Easy enchilada sauce with a tangy tomato taste and smoky base. So simple to make, healthy and super flavorful, you’ll wonder why you ever bought it!
Enchilada sauce can either make or break a recipe, so finding a good one is like striking gold…just much less profitable in the money department. If fact, it’s not cheap.
Homemade Enchilada Sauce Vs Store Bought Sauce
My favorite store brand is almost $3 a pack, and since I’m a saucy kind of gal, I use 2 packets in my enchiladas. So sauce alone I’m forking out $6! That’s when I decided I needed to look at that packet’s ingredients and just make my own. And that I did! Homemade vegan easy enchilada sauce to the rescue!
I like my enchilada sauce with a tangy tomato taste and smoky base. I like the deep dark flavored sauces versus the light and fresh. To make my own meant a little extra time, so easy and quick was a must.
Easy Enchilada Sauce In Minutes!
Well people, I’m here to tell you, if I can do this with a baby, a 3 year old and 4 year old, you too can find a few extra minutes in your week! Honestly, this takes all of about 5 minutes.
I even whisk it all up in the pot I’m cooking it in. It’s a ONE pot sauce. And make sure it’s a big pot because you will want to have loads of extra to freeze. If you’re saucy like I am, then just go ahead and make a vat full. You’ll be eating it with a spoon I’m sure. I mean, someone has to taste this easy enchilada sauce as it’s cooking right?!
I know you’re writing down all these ingredients now. So another thing to write down so you don’t forget is to tag me when you make this homemade vegan easy enchilada sauce.
I really really love seeing all your comments and feedback, so leave a comment here, find me on Facebook or tag me on Instagram at both @veggiesdontbite #veggiesdontbite so I don’t miss it! Instagram decided to pick and choose what they want to show you, and I’ve been missing some of your tags. So don’t forget to tag me in your main comment, I really don’t want to miss it! I do respond to each and every comment I see!
- 2 cups tomato sauce
- 2 cup veggie broth , low sodium if needed
- 1 teaspoon apple cider vinegar
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon smoked paprika
- 1 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Himalayan pink salt to taste I used a little under 1 teaspoon
- 1 tablespoon brown rice flour or regular flour if not concerned about gluten free
- Place ingredients into a pot and whisk until combined. Place pot on stove top and bring to a simmer.
- Simmer slowly until cooked down by 1/2 or until thickened to liking. Use for recipes, as a dip or as a drizzle over main dishes.
While cooking, the more you reduce the more concentrated the flavors will be, so if you prefer a milder flavor don’t reduce as much.