Best Canned Enchilada Sauce Recipes

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QUICK ENCHILADA SAUCE



Quick Enchilada Sauce image

This recipe is ready to use in about 10 minutes and so much better then the canned sauce in the Mexican foods aisle at your local grocery store. This is a quick, easy version if you don't have the patience or time to completely make from scratch. Hope you enjoy!

Provided by Tamara Shaw

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 15m

Yield 12

Number Of Ingredients 9

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 ½ cups beef broth
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 teaspoons chili powder, or more to taste

Steps:

  • Mix tomato sauce, tomato paste, beef broth, salt, oregano, cumin, garlic powder, onion powder, and chili powder together in a saucepan until smooth.
  • Bring sauce to a boil, reduce heat to low, and simmer for 10 minutes.

Nutrition Facts : Calories 24.1 calories, Carbohydrate 4.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 495.4 mg, Sugar 3.2 g

THE BEST AUTHENTIC ENCHILADA SAUCE



The Best Authentic Enchilada Sauce image

I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean!

Provided by Laurenhanna

Categories     Sauces

Time 25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1/4 cup onion (white, minced)
1/2 jalapeno (seeded and chopped finely)
2 pinches cinnamon
1/4 teaspoon oregano
1 1/4 teaspoons white sugar
1/8 teaspoon red pepper flakes (optional, to taste)
1 (14 1/2 ounce) can tomato sauce
1/2 teaspoon garlic salt (or 1 med. garlic clove)
1 teaspoon dried onion (or 1/2 tsp onion powder)
1 cup water
1/4 teaspoon lime zest
1 tablespoon fresh basil (chopped, or 1 tsp dried)
1 tablespoon fresh parsley (chopped, or 1 tsp dried)
2 tablespoons cilantro (chopped)
3 tablespoons salsa (homemade is best!)

Steps:

  • Heat Pan, med high, with oil and combine next six ingredients to pan. cook 3 min, stirring often. adding some salt and pepper to taste (if using fresh garlic add this to the pan as well).
  • add remaning ingredients to the pan and bring to a boil.
  • Boil for 2-3 minutes, then reduce heat to low and let simmer for up to an hour (but it only requires simmering for 10 min).
  • Hints = Can be stored in fridge for up to 7 days, or frozen for about a month and a half. Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish!

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