As a northern New Mexican I found this "enchilada" sauce recipe laughable. However if one approaches it as a very tomato-centric sauce that should be limited only to pallid Tex-Mex, it really isn't bad. To improve, cut the tomato quantity in half and build up the sauce with a red chile roux with chicken or veg stock.
Enchilada Sauce
Yield: 3 cups (serving size: about 1/3 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 37
- Calories from fat: 19%
- Fat: 0.8g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.2g
- Protein: 1g
- Carbohydrate: 7.4g
- Fiber: 1.1g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 341mg
- Calcium: 36mg
Ingredients
- 1 teaspoon canola oil
- 1/2 cup diced red onion
- 1 teaspoon minced garlic
- 1/2 cup organic vegetable broth (such as Swanson Certified Organic)
- 1 tablespoon chili powder
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (28-ounce) can crushed tomatoes, undrained
Preparation
- Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes.
Enchilada Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Freezable, Make-Ahead, Quick/Easy
- CUISINE: Mexican
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter, Cinco de Mayo
- PUBLICATION: Cooking Light
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New Mexican Red Chile Sauce
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Tomatillo Salsa
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