I made my own non-authentic enchilada sauce today…

I made my own non-authentic enchilada sauce today…

I’ve tried modifying canned enchilada sauce, and I don’t like the taste much. I’ve read recipes for enchilada sauce, and I think they’re all way too spicy for my “acid-reflux having, Wisconsin born & raised by ulcer having parent” – self.  I love tomatoes, and even too much tomato bothers me sometimes. Yet, I still enjoy food like enchiladas, and most everything else that bothers a GERD stomach. Anyway.  Onto the enchiladas and totally non-authentic enchilada sauce I made.

Enchilada sauce:

6 oz tomato paste + 10-12 oz water

1/2 c. Beef broth

1 & 1/2 tsp Penzey’s Pico Fruita seasoning

1 tsp Penzey’s taco seasoning

1/2 tsp white pepper

1/4 tsp cracked black pepper

1 & 1/2 tsp Himalayan pink salt (approximately)

1 tsp San Antonio chili powder

1 tsp cumin

2 slices of sweet onion

1/4 c. Honey

1 lb 90% lean ground turkey

1 lg sweet onion in food processor with 5 cloves of garlic (**saving most of this for soup tomorrow**).   Add 3 + tbsp onion & garlic puree to ground turkey.

Sprinkle taco seasoning, black pepper, & pink himalayan salt & stir into ground turkey.

After ground turkey cooks, put into food processor for a bit.

Ground turkey
& homemade enchilada sauce my way
Layered enchiladas

As I mentioned in a previous enchilada blog,  I like to layer enchiladas like lasagna. It’s so much simpler, and it tastes just the same.


This time I use sliced medium cheddar for my enchiladas. Alternating corn tortillas, enchilada sauce, ground turkey, & sliced cheddar.

Layered enchiladas
Layered ground turkey enchiladas
out of the oven

I still need to work on my food presentation skills LOL. You can kind of see my dogs in the background on the balcony here.

I also made a pina colada using: canned pineapple, So Delicious coconut milk, & spiced rum.

3 thoughts on “I made my own non-authentic enchilada sauce today…

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