Easy Enchilada Sauce

Jan 7, 2020, 15:22 PM

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In a medium saucepan, heat oil over medium heat. Add minced garlic and sauté just until fragrant, about 30 seconds to 1 minute. Add the rest of the ingredients to the pan and stir well to combine.
Cover and reduce heat to simmer. Simmer 10-20 minutes depending on the thickness desired.Taste for seasoning and adjust as needed
Sauce can be made ahead and stored in refrigerator for up to 5 days until ready to use. Can also be frozen for up to 3 months.

This made from scratch enchilada sauce is so easy to make, you'll never buy pre-made again! And it is so delicious that you'll want it on everything including this Enchilada Stuffed Spaghetti Squash!

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Sauces

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Tuttorosso

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Ingredients

2 tablespoons vegetable oil, or oil of choice
4 garlic cloves, minced
1/2 cup chicken broth, or use vegerable broth for vegetarian option
1 (15 ounce) can Tuttorosso® Tomato Sauce
2 tablespoons chili powder
1 1/2 teaspoons Mexican oregano, or regular
2 teaspoons ground cumin
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon sugar, optional (to reduce acidity and add balance)
1/4 teaspoon freshly ground black pepper