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Made from store cupboard basics, including tongue-tingling spices, this freezable enchilada sauce recipe is a lifesaver for putting together speedy midweek meals. Learn how to make the multipurpose sauce in just 15 minutes, and try three simple recipe which use the versatile ingredient, including a simple pasta bake and a smoky bean chilli.
Warmly spiced with cumin, paprika and cinnamon, a batch of this vegan-friendly enchilada sauce only takes 15 minutes to make, but can be frozen and defrosted for use in a range of delicious meals throughout the week.
The warm enchilada sauce adds depth to this smoky bean chilli recipe. Ready in just 20 minutes, the vegetarian dish uses store cupboard staples to make a hearty family meal. Simply fries onions, peppers and mushrooms with a chipotle paste, before adding a variety of tinned beans and your homemade sauce. Serve with tortilla chips, smashed avocado and soured cream for a Mexican-inspired feast.
Why not use the sauce as an alternative to tomato on a homemade pizza, adding a little sizzle to your favourite fakeawa? Try pairing it with fajita-spiced chicken, pepper, red onion and mozzarella toppings in this brilliant Mexican take on the Italian classic. Don't be put off by making the breaded base – the recipe uses ready-to-roll pizza dough to cut down on kitchen time.
This tongue-tingling enchilada pasta bake is a great recipe for a midweek meal and is ready in just 30 minutes. Brown mince over a a high heat and add peppers, onion and celery, before stirring in your homemade enchilada sauce and some kidney beans. Transfer to an oven-safe gratin dish, top with chilli-infused cheddar and bake until golden and bubbling. Finish with a sprinkle of fresh coriander.
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