easy enchilada recipe sauce
The Best easy enchilada recipe sauce
One of the best parts is how versatile it is. You can serve it over tortillas with cheese and chicken, or use it as a base for stuffed peppers or burritos. It’s also great for freezing—just portion it into containers and pop it in the freezer for later. My family loves how it keeps its flavor even after being reheated, so it’s always ready when we want something quick and hearty. Plus, it’s got a little something for everyone—mild for the little ones, a little kick for the adults. And since it’s mostly just tomatoes, onions, and spices, it’s a budget-friendly way to add a lot of flavor to your meals. It’s the kind of recipe that feels like a secret family recipe, and honestly, it’s one I’d recommend to anyone who loves a good, homestyle dish.
Quick and Easy Enchilada Sauce
A simple, flavorful tomato-based sauce that pairs perfectly with tortillas for enchiladas. Ready in under an hour with minimal effort.
🥘Ingredients
- 2 cups canned crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 cup chicken broth
- 1/4 cup vegetable oil
- Salt to taste
👨🍳Directions
-
1
Heat oil in a large pot over medium heat. Add garlic and sauté until fragrant, about 30 seconds. -
2
Pour in the crushed tomatoes, tomato sauce, cumin, chili powder, and smoked paprika. Stir well. -
3
Add chicken broth and bring to a simmer. Reduce heat to low and let it cook uncovered for 15 minutes, stirring occasionally, until thickened. -
4
Season with salt to taste and let it cool before using.
🔧Equipment
- Large pot
- Wooden spoon
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick and Easy Enchilada Sauce Works
❓ Frequently Asked Questions About Quick and Enchilada Sauce
1. What is the best way to adjust the heat level in this enchilada sauce?
Use the sauce as-is for mild flavor, or add a tablespoon of diced jalapeños for a subtle kick. For extra heat, stir in a pinch of cayenne pepper or minced serrano peppers. If you prefer a smoother texture, blend the sauce briefly before serving.
2. Can I make the enchilada sauce ahead of time?
Yes, you can prepare the sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to use, gently reheat it over medium-low heat until warm, stirring occasionally to prevent sticking.
3. What’s the difference between this sauce and traditional red enchilada sauce?
This sauce uses a blend of tomatoes, onions, and spices for a slightly richer, less acidic flavor compared to traditional red enchilada sauce, which often relies more on tomato paste and a simpler spice blend. The addition of garlic and cumin adds depth without overpowering the dish.
4. Should I strain the sauce if I have large chunks of tomato or onion?
Straining the sauce is optional but recommended if you prefer a smoother texture. Use a fine-mesh sieve to remove seeds and large bits, then press gently with a spoon to extract extra liquid. This helps prevent a thick, chunky consistency in your enchiladas.
