Homemade Enchilada Sauce
Just 15 minutes and a few pantry staples are all you need to make this homemade enchilada sauce. You'll never go back to store-bought!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 1 teaspoon olive oil
- ½ cup finely minced onion yellow or red
- 2 cloves garlic minced
- 1 ½ tablespoon chili powder more or less to taste
- ½ tablespoon cumin
- ¼ teaspoon salt
- 15 ounce can tomato sauce
- ½ cup water
Heat olive oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 3-5 minutes.
Add garlic, chili powder, cumin, and salt and cook, stirring, for 30 seconds. Stir in tomato sauce and water.
Bring to a low simmer, reduce heat, and simmer for 5 minutes.
Enchilada sauce can be used immediately or frozen for future use. It will also keep in the refrigerator for up to 4 days.
Serving: 1/3 cup | Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 503mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 18% | Vitamin C: 7.6% | Calcium: 2.5% | Iron: 7.8%
Nutrition information is only an estimate.
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