Quick and easy sauce, quick and easy post.
I use this sauce or similar variations of it in so many recipes – it’s definitely time for this little life hack to get its own space as a real recipe on this here blog.
I better start with the disclaimer that this sauce won’t be for everyone – if you want the traditionally silky-smooth canned enchilada sauce vibe, this probably isn’t for you. But if you like adding colorful, fragrant vegetables into your life whenever possible and you’re okay with some texture (and a TON of flavor) in your sauces, you and I belong to the same Enchilada Sauce family. Hello and welcome.
Essentially this is my version of super fast, super easy, ready in five minutes homemade enchilada sauce.
It’s a veggie-based sauce since the base is a full can of whole tomatoes, jalapeños, onions, and garlic (and traditionally enchilada sauce is made with a broth and spices base). It’s chunkier, which, if you’ve read this blog for any length of time, you’ll know that I’m very okay with, and it adds tons of fresh flavor to any Mexican-inspired recipe that requires a simmer or pour-over sauce.
How to make our Blender Enchilada Sauce (30 SEC):
You CAN simmer this down before using it to really pack in the flavor and depth and boom-pow factor, but you don’t have to. When I’m in a rush, I just whir this up in the blender and pour it over my enchiladas and get right along my merry way.
You CAN freeze this recipe, too, and you should. If I’m making enough for one recipe, I’ll usually just get double the ingredients and make another batch. That way I can save myself a nice big jar of it in the freezer for an upcoming busy night when I need a homemade meal in three-two-one-NOW.
Fresh, homemade, healthy, and not super authentic but still ultra delicious – this is my version of homemade enchilada sauce (made in the BLENDER in FIVE MINUTES).
Ways to use this sauce:
- Lazy Girl Enchiladas
- Lentil Quesadillas
- Chicken Enchilada Casserole
- Skillet Chicken Tortilla Pie
- Spicy Lentil Nachos with Three Cheese Sauce
- 1 28 ounce can whole peeled tomatoes
- 1 cup water
- 3 tablespoons chili powder
- 3 tablespoons taco or Southwestern seasoning
- half an onion, chopped
- 3 cloves garlic
- 1 jalapeno, ribs and seeds removed
- ½ teaspoon salt (more to taste)
- Blend everything together.
Freezes just fine!
Nutrition is for half a cup (1/8th of the recipe).
A previous version of this recipe used 28 ounces of water (refilling the can of tomatoes once), but due to reader feedback and our own re-testing, we've changed it to 1 cup of water.
MORE MIND-BLOWING SAUCES: