Easy Enchilada Sauce

I never realized how easy it is to make enchilada sauce and home made taste SO much better than store bought.  It doesn’t have any of the extra added things you can’t pronounce either.  I came up with this Easy Enchilada Sauce when I had extra taco meat and Spanish-style quinoa leftover and I wanted to make enchiladas.

 

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I grabbed a can of stewed tomatoes out of the pantry and went for it, and it was TASTY.  This enchilada sauce is good for so many things, enchiladas (obviously), stuffed peppers, pasta….seriously its so good.  My kids even ate the enchiladas, THEY ATE THEM.  That’s a accomplishment in my house.

Easy Enchilada Sauce

This Easy Enchilada Sauce recipe is so simple.  Cook the stewed tomatoes and onion in a saucepan, then transfer to blender along with the rest of the ingredients and THAT’S IT!  Did you know it was that easy?  I sure didn’t.

One thing I am loving lately is my Ninja Blender.  I have been using it for all kinds of things such as soups, sauces, smoothies. chopping vegetables, etc.  Before I only used it for smoothies and we do have smoothies a lot, but now I use it a couple times a day.  I don’t think I could live without it, I mean I probably could, but I don’t want too!  It works great for a blender and food processor. 🙂

 

Here is my enchiladas with my homemade sauce!  Everyone loved them and thought the sauce was so much better than store bought, try and see for yourself!

easy enchilada sauce

 

 

 

 

 

Related: Sweet Potato Nachos Skillet Bake

 

 

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Print Recipe
Easy Enchilada sauce
This easy thick and rich enchilada sauce will have you questioning why you ever used the canned stuff.
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
Instructions
  1. Put stewed tomatoes and chopped onion in a pot over medium heat, cook 10 minutes or until onion is translucent.
  2. Put cooked tomato and onion into the blender, add all spices and lime juice. Blend until smooth. Enjoy!
Recipe Notes

NUTRITION INFO: (per 1/2 cup)  45 Calories, 2 g fat, 11 g carbs, 8 g protein, 2 g fiber, 7 g sugar

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