2 14 oz cans of fire roasted diced tomatoes with green chilis
1/2 cup of broth (chicken, beef, or veggie, depending on what type of enchilada being made)
Sea salt and freshly cracked pepper, to taste
1 tsp honey
Instructions
Heat the canola oil in a sauce pan over medium
heat. Add the onion and cook until translucent and
tender, about 5-6 minutes. Add the minced garlic,
chili powders, cumin, coriander, and oregano then
stir constantly for 1 minute. Add diced tomatoes
and juice along with the broth. Season with sea
salt and freshly cracked pepper, to taste, and add
the honey then cover and simmer for 30 minutes.
After the sauce has simmered for 30 minutes, blend
the sauce with an immersion blender (or regular
blender) until smooth. Pour through a sieve to
remove excess pulp, if desired. Taste and re-
season if needed. Can be used immediately or
frozen for future use. This recipe makes enough
for one 9x13 inch pan of enchiladas, or two 8x8
pans.
Originally Submitted
1/18/2014
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