Easy Enchilada Sauce
This easy homemade enchilada sauce is packed with flavor and comes together in just 15 minutes with pantry staples. It’s so much better than anything from the store!
Servings: 8
Ingredients
- 1 teaspoon olive oil
- 4 garlic cloves minced
- 2 chipotle peppers diced (from canned chipotle peppers in adobo sauce)
- 1 Tablespoon of adobo sauce from can
- 1 16 oz can tomato sauce
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 cup low sodium vegetable or chicken broth
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- In a medium saucepan over medium heat, add oil and sauté garlic until fragrant, about 1-2 minutes.
- Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper.
- Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. This will help thicken the sauce. Set aside until ready to use.
Notes
- Storing: Let the sauce cool completely, then store it in an airtight container or jar in the refrigerator for up to 5 days. For longer storage, pour the cooled sauce into a freezer-safe container or silicone cube tray for easy portioning. Freeze for up to 3 months. Thaw overnight in the fridge or warm gently on the stovetop when ready to use.
Nutrition
Serving: 1/8 recipe | Calories: 53kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 424mg | Potassium: 271mg | Fiber: 2g | Sugar: 4g