Red Enchilada Sauce

Red Enchilada Sauce

from kristineskitchenblog.com
DIY
15 min
2 servings
39 kcal / serving

This enchilada sauce is so flavorful and incredibly easy to make with just a few pantry staple ingredients. Once you try this recipe, you'll never go back to store-bought!Before making this sauce, I recommend having all of your ingredients ready and measuring out the spices into a small bowl. Once you get the garlic in the pan, you’ll want everything else ready so that the garlic doesn’t burn.

Ingredients

  • 1 tablespoonolive oil
  • 2 clovesgarlic (minced)
  • 15 ouncecan tomato sauce
  • ¾ cuplow sodium vegetable broth (or low sodium chicken broth)
  • 2 tablespoonschili powder
  • 1 ½ teaspoonscumin
  • ½ teaspoononion powder
  • ½ teaspoongarlic powder
  • ¼ teaspoonsalt

Directions

  1. 1

    Heat olive oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 30 seconds.

  2. 2

    Add all remaining ingredients: tomato sauce, broth, chili powder, cumin, onion powder, garlic powder, salt and cayenne pepper (if using). Stir.

  3. 3

    Bring to a simmer, reduce heat to low, and cook at a low simmer for 10 minutes, stirring occasionally.

  4. 4

    Enchilada sauce can be used immediately or stored for future use. To store, let it cool and then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.