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Chunky Enchilada Sauce

Chunky Enchilada Sauce recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 115.9
Dietary: Vegan, Vegetarian
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
  • 1 Onion; chopped
  • 2 Garlic Cloves; crushed
  • 1/4 cup Water
  • 1 can Crushed tomatoes (28 oz)
  • 1 can Green chilies; chopped (can)
  • 3 tablespoon Chili powder
  • 1/2 teaspoon Ground cumin
  • 1 1/2 cup Water
  • 1 tablespoon Soy sauce
  • 3 tablespoon Cornstarch(or 2 t arrowroot)
Directions
  1. 1
    Place the chopped onion, crushed garlic cloves, and 1/4 cup of water in a large saucepan over medium heat.
  2. 2
    Cook, stirring occasionally, for about 5 minutes until the onion begins to soften and become translucent.
  3. 3
    Add the crushed tomatoes, chopped green chilies, chili powder, and ground cumin to the saucepan.
  4. 4
    Stir well to combine all ingredients thoroughly.
  5. 5
    Cover the saucepan and reduce heat to low; simmer gently for 15 minutes to allow flavors to meld.
  6. 6
    Uncover and add 1 cup of water and the soy sauce to the mixture, stirring to incorporate.
  7. 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. 8
    Pour the cornstarch slurry into the simmering sauce while stirring constantly.
  9. 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
Read it online: https://www.chefs-mate.com/recipe/chunky-enchilada-sauce/