Enchilada Sauce
This delicious easy Mexican sauce is a very versatile recipe to have in your repertoire. Besides the classic enchilada, it can be used in many dishes such as mac & cheese, casseroles, soups, burritos, lasagna and so on.
Ingredients
- 1 can (28 oz.) whole San Marzano tomatoes, crushed
- 1/4 cup avocado oil tips & tricks
- 1 tsp. red onions, finely chopped
- 3 large cloves garlic, pressed
- 1/4 cup unbleached all-purpose flour
- 1 can (4 oz.) green chilies
- 3/4 cup low-sodium chicken broth
- 1 tbsp. brown sugar, such as demerara
- 1 tsp. chipotle pepper
- 1 tsp. dried Mexican oregano
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. ground Himalayan sea salt, or less to taste
Directions
- In a medium bowl, add tomatoes and gently crushed them by hand; set aside.
- In a medium pot over medium heat, add oil. When it gets hot, add onions and garlic; sauté for 1 ½ minutes. Add flour and whisk for 1 minute or until it turns into a nice amber color.
- Add crushed tomatoes, green chilies, broth, brown sugar, chipotle pepper, oregano, cumin, chili powder and sea salt.
- Stir the ingredients until well combined and bring to a boil. Reduce the heat to medium-low and let it simmer for 10 minutes or until the sauce thickens, stirring occasionally.