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Slow cooker chipotle enchilada sauce


What you need:

2 cans diced tomatoes
1 can tomato sauce
1 onions, diced
5 cloves garlic
1/2 can of chipotle peppers and adobo sauce
1 1/2 tbs cumin
1 tsp chilli powder
1 tsp salt

What you do:
1.  Place the tomatoes, onion, garlic, chipotle peppers, adobo sauce, cumin, chilli powder, salt, sugar and chicken broth in your slow cooker. Cook on low for 6-8 hours, or high for 3-4 hours. Use your blender to puree the sauce as shown above.   Now get ready for the best enchiladas ever! Store the sauce in quart-sized Ziploc bags in the fridge. Can be kept in the fridge up to 2 weeks, or will keep in the freezer for up to 4 months.

FREEZER DIRECTIONS: Cool the sauce completely. When it’s completely cool, ladle into quart sized freezer bags which are placed standing up in a glass measuring cup. Gently squeeze the air out. Lay flat and freeze. Thaw for 24 hours and reheat on the stove top or by microwaving slowly. You can also reheat by placing the the frozen enchilada sauce in your slow cooker. Turn on low and cook until heated through.
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