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Black Marble

Enchilada Sauce - Red

Ten Minute Recipe


"Ready in only 10 minutes, this easy enchilada sauce is super simple to make and requires no dried chiles! When you’ve got a craving for some Mexican food but don’t have a jar of enchilada sauce in the pantry, this recipe will save the day!"



Enchilada Sauce - Red

Servings – 2 1/2 Cups Prep Time – 10 Minutes Chill Time – 15 Minutes Ingredients:

  • 2 tablespoons chili powder

  • 1 teaspoon onion powder

  • 1 tablespoon garlic powder

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon dried oregano

  • 2 tablespoons brown sugar

  • 8oz can tomato sauce

  • 12 oz tomato paste

  • 1 tomato paste can of water, to thin sauce if it's to thick


Directions:

In a medium sauce pan add can of tomato sauce and paste. Stir over medium heat until smooth, about 5 minutes.


Add the chili powder, onion powder, garlic powder, cumin, brown sugar and dried oregano and whisk together for 30 seconds, or until mostly all seasonings dissolve.


Add a tablespoon of water at a time if the sauce is to thick, and thin to your liking. Whisk the enchilada sauce until completely smooth.


Bring to a simmer, an additional 5 minutes remove from heat, and serve.

Notes:


Storage: This sauce can be stored in an airtight jar in the fridge for up to 1 week or in the freezer for up to 3 months.


Concerned this may be too spicy? Start with using only half of the chili powder and add more to taste.


*You can use this in enchilada soup, kick up your tortilla soup or even as a dipping sauce.


Nutrition:

Calories: 113 | Carbohydrates: 9.34g | Protein: 2.65g | Fat: 8.47g | Saturated Fat: 1.18g | Sodium: 1008.38mg | Potassium: 275.43mg | Fiber: 3.29g | Sugar: 1.8g | Vitamin C: 1.75mg | Calcium: 34.39mg | Iron: 2.1mg


"So easy and it tastes marvelous! Most ingredients are already in your pantry cupboard. You will never want t buy canned sauce again!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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