Homemade red enchilada sauce
A smoky and bright sauce to use for your favorite enchilada recipe. A thousand times better -and just as inexpensive- than the canned stuff!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
Ingredients
Scale
- 1–2 dried chipotle chilies, soaked in water overnight
- 2 cups chicken broth
- 2 cans (15 oz each) of tomato sauce
- 3 cloves garlic
- 2 teaspoons oregano
- 2 tablespoons chili powder
- 1 teaspoon cumin
- salt to taste (i used about 1/4 teaspoon since my chicken broth was salted)
Instructions
- Blend the chipotle chilies in a high-speed blender with the chicken broth. Set aside.
- In a large pot on medium low heat, sauté the garlic in a little butter, just to release the aroma.
- Add in your spices and salt, and coat the garlic with the spice mixture.
- Reduce the heat to low, and stir in the tomato sauce.
- Add the broth mixture and whisk well for a smooth sauce. Cook over low heat for about 10 minutes for the flavors to mix.
- Taste and adjust seasonings as necessary.
- Use in your favorite enchilada recipe!
Notes
- For these photos, I used the same method to cook the enchiladas as I did in this post: http://fitnessista.com/2009/08/shrouded-in-a-cheese-blanket/ (from four years ago!)
- I just used this red sauce instead of making the white sauce.
Find it online: https://fitnessista.com/homemade-enchilada-sauce/