Best Easy Enchilada Sauce
Forget about canned enchilada sauce- this is the Best Easy Enchilada Sauce Recipe that you will ever have! You don't need any dried chiles, just spices and a few other pantry staples and you will have the best enchilada sauce in no time.
Servings:4 cups
Ingredients
- 1 tbsp olive oil
- 1 white or brown onion
- 1 tsp salt
- 2 tsp cumin
- 1 tsp chili powder
- 1 tbsp flour
- 1 cup water
- 1 tbsp brown sugar
- 1 tsp oregano
- 1 tsp garlic powder
- ⅛ tsp cinnamon
- 1 28 oz canned tomatoes
- 1 chipotle pepper, in adobo sauce
- ½-1 tsp apple cider vinegar
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onions and the salt and cook, sitting regularly for 5-10 minutes until they’re soft and just starting to color.
- Stir in the cumin and chili powder, cooking for a further minute until the spices are aromatic.
- Stir in the flour and cook for a further minute before gradually pouring in the water, stirring all the time, to create a slightly thickened sauce.
- Stir in the brown sugar, oregano, garlic powder, cinnamon, tomatoes and the chipotle pepper. Bring the mixture to the boil then reduce the heat to medium low, allowing it to simmer, uncovered for 15 minutes.
- Remove from the heat and allow the sauce to cool before transferring to a blender and blitzing until smooth. This can also be done with a stick blender.
- Stir in 1/2 tsp of apple cider vinegar. Taste, and add the remaining 1/2 tsp if you don’t think it will make the sauce too acidic. How much you use will depend on the brand of your tomatoes.
Notes
- Use fire roasted tomatoes if you can find them to add extra flavor.
- Stored in an air tight container in the fridge this sauce will keep in the fridge for up to 2 weeks. It also freezes well.
Nutrition
Calories: 139 kcal, Carbohydrates: 24 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Sodium: 860 mg, Potassium: 671 mg, Fiber: 5 g, Sugar: 14 g, Vitamin A: 597 IU, Vitamin C: 20 mg, Calcium: 99 mg, Iron: 4 mg