Servings
0Prep
5 minIngredients
| chicken or vegetable broth | 1 cup | |
| canned tomatoes any will work, diced, whole, sauce ect. | 1-29 oz. can | |
| onion | 1 small | |
| chipoltes in adobo sauce | 3-4 chillies and 3-4 tbsp of sauce -You can always modify this. | |
| garlic cloves | 2-3 | |
| honey | 1tbsp | |
| cumin | 2 tbsp | |
| chili powder-I like Penzeys Medium Hot | 1-2 tbsp depending on how spicy you like it |
Red Enchilada Sauce is super easy to put together in your Ninja or blender. It tastes so much better than canned and is better for you too. This recipe makes enough for 2 pans of enchiladas so I usually use half and freeze the rest for a later use.
- Peel your onion and garlic.
- Put everything you Ninja or blender. I start with just 2 chipoltes and 2 tbsp of adobo sauce. You can always add more if you want it more spicy.
- Puree.
- Divide into 2 containers. As I said before this makes enough for 2 pans of enchiladas.
Use this sauce on my Beef Enchiladas.
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