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Red Enchilada Sauce



  • 1 medium onion, chopped
  • 8 cloves garlic, crushed
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. chipotle
  • 1 tsp. cumin
  • 2 tsp. dried Parsley
  • 1.5 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup salsa (the quality of the salsa definitely makes a difference in this sauce)
  • 3 cups vegetable broth
  • 2 (7-ounce) cans of roasted green chilies
  • 2 (14.5-ounce) cans of diced tomatoes (I use no-salt added)

1. In a medium size saucepan, heat a small amount of olive oil over medium-high heat.  Sauté onion and garlic until onion is translucent and tender. Add spices and toast (3-4 minutes)

2. Add salsa, broth, chilies and tomatoes.  Bring to a boil then reduce heat and simmer 10 minutes.  Using an immersion blender, blend until smooth (you can allow this to cool then transfer to a blender if necessary).  Reduce heat to low, and continue to simmer until desired consistency is achieved.

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