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Enchilada Sauce
Having a good
Enchilada Sauce
is essential for almost any Southwestern-inspired meal. And this delicious sauce won't disappoint!
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Servings:
12
Calories:
39
kcal
Author:
Veg Kitchen
Ingredients
1 ½
tbsp
olive oil
1
medium onion
finely chopped
2–3
cloves
garlic
minced
½
medium bell pepper
green, red, or yellow; finely chopped
2
cups
ripe juicy tomatoes
or 14–16 oz diced tomatoes (canned is ok), lightly drained and chopped
½
cup
tomato sauce
2
tbsp
fresh cilantro
minced
1–2
fresh hot chili peppers
jalapeño or serrano, seeded and minced; or 1 mild poblano pepper, seeded and minced; or 4 oz chopped mild green chiles.
1
tsp
chili powder
or to taste
1
tsp
dried oregano
1
tsp
ground cumin
salt
to taste
Instructions
Heat the oil in a deep saucepan.
Add the onion and garlic, and sauté over medium-low heat until the onion is translucent.
Add the bell pepper, and continue to sauté for another minute or so.
Then add all the remaining ingredients, and simmer over very low heat—covered—for 25 to 30 minutes.
Remove from the heat and use as desired in enchilada recipes.
Nutrition
Calories:
39
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
60
mg
|
Potassium:
158
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
598
IU
|
Vitamin C:
13
mg
|
Calcium:
22
mg
|
Iron:
1
mg
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