Muir Glen Homemade Enchilada Sauce
Transform your enchiladas with the rich, bold flavors of Muir Glen Homemade Enchilada Sauce, a deliciously simple recipe crafted to elevate your Mexican-inspired dishes. This easy-to-make sauce combines the robust taste of Muir Glen Organic Tomato Sauce and Diced Tomatoes with a medley of fragrant spices like smoked paprika, chili powder, and cumin, all brought together in a velvety roux. Perfectly balanced with just the right amount of heat and smokiness, this homemade enchilada sauce thickens beautifully as it simmers, making it ideal for smothering over enchiladas, tacos, or even as a dipping sauce. Ready in just 20 minutes, it’s the ultimate way to add a wholesome, homemade touch to your meals. Create your next family favorite with this vibrant, versatile recipe! Perfect for making ahead and storing, it’s a must-have staple to keep in your kitchen rotation.
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Recipe Information
Ingredients
- 15 oz Muir Glen Organic Tomato Sauce
- 14.5 oz Muir Glen Organic Diced Tomatoes
- 2 tbsp Olive oil
- 2 tbsp All-purpose flour
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1.5 cups Vegetable broth or water
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
Instructions
In a medium saucepan, heat the olive oil over medium heat.
Add the all-purpose flour to the saucepan and whisk continuously for 1-2 minutes to create a light roux. Be careful not to let the mixture brown.
Slowly whisk in the chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and dried oregano. Cook for 30 seconds until the spices are fragrant.
Gradually pour in the vegetable broth (or water), whisking constantly to avoid lumps.
Add the Muir Glen Organic Tomato Sauce and Muir Glen Organic Diced Tomatoes to the saucepan. Stir well to combine.
Season the mixture with salt and freshly ground black pepper, adjusting to taste.
Bring the sauce to a gentle simmer over medium heat. Reduce the heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the saucepan from the heat and let the sauce cool slightly. If you prefer a smoother consistency, use an immersion blender or transfer the sauce to a blender and puree until smooth.
Use immediately in your favorite enchilada recipe or let cool completely before storing in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5438 mg | 236% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 39.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2503 mg | 53% | |
*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.
