Yesterday was a red letter day in the Veggin’ household. I made enchilada sauce. Sure, it seems simple enough now. I had always thought it was a more complicated affair. But, now I know I can whip this sauce up pretty fast and have some super-good sauce as a result.
A word of warning, if you’re one to shy away from spicy then make doubly sure that the chili power you are using is NOT spicy. A friend of ours was moving overseas and gave me a lot of her Indian spices. I had an extraordinary amount of chili powder that I was looking forward to using. It smelled glorious, deep and smoky. I proceeded to add the required 1/3 cup into the mixture and once blended, did an initial taste test and exclaimed, “YOWZA!” To which the In-House Taste Tester yelled from the back room, “Hot, eh?” Yes, yes indeed.
Fortunately, I like the hot and the spicy. I did cut it a little bit with some lemon juice and some dollops of milk after it boiled on the stove for a bit.
But all-in-all, this recipe is basically throw it in the blender, then heat it up on the stove and you’re all set to go make your enchiladas.
Vegetarian Enchilada Sauce
Adapted from Tammy’s Recipes
- 3 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes with green chilis
- 2 tablespoons olive oil
- 1 large clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/3 cup chili powder
- 1 teaspoon salt
- 1/2 cup wheat flour
- Cayenne pepper – to taste, for a hotter sauce
- Place all ingredients in blender and blend on high until smooth.
- Transfer ingredients to a medium sauce pan.
- Let simmer over medium heat, whisking or stirring occasionally until sauce thickens. About 10 – 15 minutes.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegetarian