Easy Enchilada Sauce Recipe
This simple 7-ingredient homemade enchilada sauce beats the pants off of store-bought canned! Now, it might not be the most authentic enchilada sauce recipe out there, but in my opinion, it tastes the best of any I've tried, authentic or not!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced, about 2 cups
- 2 cloves garlic minced
- 12 ounces tomato puree about 1 1/4 cup
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt plus more to taste
Instructions
- Place a skillet over medium-low heat. When hot, add the oil. When the oil is hot, add the onions and sauce for 5-6 minutes, until soft and tender. Add the garlic and cook, stirring, for another minute.
- Add the tomato puree, vegetable broth, chili powder, and cumin, smoked paprika, and salt. Simmer until slightly thickened.
- Taste and add more salt if desired.
- I like to puree my enchilada sauce so that it's completely smooth, but this step is optional if you prefer it a bit chunkier. To puree, let it cool a bit then transfer to a high-speed blender. Puree by blending on high, adding more veggie broth if needed to thin it out, until smooth, about 1 minute.
- Store in an airtight container in the fridge for up to 3 days. You can also freeze this enchilada sauce for up to 3 months.
Notes
Recipe adapted from The Sunburst Farm Family Cookbook
Nutrition Facts
Calories: 158kcal, Carbohydrates: 17g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 586mg, Potassium: 627mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1627IU, Vitamin C: 15mg, Calcium: 48mg, Iron: 3mg