We found this homemade enchilada sauce recipe when getting ready to prepare some great looking and healthy Chicken Enchiladas. Sure we could have bought enchilada sauce at the store, but then it would not have been as healthy and it would have taken some fun out from our family cooking!
If you’re thinking this will be too much work for dinner, I’m sorry but you’re wrong! This recipe is really simple and easy to make, and you will have some leftover homemade enchilada sauce that can be easily stored & thawed — I’d suggest storing in 1-quart freezer bags so you can quickly thaw next time you cook some Mexican food.
📝Ingredients:
- 1/2 tsp olive oil
- 4 garlic cloves (minced — we use Spice World Garlic Minced)
- 1 1/2 cups Swanson 33% less sodium chicken broth
- 3 cups canned tomato sauce
- 2 tbsp chipotle chile in adobo sauce (chopped — you can add more depending on taste)
- 1 tsp McCormick Mexican-style chili powder (or to taste)
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1/8 tsp freshly ground black pepper
15 minutes and 2 steps separate you from this delicious homemade enchilada sauce…
Step 1:
Heat a medium nonstick sauce pan over medium heat.
Add the 1/2 tsp olive oil and 4 garlic cloves (minced — e.g., Spice World Garlic Minced), and, while stirring, cook for about 1 to 1 1/2 minutes until golden.
Step 2:
Add the remaining ingredients:
- 1 1/2 cups Swanson 33% less sodium chicken broth
- 3 cups canned tomato sauce
- 2 tbsp chipotle chile in adobo sauce (chopped — you can add more depending on taste)
- 1 tsp McCormick Mexican-style chili powder (or to taste)
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Bring to a boil, reduce the heat to low, and simmer for about 7 to 10 minutes (until the flavors blend).
Serve or let it cool and refrigerate (in airtight container for about 3 days, or frozen for about 3 months).