I’ve tried canned enchilada sauces and I’m not that impressed with them. They’re okay, not great. They tend to be a little thin and lack flavor. Since a pressure cooker allows me to make sauces quickly, yet have them taste like they cooked all day, I figured it was time to give an Enchilada sauce a whirl in the pressure cooker.
This is a definitely a dump and run recipe. Throw all ingredients in the pressure cooker, blend once done and freeze some. Once all done, it made about 3.5 to 4 cups of sauce for me. It definitely had a kick of spice with the proportions below so reduce the chile powder and the chipotle chile if you need to. I think it will be good this way because by the time you’ve cooked it with tortillas, meat, cheese, etc., you don’t want the sauce to be completely washed out. But try it with less and you can always add more. I’m using about a cup to make a cheese enchilada casserole (which I’ll post if it works out) and you can always use it instead of the jarred sauce in this Lazy Person Chicken Enchilada recipe too
One note on the fire-roasted tomatoes. They have a slightly smoky flavor that I love, and look at the little flecks of black in the sauce below. That’s from those canned tomatoes. Very easy to get a little smoky flavor by using those. But if you can’t find it, just use regular tomatoes. There’s enough flavor in the rest of the sauce to compensate.
So the steps in this recipe are:
- Throw everything in the pot, putting tomatoes in last to prevent them from scorching
- Cook at HP for 10, NPR
- Blend and you’re done.
- ½ large red onion chopped
- ½ green bell pepper chopped
- ½ jalapeño pepper sliced
- 4 cloves of garlic
- 2 chipotle chiles in adobo sauce from can (use 1 for less spice)
- 1 tsp powdered cumin
- 1-2 tsp Mexican red chile powder
- 1-2 tsp salt
- ½ c water
- 1 14-oz can fire-roasted tomatoes
- Put all ingredients into the pressure cooker, except the tomatoes and stir well.
- Pour the tomatoes on top and do not mix. This is to prevent any chance of them burning and sticking to the bottom.
- Cook on HP for 10 minutes, allowing it to release pressure naturally.
- Using an immersion blender, purée the sauce carefully. You may have to tilt your liner to blend all od it. If you don't have an immersion blender, wait for the sauce to cool a little, and use your blender. Be sure to remove the little inside piece on the blender lid to allow steam to escape.
- Use half the sauce right away and freeze the rest. You'll probably need about 1 cup of this sauce for 6-8 enchiladas.