Enchilada is a corn tortilla rolled with filling inside and topped with a chilli pepper sauce. Traditional enchiladas sauce does not use any tomatoes but I personally like it better with tomatoes so here is a recipe of Tomato Enchilada Sauce that I really like.
| Preparation Time: | 15 minutes |
| Servings: | 5 enchiladas |
| Difficulty: | Easy |
Ingredients
| Olive Oil | 2 tbsp |
| Cumin Powder | 1 tsp |
| All Purpose Flour | 1/8 cup |
| Tomato Paste | 1/4 cup |
| Vegetable Broth | 2.5 cups |
| Salt | 1/2 tsp |
| Red Chilli Powder | 1/2 tsp |
Method
- Heat oil in a sauce pan. Add cumin powder and all purpose flour.
- Keep stirring so that flour is cooked but does not burn.
- Add tomato paste and whisk again.
- Add rest of the things and let it cook. Keep whisking it till it starts to boil.
- Once it starts to boil, lower the heat and cook for about 5 minutes. It will slowly thicken a bit. Turn off the heat.
- Tomato Enchilada Sauce is ready for enchiladas.
Notes
- If you don’t have tomato paste, you can use tomato puree but double the quantity of the puree.
- You can also add pureed jalapenos to the sauce to make it more spicy.
Summary
Recipe Name
Tomato Enchilada Sauce
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
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