Learn how to make this easy blender enchilada sauce recipe! It’s so easy and delicious that you will never want to buy the canned stuff for your enchiladas ever again!
Have you ever bought something in a can, looked at the ingredients and thought “I can totally make that myself! It can’t be that hard”? I had that exact thought come to mind when I wanted to make enchiladas the other night. Not to mention most enchilada sauces are made with a lot of fillers and are so high in sodium. Most are gluten free but definitely not paleo with food starches and soybean oil.
I know y’all don’t want to be eating that stuff! Maybe you didn’t realize how easy homemade enchilada sauce is? Which is why I have a super duper easy blender enchilada sauce for the recipe archives. You will never again need to purchase the pre-made stuff!
I know a lot of people don’t make their enchilada sauce with tomatoes but traditionally it does have tomatoes in the recipe. So its bound to have a tomato taste behind the chili. The tomatoes also do a great job in thickening the sauce up without needing to make a roux (flour and oil). The canned tomatoes make the prep even quicker, no need to blanch and peel your own tomatoes!
You CAN simmer it after blending to thicken it up more but if you are in a rush then just drown your enchiladas in it and go on your merry way. You CAN freeze it, and you should. Since I’m going to be making one batch I’ll just double the ingredients for a double b. That way when you have a really busy night and don’t want all the cleanup you just thaw and its ready in three-two-one-now!
Dried chili peppers, tomatoes, oregano, onion and garlic heated up and thrown in a blender! Did I mention how easy this sauce it?
So next time you go to the grocery store pick up the ingredients to make this easy, clean, homemade blender enchilada sauce instead of the can. You will be pleasantly surprised, I promise! Made in the blender in less than 10 minutes… what more could you want in a SAUCE!?
Get after healthy and let me know what you think. And be sure to be following my Instagram and Facebook page for real time updates.
| Cook Time | 10 minutes |
| Servings |
cups
|
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 28oz can whole tomatoes
- 1 stick cinnamon
- 1/3 cup chili powder
- 1 tsp oregano
- 1/2 tsp paprika
- 3/4 tsp cumin
- 1 cup water
- to taste salt & pepper
Ingredients
|
|
- Heat the oil in a pan over medium. Saute onions and garlic for 2 minutes or until soft.
- Add the can of whole tomatoes, cinnamon stick, chili powder, oregano, paprika, cumin, and salt and pepper to the pan and combine. Simmer for 10 minutes.
- Remove cinnamon stick. Add all the remaining ingredients in the pan and the cup of water to the blender. Blend on high until smooth. Pour over your favorite enchilada recipe!
