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Red Enchilada Sauce
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Easy Red Enchilada Sauce

Beef broth and chipotle chile powder are used in this recipe to bring increased depth to this enchilada sauce. Left-over sauce can be frozen for future use.
Prep Time10 mins
Cook Time17 mins
Total Time50 mins
Servings: 6 cups
Author: Terri @ that's some good cookin'

Ingredients

  • 2 tablespoons olive oil or cooking oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 1/2 cups beef broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon granulated onion
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper

Instructions

  • Heat a 3-quart sauce pot over medium heat. Add the olive oil, onion and garlic; saute until onion is translucent.
  • Lower heat to medium low and add the remaining ingredients. With an immersion blender, blend the sauce until smooth. Bring sauce to a simmer. Cover pot and simmer for 10 minutes, stirring as needed. Remove from heat and allow to cool before handling.
  • Use now or divide between freezer-safe containers and freeze until ready to use. Note: be sure to leave at least 1/2-inch headspace in the containers to allow for expansion when freezing.