Enchilada Sauce

12 Reviews
ADD YOUR REVIEW
Yield
3 cups (serving size: about 1/3 cup)
By Melissa Williams
May 2007
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 37
  • Caloriesfromfat 19%
  • Fat 0.8g
  • Satfat 0.1g
  • Monofat 0.4g
  • Polyfat 0.2g
  • Protein 1g
  • Carbohydrate 7.4g
  • Fiber 1.1g
  • Cholesterol 0.0mg
  • Iron 1.2mg
  • Sodium 341mg
  • Calcium 36mg

How to Make It

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.

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Ratings & Reviews

MKrieger's Review

MKrieger
January 21, 2014
This is the only enchilada sauce we use anymore. We've tried several, and many were more complex but this is a great balance between ease and flavor. I highly recommend this recipe. I like to puree it in the blender for a few seconds to smooth it out, and I only use 14 oz of tomatoes (1 Can).

Mosadi59's Review

kelgor
January 09, 2013
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.

CindyW's Review

dmloss
October 09, 2012
I'm so glad to have found a really good recipe to make my own sauce! Now we can control the spice level and keep away from so much salt!

Steph79's Review

Steph79
May 14, 2012
I have made this recipe many times and love it!

Amy31773's Review

chispa
January 22, 2012
Wow HOW did this get five stars? This is the one and only time I would say a CL recipe was HORRIBLE. I followed the recipe exactly and then added packaged enchilada spices to try to save it No luck, dumped it down the sink. Waaaay to tomatoey, tasted closer to spaghetti sauce base.

CCbears10's Review

CCbears10
November 05, 2011
This is one of my favorite recipes. I've made it several times and just love it!

nicolecorsi's Review

atlsus
July 03, 2011
This does taste different than the normal canned enchilada sauces out there, but my husband said this was much better. This is coming from a man who has to take a moment to thank a higher power when I tell him I am cooking Mexican. He loved this over the black bean and corn enchiladas we made. Will definitely do again.

dmloss's Review

CindyW
May 03, 2011
This recipe written tastes like just tomato sauce. The only reason I gave the recipe 3 stars is because I was able to tweak the ingredients. I used 3 tablespoons of chili powder, 1 1/2 tablespoons of honey, 2 teaspoons of minced garlic, 1 teaspoon of cumin, 1 teaspoon of salt, 1/4 teaspoons of ground red pepper. I will make again, but with modifications.

shankoene's Review

Mosadi59
July 26, 2009
Quick, easy and tasty!

chispa's Review

Amy31773
July 18, 2009
This sauce is so simple to make and tastes so good -- no reason to ever buy pre-made enchilada sauce!