Enchilada Sauce Recipe
This classic, tomato-based sauce is the perfect accompaniment to some homemade enchiladas. It’s simple, yet packed with flavor.
Servings: 8
Calories: 145kcal
Equipment
- Blender, immersion blender, or hand blender
Ingredients
- ¼ cup olive oil (divided)
- 2 TBSP onion (finely diced)
- 2 cloves garlic (minced)
- 2 TBSP arrowroot powder
- 2 TBSP chili powder
- 1¼ cup water
- ½ tsp cumin
- ½ tsp salt
- cayenne pepper (to taste, optional)
- 8 oz can diced tomatoes (drained)
Instructions
- In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat.
- Add the diced onions and saute 3 minutes.
- Add the garlic and cook 2 minutes longer or until garlic is fragrant and onions are translucent.
- Whisking constantly, add the arrowroot flour, chili powder, cumin, salt, cayenne (if using), and remaining 2 tablespoons oil.
- Add the tomatoes and cook for a few minutes to blend the flavors together.
- Add the water a little at a time, making sure to stir. If the sauce seems too runny, stop adding water. If it seems too thick, add more.
- Simmer the sauce on low heat for 10 minutes.
- Put all ingredients in a blender or use an immersion blender and blend to desired consistency.
- Season with additional salt if necessary.
Notes
If you accidentally added a little too much water, just simmer the sauce a little longer until it reaches the desired consistency.
This enchilada sauce is great to have already made for when you need it for a quick meal.Try making a double batch and freezing it so you always have it ready!
Nutrition
Calories: 145kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 768mg | Potassium: 821mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1076IU | Vitamin C: 39mg | Calcium: 139mg | Iron: 4mg