15 Minute Enchilada Sauce Recipe

Craving delicious enchiladas but short on time? This 15-minute enchilada sauce recipe, inspired by America's Test Kitchen, is a game-changer! Forget complicated recipes; this vibrant sauce boasts a surprisingly deep flavor without a single speck of chili powder. Perfect for a quick weeknight meal or batch cooking for future feasts, this recipe is your secret weapon for unbelievably flavorful enchiladas.

Prep Time 5 mins
Cook Time 15 mins
Calories 98.5 kcal
Protein 8g
Rating 4.0 (1 Reviews)
15 Minute Enchilada Sauce 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 15 Minute Enchilada Sauce

  • 1 (28 ounce) can crushed tomatoes
  • 1/2 medium onion, coarsely chopped
  • 3 cloves garlic, peeled
  • 1-2 chipotle chile in adobo
  • 1 1/2 teaspoons ground cumin
  • Ground Coriander
  • 1 teaspoon salt
  • 1/2 cup low-sodium chicken broth

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How to Make 15 Minute Enchilada Sauce

  1. Combine crushed tomatoes, onion, garlic, brown sugar, tomato paste, lime juice, cumin, oregano, salt, pepper, and chipotle chile (if using) in a blender. Blend until completely smooth.
  2. Heat vegetable oil in a large nonstick skillet over medium-high heat.
  3. Pour the blended tomato mixture into the skillet and bring to a boil.
  4. Reduce heat to medium-low, and simmer gently, stirring occasionally, until the sauce has thickened to 3 1/2 cups (about 8-10 minutes).
  5. Taste and adjust seasonings as needed. Remove from heat.
  6. Use immediately with your favorite enchilada recipe or store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition Information (Approximate per serving)

Sodium

59 g

Sugar

44g

Fat

0g

Carbs

7g

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