My first post! YAAAAYYY!! This easy 5-ingredient enchilada sauce has always been a great go-to recipe for me, but now that it’s officially my first blog post too, it’s just become all the more special.
If you’re reading this in 2019 and you’re not my mom…whoa. I am so flattered and hope you find many good recipes here on Home-Cooked Roots in days to come. And if you haven’t already, I’d recommend checking out my about me page so we can feel like real friends!
If you are my mom…hi, mom.
Now, before I get into this recipe, let me preface this with a small disclaimer. This is by no means a traditional red enchilada sauce. Making a true enchilada sauce entails roasting, boiling, and blending dried chiles. And while doing this would certainly create a flavorful, delicious sauce, it would also be time consuming and require thinking ahead. Hence the reason store-bought enchilada sauce is very popular.
This recipe is catered towards the group of people that want a homemade sauce without the roasting and boiling. The sauce for when it’s 5 pm, you have no idea what you’re making for dinner and your family has already asked you what’s for dinner 3 times.
Behold, my easy, 5-ingredient red enchilada sauce.
Made with simple ingredients you likely already have on hand in your pantry: canned tomatoes, chipotle peppers in adobo sauce, garlic, veggie bouillon, and coconut sugar. Throw it all in your blender (I use the Vitamix!) and blend until smooth.
Although this sauce is tomato based, it’s tangy, salty, spicy, and slightly sweet — all the good attributes of any good enchilada sauce!
At this point, you can pour into a saucepan and simmer on the stovetop for 20-30 minutes. This helps the ingredients meld together and deepens the flavor. OR you can do what I often like to do, and blend it in your blender until hot. I am alllllll about a one pot recipe! Plus, the ability to heat foods is one of the lovely features of the Vitamix (and probably most high speed blenders) so why not take advantage and save yourself the time and dishes? Did you know you can make scrambled eggs in the Vitamix? Weird, but true!
Now, after blending and simmering (if you choose), your sauce is ready to top your enchiladas. Your family won’t notice that your sauce didn’t take you hours and everyone will be happy! Win win!
Made with pantry staples in 5 minutes to create an enchilada sauce that’s tangy, salty, spicy, and slightly sweet. Yum!
- 28 ounce can of fire roasted tomatoes
- 1 chipotle pepper in adobo sauce (increase for more spice!)
- 1.5 tbsp coconut sugar (can sub cane sugar)
- 2 tsp veggie bullion paste
- 1 large garlic clove
- Add all ingredients to high speed Vitamix blender and blend until smooth and warm.
- Optional: Simmer sauce on stovetop for 20-30 minutes to deepen flavor.
- If you do not have veggie bullion paste, you can sub 1 cup veggie broth and use a 15 oz can of fire roasted tomatoes instead.
- Category: Sauces
- Method: Blender
- Cuisine: Mexican
Keywords: vegan; easy recipe; healthy; enchilada sauce