Red Enchilada Sauce
Spicy, smooth, delicious red enchilada sauce that goes equally well with classic chicken or roasted vegetable enchiladas.
Servings 6 servings
- 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
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.
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