Fresh Enchilada Sauce
Transform your Mexican-inspired meals with this rich, homemade fresh enchilada sauce! Bursting with bold flavors, this recipe combines aromatic garlic, sautéed onion, and a medley of spices like chili powder, cumin, and smoked paprika for a perfectly balanced kick. Simmering crushed tomatoes and a touch of sugar bring just the right amount of sweetness to complement the smoky heat. Ready in just 35 minutes, this easy-to-make sauce is perfect for topping enchiladas, burritos, or even as a dip for tortilla chips. Plus, with the option to blend for a silky smooth texture, it’s a versatile and customizable staple that will elevate your dishes while keeping artificial flavors and preservatives at bay.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 2 cups water or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Add the minced garlic and chopped onion. Sauté for 3-4 minutes, or until the onion begins to soften and turn translucent.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
Pour in the crushed tomatoes and water or chicken broth, stirring to combine.
Add the chili powder, ground cumin, smoked paprika, oregano, sugar, salt, and black pepper. Stir well to incorporate the spices.
Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking.
Allow the sauce to simmer for 15-20 minutes, or until it slightly thickens and the flavors meld together. Taste and adjust seasoning as needed.
If a smoother texture is desired, use an immersion blender or transfer the sauce to a blender (in batches if necessary) and blend until smooth.
Use immediately in your favorite enchilada recipe, or let it cool completely and store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3650 mg | 159% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 41.6 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3145 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
