Description
This easy and flavorful Enchilada Sauce recipe combines garlic, tomato sauce, and a blend of spices to create a rich, homemade sauce perfect for enchiladas and other Mexican dishes. With a quick 15-minute preparation time, it’s a delicious way to elevate your meals using simple ingredients.
Ingredients
Scale
Enchilada Sauce
- 1 teaspoon olive oil (or butter, or oil of choice)
- 4 cloves garlic, minced
- ½ cup reduced-sodium chicken broth (or vegetable broth for vegetarian)
- 15 ounces tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 teaspoon onion powder
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper (optional)
Instructions
- Sauté Garlic: Heat olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Simmer Sauce: Add the chicken broth, tomato sauce, chili powder, dried oregano, cumin, onion powder, sea salt, and black pepper (if using) to the saucepan. Stir the mixture well to combine all ingredients. Bring the sauce to a simmer, then cover the saucepan and reduce the heat to maintain a gentle simmer. Allow it to cook for 10 minutes, stirring occasionally, until the sauce thickens to your preferred consistency.
- Adjust Seasoning: Taste the sauce and adjust the salt and pepper as needed to suit your preference. Adjusting the seasoning after cooking ensures the flavors are fully developed and balanced.
Notes
- You can substitute olive oil with butter or any oil of your choice.
- Use vegetable broth instead of chicken broth to make the sauce vegetarian.
- The sauce thickens as it simmers; adjust cooking time slightly if you prefer thinner or thicker sauce.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This sauce is perfect for enchiladas but can also be used as a base for other Mexican dishes like burritos or tacos.
