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enchilada sauce with spoon

Blender Enchilada Sauce

  • Total Time: 0 hours
  • Yield: 8 cups od sauce 1x

Ingredients

Scale
  • 1.5 pounds of fresh tomatoes, or 1 can of whole tomatoes, 28 oz.
  • 2 cups chicken broth
  • 1 can tomato paste, 6 oz.
  • 2 tablespoon apple cider vinegar
  • 3 tablespoons chili powder
  • 2 teaspoon cumin
  • 1 teaspoon oregano, dried or ground
  • 1 1/2 teaspoon salt
  • 2 medium cloves garlic, or 1 large clove

Instructions

  1. Wash tomatoes and peel garlic.
  2. Add all ingredients to a blender
  3. Process on high speed until smooth.
  4. Use right away if you’ll be making enchiladas, since the sauce will be baked.
  5. If you plan to store it in the fridge for a while before using it, bring it to a boil on the stove or in the microwave, then cover it and store it in the fridge until you need it.
  6. It should keep well if chilled, for 3-4 days.

Notes

*Notes: The sauce may be a little too thick, depending on how juicy your tomatoes are. If needed you can add more chicken broth to thin it out until it’s the texture that you like.

 

  • Author: beneficialbento
  • Prep Time: 5-10 minutes
  • Category: sauces, dressings, seasonings
  • Method: blender
  • Diet: Low Calorie

Find it online: https://www.beneficial-bento.com/2024/01/easy-blender-enchilada-sauce-with-fresh-tomatoes.html