Easy Enchilada Sauce with Creamy Soup Starter
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This is a recipe for only enchilada sauce, not the entire dish.
Ingredients:
In a medium saucepan, mix all ingredients together, stirring frequently until it begins to bubble. Don't let it boil. Feel free to season the sauce with other spices to taste.
Let sit on a low simmer for at least 20 minutes to develop the spices' flavor before using for enchiladas.
When ready, pour sauce over the enchiladas you've already prepared. Sprinkle top with the cheese of your choice. In my house, we use sharp cheddar and Monterey Jack. Bake at 350 for about 30 minutes.
Feel free to check out my Instagram feed below.
This is a recipe for only enchilada sauce, not the entire dish.
Ingredients:
- 14.5-ounce soup starter (I used a creamy garlic butter oven sauce from Campbell's)
- One 6-ounce can of tomato paste
- 1 tablespoon of the following:
- paprika
- ground cumin
- fresh, chopped cilantro
- ground coriander
- 1 teaspoon of the following:
- chicken broth powder
- black pepper
- dehydrated onions
- 1/2 teaspoon of the following:
- red pepper (cayenne)
- mustard seed
- oregano
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| Click to view photo and caption on Instagram |
Let sit on a low simmer for at least 20 minutes to develop the spices' flavor before using for enchiladas.
When ready, pour sauce over the enchiladas you've already prepared. Sprinkle top with the cheese of your choice. In my house, we use sharp cheddar and Monterey Jack. Bake at 350 for about 30 minutes.
Feel free to check out my Instagram feed below.
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