Enchilada Sauce

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Hi, my name is Ari! I'm a wife and mama to a beautiful family. We are a lot a bit dramatic and live life without any dull moments. I love to make healthy and wholesome meals in the kitchen, with a little bit of chocolate cake on the side. My passion is to help others live a healthy lifestyle in all aspects. Whether it's a kale salad, great cardio, waffles on Sunday, or enjoying the crazy moments of wife and motherhood.

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I had no idea how easy homemade enchilada sauce was until I made some of my own. I had all of the ingredients on hand, and then made enough to make one batch of enchiladas and 2 full jars to freeze! I definitely felt very domesticated that day. 🙂 You could easily switch up the spices to incorporate different flavors, and use what you have on hand!

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Ingredients
  • 2 cans crushed or diced tomatoes
  • 7oz can diced green chilies
  • ½ onion, roughly chopped
  • 3 cloves garlic
  • 3 Tbsp. taco seasoning
  • 1½ Tbsp. Chili powder
  • 1 tsp. cumin
  • ½ tsp. paprika
  • ½ tsp. pure cane sugar
Instructions
  1. In a sauce pan, add all of the ingredients and bring to a low simmer. Let cook for 5-10 minutes to allow the flavors to come together.
  2. Add all ingredients to your Magic Bullet blender and puree until smooth. (You can do this in batches.)
  3. Once cooled, store in the fridge in a covered container for 1 week, or freeze until ready to use.

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