Description
This easy Enchilada Sauce recipe is a flavorful and versatile homemade sauce perfect for enchiladas and many Mexican dishes. Made with garlic, tomato sauce, and a blend of chili powder and spices, it delivers a balanced, mildly spicy flavor with a smooth texture. Ready in just 15 minutes, it’s a great alternative to store-bought sauces, allowing you to control sodium and ingredients.
Ingredients
Base Ingredients
- 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
Spices
- 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
- Heat Oil and Sauté Garlic: Heat olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned, to release its flavor.
- Add Broth, Tomato Sauce, and Spices: Pour in the chicken broth and tomato sauce. Then add chili powder, dried oregano, cumin, onion powder, sea salt, and black pepper if using. Stir the mixture thoroughly to combine all ingredients.
- Simmer the Sauce: Bring the sauce to a simmer, then cover and reduce the heat to maintain a gentle simmer. Let it cook for 10 minutes, stirring occasionally, until the sauce thickens to the desired consistency.
- Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed. Adjusting seasoning after cooking allows the flavors to develop fully. Your enchilada sauce is now ready to use in your favorite recipes.
Notes
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Adjust chili powder quantity to control heat level based on your preference.
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
- This sauce freezes well for up to 3 months; thaw before reheating.
- You can substitute olive oil with butter or any neutral oil.
