I’m so sorry to have teased with with the enchilada sauce last Friday.
Will you ever forgive me?
I sure hope so, because you are about to fall in love with the easiest enchilada sauce recipe ever.
And not only will you be able to smother your breakfast burritos in this luscious sauce, but come Wednesday you’ll be covering your dinner with it as well.
All you need to do is throw everything into your blender until smooth then simmer for about 15-20 minutes and you’re d-o-n-e.
You can store the sauce in the fridge for about a week or even freeze it to use at a later date. And if you’re like me you’ll double the recipe and freeze half immediately.
blender method from: The FauxMartha
Easy Enchilada Sauce
gluten-free, vegan // yields 3 1/4 cups
- 1, 15oz can tomato sauce
- 1 – 1 1/2 cups low-sodium vegetable broth
- 1/3 cup tomato paste
- 2 medium cloves garlic, chopped
- 1 1/2 – 2 1/2 tablespoons chipotle adobo sauce
- 1 1/2 tablespoons mild chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon onion powder granules
- 1/4-1/2 teaspoon salt + pepper
Add all ingredients to your blender, starting with 1 cup of broth and 1 1/2 tablespoons adobo sauce [for mild/medium spice]. Blend until smooth.
Place in a pot and bring to a simmer over medium heat. Cover with the lid slightly ajar [to avoid spattering] and simmer, stirring frequently, for about 15-18 minutes until a bit thickened and flavors have developed. Taste and add more salt and pepper if needed and/or adobo sauce for more smokiness and spice. If the sauce becomes too thick stir in more vegetable broth to reach desired consistency. I like my sauce with some body to it, pourable but not runny.
This is currently my go-to sauce for just about everything except waffles. That is, unless we’re talking savory waffles. Whole other story in that case.