Red Enchilada Sauce is a simple homemade sauce that is also quite versatile in both use and ways to vary the flavor and texture.
Homemade Red Enchilada Sauce always has a different character than canned, and you can tell when it’s homemade. But one thing I really like about it is the vast number of ways to vary it and get countless other sauces. Can you do that with canned enchilada sauce? Well, sure, but to me it always seems like you’re more confined to the basic type of sauce that you started with.
In this case, I started with a classic homemade enchilada sauce: olive oil, chili powder, seasonings, thickener, and chicken stock. This is one of those dishes where I can’t help but experiment – as I’m cooking it, I tend to think about lots of interesting ingredients to add. In this case, the sour cream and heavy cream were not particularly imaginative. It’s very common to have cream versions of classic sauces. The impulse that was a revelation here was when I added the bean juice from a 19.75 oz. can of La Costeña Whole Black Beans. I had nearly a cup of juice that had a very nice flavor … and the texture was perfect. It’s rather thick and smooth. So I added it to the basic enchilada sauce. Mmmmm – much better. Smooth with a well-rounded flavor. Homemade enchilada sauce can have a bite and spiciness to it, so I liked the finished character that the bean juice added. I will make this variation again and again.
Now, with respect to adding sour cream, I generally like to add dollops of sour cream on top of casseroles and tacos, etc. Is it different to stir it in? A bit, but the flavor overall is essentially the same. Adding cream (rather than sour cream) adds the richness but also tends to counter the sharpness and spiciness of the basic sauce a bit more.
In the photo, the sauce has bean juice and sour cream in it. That’s what I used to make the chicken enchilada casserole. Casseroles like this are a family favorite. My casserole was 1.5 lbs boneless, skinless chicken thighs, cut up, coated with ranch seasoning, and browned in olive oil, 1 19.75 can of black beans, about 8-10 corn tortillas, torn up, 2-3 cups Mexican cheese blend and about 1 1/2 to 2 cups Red Enchilada Sauce (bean juice variation). I just layered the ingredients, and baked at 350 degrees for 1/2 hour. Yum! Here’s the photo:
Chicken Enchilada Casserole made with homemade Red Enchilada Sauce
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- ¼ cup dark chili powder (I like Great Value from Walmart)
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp dried oregano
- 1 14.5 oz can chicken broth
- salt to taste
- Cook the roux with the spices: Heat olive oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute while whisking constantly, then add the chili powder, cumin, garlic powder, and oregano and cook another minute while whisking. It will be rather crumbly.
- Gradually pour in the chicken broth, whisking constantly to blend with till no lumps remain.
- Continue cooking till it begins to boil, then reduce to medium-low and simmer uncovered for 10-15 minutes until slightly thickened. Add salt as needed.
- Use in casseroles, enchiladas, whatever and enjoy!
- Variations:
- - Add ½ to 1 cup juice from canned black beans, stirring in thoroughly to blend
- or - Add ½ cup sour cream
- or - Add ½ cup whipping cream
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