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Author Notes: This enchilada sauce couldn't be easier to throw together, and it's bursting with flavor. The simple blend and simmer method (which I learned from a past Martha Stewart recipe) allows you to make homemade enchilada sauce in a snap and impress all of your friends. And best of all, it's crowd-pleaser for meat or meat-free enchilada lovers. You can even make a double batch and freeze half to use at a moment's notice! Enjoy!
Tip: If you can't find adobo sauce you'll need to sub in chipotle seasoning. Adobo sauce adds a lot of flavor, so if you skip it you'll definitely need to add something in it's place. Add the chipotle seasoning in small amounts until it's to your liking. —Ashley McLaughlin
Makes: 3 to 3 1/2 cups
1 to 1 1/2
cups low-sodium vegetable broth
1 1/2 to 2 1/2
tablespoons canned chipotle adobo sauce, divided
One 15-ounce can tomato sauce
cup tomato paste
cloves garlic, chopped
tablespoons mild chili powder
tablespoon extra-virgin olive oil
teaspoon onion granules (not powdered)
Salt, to taste
Black pepper, to taste
- Add all ingredients to your blender, starting with 1 cup vegetable broth and 1 1/2 tablespoons adobo sauce.
- Blend, starting on low speed and working up to high speed, for about 30 seconds.
- Pour into a medium-sized pot and bring to a simmer over medium-high heat. Reduce heat to maintain the simmer, and cook for 12 to 18 minutes, uncovered, until the sauce has thickened and the flavors have deepened. Stir every few minutes. (Cover pot with a splatter screen if needed.)
- Taste the sauce and add more salt and pepper as needed. (Salt amounts will vary depending on sodium in your broth.) Add more adobo sauce to your liking for a smokier and spicier flavor. If the sauce thickens too much, add more vegetable broth to thin out.
- Once the sauce is to your liking, remove from the heat and pour over enchiladas (or another dish you're using it for) and proceed with that recipe. Or, let cool then place in a sealed jar and store in the fridge for 10 to 14 days in the fridge.
- To freeze: Let sauce cool fully. Portion into freezer bags however you like. Squeeze air out and let flatten on the counter. Place on a flat rack in your freezer and stack bags (if you have more than one). Freeze for up to 3 months. When ready to use, thaw in the fridge the night before or run under warm water, then reheat in a pot.
- This recipe is a Community Pick!