Easy Enchilada Sauce

5 minutes Prep Time
20 minutes Cook Time
8 Servings

This made from scratch enchilada sauce is so easy to make, you’ll never buy pre-made again! And it is so delicious that you’ll want it on everything  including this Enchilada Stuffed Spaghetti Squash!

Ingredients

  • 2 tablespoons vegetable oil, or oil of choice
  • 4 garlic cloves, minced
  • 1/2 cup chicken broth, or use vegerable broth for vegetarian option

  • 1 (15 ounce) can Tuttorosso® Tomato Sauce 15 oz

  • 2 tablespoons chili powder
  • 1 1/2 teaspoons Mexican oregano, or regular
  • 2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar, optional (to reduce acidity and add balance)
  • 1/4 teaspoon freshly ground black pepper

Instructions

Step one

In a medium saucepan, heat oil over medium heat. Add minced garlic and sauté just until fragrant, about 30 seconds to 1 minute. Add the rest of the ingredients to the pan and stir well to combine.

Step two

Cover and reduce heat to simmer. Simmer 10-20 minutes depending on the thickness desired.Taste for seasoning and adjust as needed

Step three

Sauce can be made ahead and stored in refrigerator for up to 5 days until ready to use. Can also be frozen for up to 3 months.

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