Get the Recipe 10-Minute Red Enchilada Sauce
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
2 mins
-
Cook Time
2 mins
-
Total Time
10 mins
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Servings
2 cups
-
Calories
219 kcal
-
Course
Condiments
-
Cuisine
Mexican
Get the Recipe 10-Minute Red Enchilada Sauce
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Enchiladas have never been tastier than with a quick and easy homemade red enchilada sauce! It's ready in just 10 minutes on the stovetop and made with pantry spices.
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Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 4 tablespoons tomato paste
- 2 cups vegetable stock
- ½ teaspoon kosher salt or to taste
- squeeze of fresh lime optional, only if needed
Instructions
- In a large saucepan, heat the oil over medium-low heat. Add spices and tomato paste and whisk for around 1 minute to toast. I will become fragrant, just take care to not burn the spices.
- Slowly whisk in vegetable stock and continue whisking until the spice mixture is fully incorporated. Bring to a simmer. Simmer for 5-10 minutes as the flavor deepens and the sauce thickens. Taste test for salt levels, adding more as needed, and a squeeze of lime if desired.
- Use immediately in your favorite enchilada recipe, or let cool completely before storing. The sauce will thicken as it cools. Enjoy!
Equipments used:
Notes
- Storage: let the sauce cool completely. Transfer to an airtight container - a glass jar works best. Store in the fridge for up to 4-5 days.
- Freeze: make sure the sauce is completely cooled before freezing to prevent any freezer burn. Then, transfer to a freezer-safe container. I highly recommend something like Souper Cubes. It makes the process of freezing and storing SO EASY!
- Spice level: if you're sensitive to spice, reduce the chili powder and add more as needed. The recipe isn't too spicy - around medium in heat - so if you'd like more spice, add about 1/2 teaspoon of cayenne pepper.
- 4/2023 Update: I redeveloped this recipe to make it easier for weeknight meals; replacing dried chiles with chili powder. If you're looking for the original recipe, find it here.
Nutrition Information
Show Details
Serving
2cups
Calories
219kcal
(11%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Sodium
1977mg
(82%)
Potassium
651mg
(19%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
4597IU
(92%)
Vitamin C
8mg
(9%)
Calcium
103mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 219kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 1977mg | 82% |
| Potassium | 651mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 4597IU | 92% |
| Vitamin C | 8mg | 9% |
| Calcium | 103mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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