In 35 minutes, you will have a delicious red enchilada sauce that is perfect for any enchilada recipe.
This 35 Minute Red Enchilada Sauce takes minimal prep time, as this sauce spends a lot of its time simmering. By making enchilada sauce at home, you are in complete control of what goes into the sauce. This also allows you to know what you are feeding yourself and your family.
This sauce is easy to make because it is likely that you will have all of the ingredients on hand! Additionally, it is easy to freeze and the recipe doubles well. This means that you can easily make a double batch and freeze half of it for later, making healthier meals at home a breeze.
The ingredient list is simple: garlic, onion, canned tomato sauce, and some spices that are probably already in your pantry. Prep time is minimal, as it only includes chopping some garlic and an onion and sauteing both until softened. Next, add the remaining ingredients and stir occasionally. You can blend the finished enchilada sauce if you’d like it silky smooth. It also tastes great as is with a few pieces of onion here and there.
Use this sauce in your favorite enchilada recipe, as a topping in burrito bowls (toss some roasted veggies and rice with sauce, and top with cheese!), or in tamale casseroles.
35 Minute Red Enchilada Sauce
This red enchilada sauce takes minimal prep work and tastes great.
Ingredients
- 1 Tablespoon oil
- 1 small onion, minced (about 1 cup)
- 1 Tablespoon minced garlic
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne powder (more to taste)
- Pinch of nutmeg (optional, but adds a special touch)
- 1 can tomato sauce
- 1 cup chicken or vegetable broth
Instructions
-
Heat the oil in a saucepan over medium heat. Once warm, add the minced onion and minced garlic and cook, stirring occasionally. Continue to cook until softened, about five minutes. Add the spices and stir to combine. Cook for about one more minute. Add the tomato sauce and broth and stir to combine. Cover the saucepan with a lid and cook for 30 minutes, stirring occasionally. Store in the fridge for 5 days, or in the freezer for up to 6 months (sealed tightly).