This smooth enchilada sauce recipe is delicious and super easy to make! I love how silky and flavorful it is, especially dolloped on meat enchiladas!
This is one of the food items I ALWAYS have in the house. For reals!
Christopher has a delicious rice mixture for his lunch a few days a week. Here’s how we make his lunch. I say we, because I make it most days to take the burden off him. And because I’m a nice wife.
I sauté some grass-fed beef with a little salt, cumin and oregano.
We put a few spoons of beef on the bottom of a 2 cup jar. Next, comes some brown rice. then this delicious enchilada sauce, or the chunky version. Then on top of that, I put some sautéed veggies, usually zucchini, then some black beans on top. Ta-da!
Christopher loves it!
Back to this smooth Enchilada Sauce
One of the things that I love about this sauce is that it’s easy!! I used to make enchilada sauce with oil and flour to thicken it. I still do with one of the most popular posts on Dishes Delish: sour cream enchilada sauce. But, I stopped thickening my red enchilada sauce because it really didn’t need it.
It’s naturally thick. It’s especially thick because I use crushed tomatoes in this recipe.
SO, since it’s so easy, let’s get to it!
On to the Smooth Enchilada Sauce Recipe
We have crushed tomatoes, cumin, chili powder, garlic powder, salt and oregano.
I get my sauce pan and dump the crushed tomatoes in there. I measure out 1 1/2 teaspoons of chili powder, 2 teaspoons cumin, 2 teaspoons dried oregano, 1 1/2 teaspoon garlic powder and 1/4 teaspoon salt.
I turn the heat under the pan on medium and stir the ingredients until they’re combined. I bring the mixture to a slight boil and lower the heat to a simmer and let it cook for 15 minutes.
That’s it. Then the delicious smooth enchilada sauce is done.
Let’s look at it from the vertical view!
One of the first things I did with this smooth enchilada sauce was to spread it all over a batch of pulled pork enchiladas that I’ll be blogging about soon. I can’t wait until you read that post. I love pulled pork enchiladas!
I also dolloped some of my famous sour cream sauce over them! Here’s a preview of those pulled pork enchiladas.
I hope you enjoyed this recipe!
What is your favorite enchilada to eat? And do you prefer corn tortillas or flour? I love flour! Also, do you like chunky or smooth enchilada sauce? Leave me a comment to let me know what you like and to satisfy my professional curiosity.
You can also Yum the recipe to Yummly and Pin the photo to Pinterest! I know you want to.
And as always, and as always, may all your dishes be delish!
- 1, 28 ounce can of crushed tomatoes
- 1 1/2 teaspoons chili powder or more (hubby doesn't like spicy foods)
- 2 teaspoons cumin powder
- 2 teaspoons dried oregano
- 1.5 teaspoon garlic powder
- 1/4 teaspoon salt
In a medium sauce pan, add tomatoes, chili powder, cumin, oregano, garlic powder and salt
Stir together and turn the heat on medium
Bring to a boil and lower to a simmer and cook for 15 minutes
Dollop on some enchiladas