Homemade Enchilada Sauce

In just a few minutes & with items you probably already have in your pantry, you can whip up a batch of Homemade Enchilada Sauce that will have you never buying the canned stuff again!

Homemade Enchilada Sauce | MomsTestKitchen.comSo it’s not too often that I go ahead and make a homemade sauce in addition to cooking a meal. I’m typically pretty content buying the bottled or canned alternatives. But I was making a recipe that I needed enchilada sauce for (I’ll be sharing that later this week) so I decided to go ahead and try a homemade version.

Homemade Enchilada Sauce | MomsTestKitchen.com

Definitely not disappointed! This was way better and way more flavorful than anything from a can! Plus it honestly wasn’t hard at all! I would definitely recommend the next time you are making enchiladas, or any recipe that calls for enchilada sauce, go ahead & try out this Homemade Enchilada Sauce!

*I will go ahead and disclose with this Homemade Enchilada Sauce – I know that it is not an authentic enchilada sauce, since it is made with tomato sauce instead of peppers. But for a quick sauce that allows you to know all of the ingredients involved, this is a winner of a recipe!

Homemade Enchilada Sauce

Yield: about 2 cups

Homemade Enchilada Sauce

Ingredients

1 tablespoon olive oil
1/2 cup frozen chopped onion, thawed
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon oregano
salt to season
1 can (15 ounces) tomato sauce
1 cup chicken broth

Instructions

  1. Heat oil in a medium saucepan over medium-high heat. Add the chopped onion and cook until just browned, about 5 minutes or so. Stir in the garlic, chili powder, cumin, and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
  2. Add in the tomato sauce and chicken broth. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
  3. Remove from heat & use in your favorite Mexican-inspired recipes! Keep refrigerated for up to one week.

Notes

Once the sauce is done simmering, you can choose to pour the sauce through a fine mesh strainer to remove the onions, but I choose to keep the onions in the sauce

http://momstestkitchen.com/2014/05/homemade-enchilada-sauce.html

 RECIPE INSPIRED BY: Kitchen Meets Girl

 

Care for some more Homemade Sauce Recipes?
CREAMY CHIPOTLE SAUCE
SWEET & SOUR SAUCE
TOMATO BASIL SAUCE 

Jaime Signature 2

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this recipe may be showing off at any of these fabulous parties

 

Comments

  1. Monica L says

    This sounds great and a wonderful improvement over the premade processed sauces from the can. Thanks!

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