Enchilada sauce recipe
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This enchilada sauce recipe is so easy and so flavorful! All you need is a handful of ingredients and about 30 minutes. Once you make it, you’ll never go back to store-bought again.
The great thing about this recipe is that it is very versatile. You can use it as a sauce for enchiladas, of course, but also as a taco filling or even as a dipping sauce. It’s also pretty mild, so if you like things spicy, you can always add some additional chili peppers to the recipe.
Here’s what you’ll need:
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken or beef broth
1 (15-ounce) can tomato sauce
1 (4-ounce can diced green chilies, optional)
Instructions:
1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chili powder, cumin, paprika, oregano, salt, and pepper and cook for 1 minute longer.
3. Add the broth, tomato sauce, and green chilies (if using) and bring to a simmer.
4. Simmer for about 30 minutes, or until slightly thickened.
5. Taste and adjust seasoning as necessary.
Use immediately or store in a covered container in the fridge for up to a week.
Notes:
-You can use this sauce on just about anything Mexican! Enchiladas, tacos, burritos, quesadillas…the list goes on.
-If you want to make things even easier, you can use jarred salsa instead of the tomato sauce. Just make sure to get a salsa that you like since it will affect the flavor of the sauce.
-This sauce can also be frozen for up to 3 months.
Tips:
-If you find that the sauce is too spicy, you can add a dollop of sour cream or plain yogurt.
-To make things extra flavorful, you can add a tablespoon of chopped cilantro to the sauce
