Wed, Apr 7, 2010
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This enchilada sauce is a cinch to make but it isn’t lacking in flavor. I’ve made several more in-depth enchilada sauces which involve rehydrating a variety of dried chiles, chopping vegetables and blending the sauce until smooth. This quick and easy enchilada sauce stands up well to the complicated, time-consuming versions. In a side-by-side taste test, my family chose this one as the favorite. (Not bad, especially when considering how simple it is and how quickly it comes together!)
I have given rough quantities of the spices that I use but I usually end up doctoring the sauce to taste. If you have access to different types of chili powders, such as ancho chile powder, using a mix of them adds depth to the flavor.
- 3 ounces of tomato paste
- 1 cup low-sodium chicken broth
- ½ tsp garlic powder
- ¼ tsp salt, to taste
- Dash of black pepper, to taste
- 1 tsp chili powder, to taste
- ⅛ tsp cumin, to taste
- Mix all of the ingredients in a pan over medium heat.
- Reduce the heat to low and let the sauce simmer for 30 minutes.
- Season the sauce to taste.
- The recipe can easily be doubled or tripled if you need a lot of sauce.