Enchilada Sauce Recipe
from kristineskitchenblog.comThis enchilada sauce is so flavorful and incredibly easy to make with just a few pantry staple ingredients. Once you try this recipe, you'll never go back to store-bought!Before making this sauce, I recommend having all of your ingredients ready and measuring out the spices into a small bowl. Once you get the garlic in the pan, you’ll want everything else ready so that the garlic doesn’t burn.
Servings: 2 cups
Calories: 39kcal
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 15 ounce can tomato sauce
- ¾ cup low sodium vegetable broth or low sodium chicken broth
- 2 tablespoons chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- pinch cayenne pepper optional, for spice
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 30 seconds.
- Add all remaining ingredients: tomato sauce, broth, chili powder, cumin, onion powder, garlic powder, salt and cayenne pepper (if using). Stir.
- Bring to a simmer, reduce heat to low, and cook at a low simmer for 10 minutes, stirring occasionally.
- Enchilada sauce can be used immediately or stored for future use. To store, let it cool and then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
Video
Notes
- This recipe makes an enchilada sauce with just a little spice to it. For spicier enchilada sauce, you can add more cayenne pepper. To make the sauce mild, omit the cayenne pepper and use a mild chili powder, or reduce the amount of chili powder.
- If the enchilada sauce is thicker than you like it, stir in a little more broth to thin it out. If it's too thin, simmer it to thicken it up.
Nutrition
Serving: 1/4 cup | Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 473mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg
