Roasted Red Enchilada Sauce Recipe
This slightly smoky and savory sauce is gluten free. Guajillo chiles are typically available in Latin food markets and some well-stocked grocery stores.
Overview
Total time: 1 H 06 M 40 S
Servings: 7
Calories: 40
Ingredients
- 1 tbsp. canola oil
- 1 1/2 tbsp. chili powder
- 2 dried guajillo chilies
- 1/4 tsp. dried oregano
- 1 clove garlic
- 1/4 tsp. ground cumin
- 1/4 tsp. kosher salt
- 1 1/2 tsp. paprika
- 8 oz. can tomato sauce
- 2 cups vegetable broth
Nutritional Information
- Serving Size: ½ cup
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 520mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 3g
- Protein: 0g
Instructions
- Toast guajillo chilies in oven preheated to 400°F or in cast iron skillet over medium-high heat for 2–3 minutes or until aromatic.
- Soak guajillos in hot water up to 1 hour, and then remove stems and seeds.
- Add chilies and remaining ingredients to FourSide or WildSide+ jar in order listed. Secure lid and select "Soup."
- Pour into saucepan, and simmer until sauce is heated through.
- Serve atop your favorite enchiladas, approximately ¼ cup per enchilada.
Yummy! My whole family said it’s the best you’ve made yet mom! So easy and the best part is the creamy texture.
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