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Spicy, smooth, delicious red enchilada sauce that goes equally well with classic chicken or roasted vegetable enchiladas.
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Red Enchilada Sauce

Spicy, smooth, delicious red enchilada sauce that goes equally well with classic chicken or roasted vegetable enchiladas.
Course Sauces and Condiments
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 46kcal
Author Christy Gurin

Ingredients

  • 1 tsp. olive oil
  • 1/4 cup minced onion
  • 1 tsp. minced garlic
  • 1 Tbsp. chipotle ancho chilies in adobo sauce (finely chopped)
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1 cup chicken or vegetable broth
  • 6 oz. tomato paste
US Customary - Metric

Instructions

  • Heat oil in a small sauce pan over medium heat. Add onion and sauté onion until starting to soften. Add garlic and sauté 2 minutes longer until garlic is starting to brown.
  • Add remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and use in enchilada recipe. Can be easily doubled and frozen for up to 3 months.

Nutrition

Serving: 106g | Calories: 46kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 804mg | Potassium: 305mg | Fiber: 1g | Sugar: 4g | Vitamin A: 515IU | Vitamin C: 7.1mg | Calcium: 24mg | Iron: 1.4mg