This easy Enchilada Sauce recipe is perfect for last-minute dinner times. It's a no-cook recipe, so you can mix your ingredients and go! Quickly store a jar of sauce in the refrigerator, or mix it straight into your enchiladas!
1pinchcayenne pepperoptional - if you prefer it spicy
1teaspoonbrown sugaroptional - to balance flavors
Instructions
In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder.
Taste and adjust to your preferences add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed. Feel free to add additional spices to suit your tastes.
*You can simmer this sauce on the stove on medium heat to bring the flavors together if you prefer -- I simply add it to whatever dish I'm cooking and it heats through during the cooking process.
Notes
Ingredient substitutions:
Tomatoes: canned crushed tomatoes are my shortcut here, as many recipes use a mixture of tomato paste and water thickened with flour. If you don't have canned crushed tomatoes, you can use 3 tablespoons of tomato paste and 2 additional cups of water or vegetable broth. You will also need to add a cornstarch slurry and cook it on the stovetop or in the microwave to thicken it.
Spices and seasonings: this recipe is an easy one to make your own! Feel free to adjust the amounts of the seasonings to suit your tastes. You can taste as you go.
Storage:
Store: Store enchilada sauce in an airtight container in the refrigerator for up to 2 weeks.
Freeze: Freeze this sauce for up to 6 months in a freezer-safe container. If freezing it in bags, lie the bags flat to save space - it will also thaw quicker this way.