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Enchilada Sauce

Enchilada Sauce

Enchilada Sauce

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins.
Serves: 4 servings, 1/2 cup each

Ingredients:
2 tsp olive oil (or jalapeño infused olive oil)
1 onion, chopped
1-2 jalapeños, seeded and chopped
3 cloves garlic
1 Tbsp. chili powder
2 tsp cumin
1/2 Tbsp Honey
1/2 tsp salt
1 15 ounce can No-sugar,no-salt, organic tomato sauce
1 cup water, plum more as needed for consistency

Directions:

  1. Heat oil over medium high heat. Add onions, garlic, and jalapeño (I don’t like raw jalapeños, so I use chipotle peppers and sauce or infused jalapeño olive oil). Cook until fragrant.
  2. Add spices, honey, and salt. Stir and allow spices to toast, 2 minutes.
  3. Pour in tomato sauce and water, simmer 5 min.
  4. Add chipotle pepper and 1 Tbsp adobo sauce.
  5. Transfer to blender and puree till smooth.
  6. Continue to cook and simmer for a more complex flavor.

Tips: Spicer, add more jalapeño and/or chili powder. Smokier, cumin and swap our chipotle in adobo sauce vs the jalapeños. Less Spice for kiddos, add more tomato sauce, water, and honey.

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Trackbacks/Pingbacks

  1. Hammer Chisel Meal Plan Week Two - STRONG with Stephanie - January 6, 2017

    […] Breakfast (M/W/F): Mason Jar Egg Scramble – broccoli or veggie slaw sautéed with olive oil and sea salt, layered with fried or scrambled egg, and quinoa. Top with avocado and eat w/ Strawberries 1G 1P 1R 1/2B 1Y Breakfast (T/Th): Juevos Rancheros Mason Jar Oatmeal 1R 1/2P 1Y 1/2B 1/2G Layer Enchilada Sauce, chicken, quinoa, black beans, shredded cheese, and egg. Top with avocado. Enchilada Sauce […]

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