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Homemade enchilada sauce in the slow cooker could be my favorite recipe. I'm afraid we won't be able to go back to the canned enchilada sauce after this, but it's fine because it's so easy to make! Minimal prep work in the morning, and you can have delicious homemade enchiladas for dinner. The best part is that this recipe equates to two large cans of store-bought enchilada sauce. You can use it in another meal later in the week, or freeze it for a different week.
Homemade enchilada sauce in the slow cooker Makes enough sauce for two 9 × 13 enchilada pans
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2 large yellow onions
4 garlic cloves, peeled and crushed
1/2 cup chili powder
3 tablespoons of cumin
2 tablespoons of sugar
2 32 oz cans of tomato sauce
2 cups chicken broth
2 teaspoons better than bullion
1 teaspoon salt
Additional salt and pepper to taste
1. Cut the onions in half and remove the skin. Cut the jalapeños in half and remove the seeds. Note: Use a spoon to scrape the seeds and wash your hands immediately. You can also wear gloves to handle the jalapeños.
2. Combine all ingredients in the slow cooker and cook 8 hours on low heat, or 4-5 hours on high heat. Stir once during the cooking time to make sure that the spices are distributed throughout the sauce.
3. Strain the sauce into a strainer and discard the onions, garlic, and jalapeño.
4. Optional, add two tablespoons of chopped coriander.
5. Divide the sauce and reserve or freeze 1/2 for later use.
Easy ground beef enchiladas
1 pound lean ground beef
1/2 a batch of slow-cooked enchilada sauce or 1 large can of store-bought sauce
12 corn tortillas
vegetable oil for frying
4 cups grated colby jack cheese
Chopped fresh coriander
1. Fry the tortillas in a small amount of vegetable oil until they are soft and flexible. Set aside.
2. Season the ground beef with salt and pepper and brown in a large skillet.
3. Add two cups of enchilada sauce to ground beef and simmer for 15-20 minutes.
4. Preheat oven to 350 degrees and assemble enchiladas.
5. Bake uncovered in the oven until golden and bubbly. Sprinkle with fresh coriander.
Assembly of enchiladas:
You can put enchiladas together in various ways. I like to start by pouring a small amount of sauce into the bottom of a 9×13 pan. Then, divide the meat filling evenly between the tortillas, adding a generous pinch of cheese. Roll up the tortillas and place them in the pan with the seam facing down. Then I cover them with the remaining enchilada sauce and sprinkle with a generous amount of cheese on top.
Use the leftover sauce to make my skillet enchiladas for a super quick dinner during the week.
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