Roasted Red Tomato Enchilada Sauce
Elevate your enchiladas with the bold, smoky flavors of homemade Roasted Red Tomato Enchilada Sauce! This vibrant recipe transforms ripe, oven-roasted tomatoes, sweet onion, and caramelized garlic into a silky, deeply flavored base, beautifully complemented by earthy ancho chili powder, cumin, smoky paprika, and a zesty splash of lime. Perfectly balanced with fresh cilantro and a touch of heat, this sauce is simmered to perfection, creating a rich and velvety texture that’s ideal for drizzling over enchiladas or using as a base for Mexican-inspired dishes. Ready in just 45 minutes, this easy, freezer-friendly recipe will take your meals to the next level, offering a restaurant-quality touch that’s made entirely from scratch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 medium onion
- 4 large garlic cloves
- 2 tablespoons vegetable oil
- 1.5 tablespoons dried ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup chicken or vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Preheat your oven to 425°F (220°C).
Cut the tomatoes and onion into quarters. Peel the garlic cloves.
Arrange the tomatoes, onion, and garlic on a baking sheet. Drizzle with 1 tablespoon of vegetable oil and sprinkle with a pinch of salt and pepper.
Roast the vegetables in the oven for 20-25 minutes, or until the tomatoes are slightly charred and the garlic is soft.
Remove the roasted vegetables from the oven and allow them to cool slightly.
Transfer the roasted vegetables to a blender or food processor. Add the ancho chili powder, ground cumin, smoked paprika, dried oregano, chicken or vegetable broth, and lime juice.
Blend until the mixture is smooth, scraping down the sides as needed.
Heat the remaining 1 tablespoon of vegetable oil in a medium saucepan over medium heat.
Pour the blended sauce into the pan and bring it to a simmer. Cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
Taste the sauce and season with kosher salt and black pepper as needed.
Remove the sauce from the heat and stir in the freshly chopped cilantro.
Serve the sauce warm over enchiladas, or use it as a base for other Mexican-inspired dishes. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1515 mg | 66% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 28.4 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2563 mg | 55% | |
*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.
