I don’t know if I’ve ever made enchiladas with actual enchilada sauce. This is probably due to the fact that anytime I’ve eaten enchiladas with authentic sauce outside of a decent Mexican restaurant, the sauce has tasted tinny, clearly coming from a can. The tortillas are always soggy and over-saturated with the metallic taste.
But when I saw Jessica’s recipe for BBQ Chicken Enchiladas, well, I just couldn’t resist. So I set about making my own.
Wonder of wonders, I do like enchilada sauce. Just not when it comes from a can. Bonus: not only is it made from scratch, but making it doesn’t take any more time than opening a can does.
This sauce is simple to put together and perfect for BBQ Chicken Enchiladas
- 1/2 cup barbecue sauce
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups water
- 1/3 cup chili powder
- 1 1/2 cups tomato sauce
- 1 teaspoon cumin
- 1/4 teaspoon salt
- Whisk all ingredients together until smooth.
- Use in place of the barbecue sauce and enchilada sauce in Jessica's BBQ Chicken Enchiladas
Make Ahead and Storage
This sauce can be made up to 10 days in advance. Cover and refrigerate until ready to use.