The Best Red Enchilada Sauce
Ready in under 20 minutes, you'll never go back to a store bought enchilada sauce again! This one is packed with flavour and best of all it's healthy. There are many dishes you can top with this sauce or try it out in my Dairy-Free Chicken Enchilada recipe!
Ingredients
- 1 tbsp Olive Oil extra virgin
- 1 small Red or Yellow Onion minced
- 2 cloves Garlic crushed
- 1 tbsp Ground Cumin
- 3 tbsp Chili Powder
- 1 can (398mL) Tomato Sauce
- 1 ¼ cup Chicken Stock
- 1 tsp Granulated Sugar
- ¼ tsp Fine Sea Salt
- ¼ tsp Ground Black Pepper
Instructions
- Heat olive oil on medium-high in a medium saucepan until warm, then add in the onion and cook for about 5 minutes; until soft and starting to brown along the edges. Add garlic, cumin and chilli powder. Stir and cook for only 30 seconds.
- Add tomato sauce, chicken stock and sugar. Stir until mixed and bring to a boil. Once boiling, reduce heat to low and simmer for about 10 minutes. Season with salt and pepper. That's it, you're done! You can store in the fridge for up to 2 weeks in an air tight container or jar, and in the freezer for up to 3 months.
Notes
I like to use the brand Kitchen Basics No Salt Added Chicken Cooking Stock and Kirkland Signature Organic Tomato Sauce.