Homemade enchilada sauce is quick and easy to make, with only a few ingredients and fifteen minutes worth of work. Never eat the canned stuff again! Makes about 3 cups of sauce.
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Stephanie Stiavetti
1onionchopped (about a cup)
Two 14.5 ouncecansdiced tomatoes
2tablespoonsfreshly chopped oregano leaves
1teaspoonfreshly chopped rosemary leaves
1teaspoonfreshly-ground black pepper
In a large skillet, heat olive oil over medium heat. Add onions and cook until browned, about 10 minutes. Add garlic and cook for another minute. Pour onions and garlic into the carafe of a blender and add tomatoes, chili powder, cayenne, cumin, oregano, rosemary, lemon juice, salt, and pepper. Puree the sauce until completely smooth.
Wipe out the skillet with a paper towel to remove any leftover onions. Pour the sauce into the skillet and bring to a simmer over medium heat. Lower heat and simmer for 15 minutes. Salt and pepper to taste and pour over enchiladas.