Enchilada Sauce This is an easy, zesty enchilada sauce without being too spicy. Try my enchilada sauce on Crab Enchiladas or Chicken Enchiladas.
1/2 tablespoon oil
1/4 chopped onion
3 cloves chopped garlic
1 can (14.5 ounce) no-salt added diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 cup reduced sodium chicken broth
- Heat oil in small saucepan. Add onion and garlic, saute until soft.
- Add tomatoes, cumin, red pepper, and chicken broth. Bring to boiling.
- Turn sauce to low, cover, and simmer 20 minutes.
- Blend with immersion blender or transfer sauce to regular blender and blend until smooth. (Careful when blending hot liquid.)