t sure I could get it all done in one evening. She didn’t mind … she just had Ramen the first night while I was prepping the sauce and chicken, and then we had enchiladas together for dinner the next night. Sometimes you gotta do things in steps.

I tweaked my last enchilada sauce recipe, trying to make it both easier to make and more delicious and I think I scored on both accounts. The sauce is wonderful all on its own, without any enchiladas. You could use it for pizza sauce or as a base for a soup … or, of course, a fabulous sauce to top your enchiladas. Mexican lasagna would be marvelous with this sauce too.

Chipotle Enchilada Sauce

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: About 1 quart of sauce 1x

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Ingredients

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• 1 teaspoon oil
• 1 – 5 cloves of garlic, peeled & chopped
• 1 cup chopped sweet onion
• 1 cup chopped sweet pepper
• 1 small chunk of dark, bittersweet chocolate (about 1/2 oz.)
• 3 cups canned tomatoes, blended, with juices (measured after blending)
• 1 teaspoon ground chipotle pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 teaspoons sugar
• 2 Tablespoons fresh oregano leaves, chopped
• 2 Tablespoons fresh cilantro leaves, chopped

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Instructions

1. Heat the oil over medium heat in a saucepan and add the garlic, onion and bell pepper. Saute until the onion is translucent and tender.
2. Add the remaining ingredients, bring to a boil then reduce heat to a simmer and cook for 20 – 30 minutes or so, stirring occasionally.
3. Remove from heat and allow the sauce to cool for a bit, then blend in a blender (or with an immersion blender) until smooth. Use for enchiladas, Mexican style casseroles or pizza sauce.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at What to Do Weekends, Munching Monday, Tuesday’s Table.