About this Recipe
This recipe is exactly as advertised, a true-to-life 5-minute blender sauce that is perfect for enchiladas, tacos, and no cooking required!
I know this is an easy homemade sauce that requires absolutely no cooking, no chopping and you use a blender. It’s full of flavor, healthy, and silky smooth. The only recommendation is to keep it a little mild for the young ones, or you can increase the spice level for the experienced chile heads. It’s your call.
Why I think this Enchilada Sauce works, is it’s blended then cooked. Kind of an untraditional approach. It cooks with your enchiladas in the oven, and it is so handy to have on hand when you are short of time and need a quick meal. This can be made ahead or refrigerated and freezes very well.
When I can get fresh tomatoes, they are my preferred choice. When it’s cold, canned tomatoes will work just fine.
If you love the flavor of a smoky enchilada sauce, add some chipotle powder or canned chipotle.
Ingredients:
- 14.5 oz can diced tomatoes
- 1/4 cup water
- 2 teaspoons apple cider vinegar
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- 1/4 teaspoon chipotle powder
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano (2 teaspoons if using fresh)
Instructions:
- Place all ingredients in your blender
- Blend until smooth
- Add more chipotle to increase the heat level
- If used for enchiladas, the sauce can cook with your enchiladas in the oven
- Or if cooking on the stovetop, simmer gently for 10-15 min
Notes:
This sauce will keep for up to 4 days in the fridge, or you can freeze it for later.
