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Amazing Enchilada Sauce

This is a flavorful, homemade enchilada sauce made with simple pantry ingredients and slow-simmered for depth. The recipe makes a large batch, so you can use some right away and freeze the rest for easy, future meals.
Print Recipe
Prep Time 10 minutes
Cook Time 39 minutes
Total Time 50 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 2 Tbsp avocado oil or favorite cooking oil
  • 2 heaping tsp chili powder
  • 4 ish cloves garlic minced
  • 1½ onion diced
  • 3 tsp cumin
  • 3 tsp coriander
  • 1½ tsp coarse sea salt a couple large pinches — this makes 3 batches
  • 1 tsp ground black pepper
  • 3 Tbsp fresh oregano minced (or 1 tsp dried)
  • 3 cups chicken broth
  • 2 small cans diced green chilies or ½ cup fresh Hatch green chilies diced
  • 1 29 oz large can tomato sauce

Method
 

  1. Add oil, spices, and onion to a saucepan and sauté for about 5 minutes. Toasting deepens the flavor of the spices and helps everything blend well.
  2. Add chicken broth, tomato sauce, fresh oregano, and green chilies. Cook on a slow simmer for at least 30 minutes, stirring occasionally.
  3. Divide into thirds and either use immediately or store for later. I freeze mine in mason jars, about 2 cups each, and use the remaining portion in my recipe.
  4. P.S. Most enchilada sauces call for adding flour or another thickener to make a heavier sauce. I feel this isn’t necessary, but it can be added if needed depending on your preference.