Chunky Enchilada Sauce

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Servings: 1 Difficulty: Intermediate
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A rich, homemade vegan sauce with visible bits of onion and green chilies for authentic texture.
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This chunky enchilada sauce is a vibrant, plant-based alternative to store-bought jars, delivering deep umami flavors with a subtle kick from green chilies. By sautéing onions and garlic before simmering them with crushed tomatoes and chili powder, you build a complex flavor base that is both comforting and robust. The addition of soy sauce adds savory depth, while cornstarch ensures a perfect, glossy consistency without any dairy. ItâÂÂs ideal for smothering rolled enchiladas, topping burritos, or serving as a hearty dipping sauce. Quick to prepare with pantry staples, this recipe brings restaurant-quality taste to your weeknight dinner table effortlessly.

Chunky Enchilada Sauce recipe image
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Chunky Enchilada Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 115.9

Description

This chunky enchilada sauce is a vibrant, plant-based alternative to store-bought jars, delivering deep umami flavors with a subtle kick from green chilies. By saut&# 195;©ing onions and garlic before simmering them with crushed tomatoes and chili powder, you build a complex flavor base that is both comforting and robust. The addition of soy sauce adds savory depth, while cornstarch ensures a perfect, glossy consistency without any dairy. ItâÂÂs ideal for smothering rolled enchiladas, topping burritos, or serving as a hearty dipping sauce. Quick to prepare with pantry staples, this recipe brings restaurant-quality taste to your weeknight dinner table effortlessly.

Ingredients

Directions

  1. Place the chopped onion, crushed garlic cloves, and 1/4 cup of water in a large saucepan over medium heat.
  2. Cook, stirring occasionally, for about 5 minutes until the onion begins to soften and become translucent.
  3. Add the crushed tomatoes, chopped green chilies, chili powder, and ground cumin to the saucepan.
  4. Stir well to combine all ingredients thoroughly.
  5. Cover the saucepan and reduce heat to low; simmer gently for 15 minutes to allow flavors to meld.
  6. Uncover and add 1 cup of water and the soy sauce to the mixture, stirring to incorporate.
  7. In a small bowl, whisk the remaining 1/2 cup of water with the cornstarch (or arrowroot) until smooth and free of lumps.
  8. Pour the cornstarch slurry into the simmering sauce while stirring constantly.
  9. Continue to cook, stirring frequently, for 2-3 minutes until the sauce thickens to your desired consistency.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 115.9kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 480.0mg20%
Total Carbohydrate 24.5g9%
Dietary Fiber 7.2g29%
Sugars 6.0g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: enchilada, sauce, vegan, chunky, mexican, tomato, chili, green, chilies, onion, garlic, cumin, homemade, dairy-free, cornstarch, soy-sauce, simmered, spicy, comfort-food
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