Easy Enchilada Sauce
Yowza. The past few days have been a struggle. The wonderful hubby was traveling most of the week and lucky me managed to find the last remnants of old construction trash (previous owner’s) that had been discarded in our grove of trees… by getting a nail halfway imbedded into my foot. My daughters have been amazing helpers since I’m hobbling around and can’t put continuous weight on it just yet. It’s been a good excuse to make easy meals and this easy enchilada sauce. This sauce is just a few simple ingredients and will take you 5 minutes to make leaving no excuse not to make it.
I do make a more authentic style enchilada rojas sauce which I’ll post in the future but this one has all the taste in significantly less time leaving you with the ability to have a fast easy meal on the table in less than thirty minutes. This easy enchilada sauce is perfect for smothering over enchiladas, used as a taco sauce, as a marinade for steaks or chicken and for amazing huevos rancheros!
- 2 cans organic fire roasted diced tomatoes (about 3½ cups) *
- 3-4 chilis in adobo sauce
- ¼ teaspoon garlic powder (or you can use 1 small clove, minced)
- pinch of cumin
- salt to taste (optional - omit for low sodium)
- Add all ingredients to a blender or food processor and puree until smooth.
*for low sodium version, use no salt added diced tomatoes or fresh diced and roast them yourself under a broiler until the skin blisters = 46mg sodium per ½ cup serving
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