Description
This homemade enchilada sauce recipe is a flavorful and easy-to-make sauce featuring garlic, tomato, and a blend of classic Mexican spices. Ready in just 15 minutes, it’s perfect for adding a rich, savory touch to enchiladas or any Mexican-inspired dish.
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 it.
- Simmer Sauce: To the saucepan, add the chicken broth, tomato sauce, chili powder, dried oregano, cumin, onion powder, salt, and black pepper if using. Stir all ingredients well to combine. Bring the mixture to a gentle simmer, then cover the pan and reduce the heat to maintain the simmer. Let cook for 10 minutes, stirring occasionally, until the sauce thickens to your preferred consistency.
- Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed. Adjusting seasoning after cooking allows the flavors to meld and become more balanced.
Notes
- You can substitute chicken broth with vegetable broth to keep the recipe vegetarian.
- Use olive oil or butter according to your preference or dietary requirements.
- For a spicier sauce, consider adding a pinch of cayenne pepper or hot chili powder.
- This sauce can be refrigerated in an airtight container for up to 5 days or frozen for longer storage.
