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    Home » Cooking 101

    Homemade Enchilada Sauce

    Published: Nov 3, 2020 · Modified: Mar 19, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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    Here is my easy recipe to make homemade enchilada sauce. I originally developed this recipe using a heated blender, the sauce is so incredibly delicious that I had to also try this recipe on the stovetop. Here are both recipes!

    Enchilada sauce in a jar next to a blender

    My family loves Mexican cuisine. Over the years I have developed many easy recipes that we enjoy for quick weeknight meals as well as when I am entertaining. From my super popular Instant Pot Chicken Tinga Tacos, Fish Tacos to the delicious black bean and corn quesadillas there are several recipes that are on repeat in my kitchen.

    I do like the convenience of buying store-bought sauces, but many times I find the freshness is missing. This is when I decided to try making it home, looking at the ingredients of some of my favorite store-bought sauces. Here is a recipe that works really well as it uses basic pantry ingredients.

    Ingredients

    • Fire Roasted Tomatoes - These canned tomatoes are convenient and add tangy & smoky flavors to the sauce
    • Red Onion - Adds a hint of sweetness
    • Garlic - Gresh garlic creamy textures and pungent flavors
    • Chipotle chili in adobo sauce - Available as canned, these chipotle chiles in smoky adobo sauce add the perfect heat and flavor needed in the red enchilada sauce
    • Cumin - Adds earthy nutty notes

    To make the sauce using a heated blender like Ninja Foodi or Instant Pot ACE, simply add all the ingredients to the blender and press the sauce button! The blender will take some time to preheat but then it will cook and puree the sauce for you!

    Blender with sauce

    On the Ninja Foodi Blender, it takes about 10 minutes of preheating followed by 25 minutes of cooking time. During the cooking cycle, the sauce also gets pureed to a smooth consistency.

    Enchilada sauce inside blender

    Once the sauce is cooked, simply allow it to cool down. Then store it in dry glass jars or use them in your favorite enchilada recipe. This recipe makes 20 ounces (2.5 cups) of sauce.

    enchilada sauce in glass jar

    Storing

    Once completely cooled, store the tightly closed glass jars in the refrigerator. You can refrigerate the sauce for a week, making it a perfect make-ahead/meal prep recipe. This sauce can also be frozen for longer shelf life.

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    Enchilada sauce in a glass jar
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    Homemade Enchilada Sauce

    EASY fresh homemade enchilada sauce using blender (also included stovetop instructions)
    Prep Time5 mins
    Cook Time25 mins
    Preheating time10 mins
    Total Time40 mins
    Course: Cooking101, Meal Preparation, Sauce
    Cuisine: Mexican
    Servings: 8
    Calories: 38kcal
    Author: Archana Mundhe

    Equipment

    • Ninja Foodie Hot & Cold Blender

    Ingredients

    • 1 tablespoon oil
    • ½ red onion rough chopped
    • 4 garlic cloves
    • 14 oz can fire roasted tomatoes
    • 2 chipotle chili in adobo sauce
    • 1 teaspoon cumin
    • 1½ teaspoons kosher salt
    • ½ cup low sodium broth

    Instructions

    • Add all the ingredients to the jar
    • Select the SAUCE option. This option takes 10 minutes of preheating followed by a 25 minutes of cook cycle during which the sauce gets cooked as well as blended
    • Allow to cool and then store in glass jar(s). Makes 20 ounces (2.5 cups) of sauce

    Notes

    Stove Top Recipe 
    1. Heat oil in a heavy-bottomed pot.
    2. Add cumin seeds and toast them for 30 seconds.
    3. Add onions and garlic and sauce for a minute.
    4. Add remaining ingredients and cook on low-medium heat for 10 minutes stirring frequently.
    5. Allow the sauce to cool for 5 minutes before blending it using an immersion blender or a regular blender. 

    Nutrition

    Calories: 38kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 565mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

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    41 shares