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Enjoy a flavor-packed sauce that's ready in less time than it would take to pick up a jar from the store!
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Mexican food shows up on my dinner table at least once a week, if not more. The flavors and endless combinations of ingredients always keep it from getting boring. One night I was in the middle of prepping enchiladas when I realized I had forgotten to buy a bottle of enchilada sauce. After a quick scan of my kitchen pantry, I gathered up some ingredients and tweaked the amounts until this recipe was born. I’m all about minimizing dishes so I tried making it the same way I make salsa- by simply combining everything in the food processor and blending it until I was happy with the texture. So so easy!
Why I love this recipe:
The consistency resembles a salsa, which I prefer to the thicker consistency of a bottled sauce.
Everything goes straight into the food processor or blender, which means less dishes.
Not having to cook it over the stove means this is ready in just five minutes!
What Ingredients do I need for smoky enchilada sauce?
Diced or crushed canned tomatoes
Peppers in adobo sauce- this is the star ingredient!
Chicken stock - you can substitute with water
Onion- white or yellow
Salt
Cumin
Chili powder
Garlic powder- I found fresh garlic to be too overpowering
Helpful products for making this recipe:
How do I store leftovers?
This will keep in a covered container in the fridge for about a week. You can also freeze in a container or mason jar for up to six months. To use, thaw in the fridge the night before you plan to use it.
What are some different ways I can use enchilada sauce?
Besides the obvious enchiladas, this is a great sauce for amping up nachos, breakfast burritos, and chicken tortilla soup. I particularly like using it for spaghetti squash enchilada boats.
Did You Make This Recipe?
Let me know!
Mention @preggokitchen or tag #preggokitchen
Did You Like It?
Please leave a comment and five star rating below!
Ingredients:
28 oz crushed tomatoes
5 adobo peppers
½ cup chicken stock
½ white or yellow onion
2 ½ tsp salt
1 Tbsp chili powder
1 Tbsp cumin
1 ½ tsp garlic powder
Directions:
Roughly chop your onion and add it to a food processor or blender, along with all the remaining ingredients
Puree for 1-2 minutes, or until the sauce reaches your desired consistency
Use in your favorite enchilada recipe!