Roasted Red Tomato Enchilada Sauce Rezept

This vibrant, homemade enchilada sauce is bursting with roasted red tomato flavor! Easy to customize to your spice preference, this recipe is a family favorite, perfect for creating delicious enchiladas or topping your favorite Mexican dishes. Learn how to roast the tomatoes and peppers for a deep, smoky flavor that elevates this classic sauce. Get ready to enjoy the rich, flavorful results of this simple yet satisfying recipe.

Vorbereitung 20 Min.

Kochzeit 60 Min.

Kalorien 147.5 kcal

Eiweiß 9g

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Zutaten für Roasted Red Tomato Enchilada Sauce

2 tablespoons extra virgin olive oil
2 lbs red tomatoes
Anaheim Chilies
Jalapeno Pepper
½ medium yellow onion
Garlic Clove
1 cup chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoon salt
Black Pepper

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Zubereitung von Roasted Red Tomato Enchilada Sauce

Preheat oven to 350°F (175°C).
Place 2 lbs of red tomatoes and 2 bell peppers (any color) on a baking sheet.
Drizzle with 2 tablespoons of extra virgin olive oil.
Sprinkle with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
Roast for 20-25 minutes, or until tomatoes and peppers have shriveled and slightly charred.
Remove from oven and let cool slightly. Once cool enough to handle, remove skins from tomatoes.
Roughly chop the roasted tomatoes and peppers.
In a blender or food processor, combine the roasted tomatoes and peppers, 1 cup chicken broth, ½ medium yellow onion (roughly chopped), 2 cloves garlic (minced), 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon dried oregano.
Blend until completely smooth. Add more chicken broth if needed to reach desired consistency.
Transfer sauce to a medium saucepan and simmer over low heat for 15-20 minutes, stirring occasionally.
Taste and adjust seasonings as needed. Add more chili powder, cayenne pepper (to taste), salt, pepper, or cumin for extra flavor.
If the sauce is too thin, simmer uncovered for a longer time to reduce. For a thicker sauce, whisk together 1-2 tablespoons of cornstarch or flour with 2 tablespoons of cold water, then stir into the simmering sauce. Simmer until thickened.

Nutrition Information (Approximate per serving)

Sodium

83 g

Sugar

26g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation North American Low Protein Sauces Condiments Etc Mexican Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Roasted Red Tomato Enchilada Sauce?

Roasted Red Tomato Enchilada Sauce dauert insgesamt etwa 80 Minuten – ungefähr 20 Minuten Vorbereitung und 60 Minuten Kochzeit.

Wie viele Kalorien hat Roasted Red Tomato Enchilada Sauce?

Roasted Red Tomato Enchilada Sauce hat etwa 147.5 Kalorien pro Portion, mit ungefähr 9 g Eiweiß, 5 g Kohlenhydraten und 14 g Fett.

Welche Zutaten brauche ich für Roasted Red Tomato Enchilada Sauce?

Die wichtigsten Zutaten für Roasted Red Tomato Enchilada Sauce sind Extra Virgin Olive Oil, Tomatoes, Anaheim Chilies, Jalapeno Pepper, Onion, Garlic Clove. Die vollständige Liste mit Mengenangaben findest du oben.