Easy Enchilada Sauce
Prep time
Total time
Author: Kari - CookingUpClean
Recipe type: Sauces and Dips
Cuisine: Mexican
Serves: 4 cups
Ingredients
- 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)
Instructions
- Add all ingredients to a blender or food processor and puree until smooth.
Notes
Makes enough to cover 8-10 enchiladas - about 4 cups of sauce.
*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
*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
Nutrition Information
Serving size: ½ cup Calories: 70 Fat: 0g Carbohydrates: 14g Sodium: 178mg* Fiber: 2g Protein: 3g
Recipe by at https://www.cookingupclean.com/easy-enchilada-sauce-2/