Last night I was excited to make enchiladas for my family. It’s a favorite treat of ours that we just don’t have often. I had The Hubs grill up some chicken over the weekend so that I could just use that in the enchiladas. But when I went to look at the pantry to prepare the ingredients for my enchilada sauce, I realized – I have no Tomato Sauce!
I did, however, have Tomato Soup. In my opinion, one of the keys to being a home cook is being able to adapt your recipes to what you have on hand. I can’t tell you how many times I’ve been excited to do a recipe, only to find out that I am missing one or two ingredients and running to the store every day is just not an option. So creativity is key and my Enchilada Sauce Recipe using Tomato Soup was born.
Our enchiladas did go well, although the sauce was a bit thicker that I would’ve preferred. I should’ve added more water. But the taste was excellent – it didn’t taste like tomato soup at all. The next time you’re in a pinch, try this recipe for using Tomato Soup in your enchilada sauce:
- 1/4 cup vegetable oil
- 2 tablespoons flour
- 1 can tomato soup
- 1/4 to 1/2 cup chili powder (how spicy do you like it?)
- 2 tablespoons cumin
- 1 tablespoon garlic powder
- 1 to 2 cups water
- Add vegetable oil to sauce pan over medium-low heat.
- Stir flour into pan. Keep stirring so it doesn't burn.
- When the flour is browned, add the tomato soup.
- Add the chili powder and 1 cup of water to the pan.
- Continue stirring occassionally over medium-low heat.
- If the sauce is thick, continue adding water to reach your desired thickness. I added about 1 1/4 cups, and definitely should have used more. I would estimate about 2 cups would be just right thickness. It should be somewhat thick so it sticks to the tortillas, but somewhat thin so it runs off the tortillas a bit.
- Transfer the enchilada sauce to a wide bowl.
And in case you don’t already have one, here is my Enchilada recipe. It’s great with traditional enchilada sauce or this modified enchilada sauce made from tomato soup!
- 1/2 - 2 pounds of chicken, cubed (I grilled 2 chicken breasts, then cubed it, had about 3 cups of chicken)
- 3 tablespoons vegetable oil
- 1 tablespoon Oregano
- 1 tablespoon Cumin
- 1 Garlic clove (or 1 teaspoon garlic powder)
- Onion (or onion salt) to taste
- Chili powder to taste
- 1 can diced tomatoes
- 1 cup frozen corn
- 1 tablespoon flour
- Corn tortillas (12 - 16)
- Shredded Cheese to top (1 cup)
- Add vegetable oil to skillet over medium-low heat.
- If you are using garlic cloves and onions, add them to the vegetable oil and saute. If not, continue to next step.
- Add chicken to pan.
- Season chicken with oregano, cumin, chili powder and garlic powder/onion salt if you did not use fresh in step 2.
- Cook chicken through, stirring occassionally to coat with seasoning.
- When chicken is cooked through, add diced tomatoes and corn.
- Sprinkle flour over the mixture and stir.
- Continue to cook over medium-low heat, stirring occassionally until some water has evaporated and mixture is well-blended.
- Assembling the enchiladas:
- Pre-heat oven to 350 degrees.
- Microwave the corn tortillas for 30 seconds to make them easier to handle.
- In a 9x13 casserole dish, add a ladle's worth or about 1/4 cup of enchilada sauce. Spread to cover the bottom of the dish.
- Drop a tortilla in the bowl of enchilada sauce, turning it once to coat. Corn tortillas are fragile, so be gentle. You can use your fingers to carefully squeegee off any excess enchilada sauce.
- Place tortilla in casserole dish.
- Add a tablespoon of chicken mixture to the middle of the tortilla.
- Roll tortilla and place with the overlapping edges down on the bottom of the pan.
- Repeat steps 4-7 for as much sauce and mixture as you have (or as much room there is in the pan).
- Sprinkle with shredded cheese to top.
- Bake for 15 minutes or until cheese is melted.
I hope you enjoy! And the next time you have a recipe you are anxious to try – remember to get creative!