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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

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


  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.



  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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