Homemade Red Enchilada Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick homemade red sauce for enchiladas made from canned tomatoes, chipotle, and spices. Smoky and slightly spicy with deep flavor. Better than canned versions and ready in minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 28 ounces diced tomatoes ((1 28-ounce can))
- 1 chipotle pepper in adobo sauce ((these can be found near the canned jalapeños at most grocery stores))
- 1 small white onion (diced)
- 2 teaspoons cumin (divided)
- 2 teaspoons minced garlic
- 2 tablespoons sugar
- 1 cup chicken or vegetable broth
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 400mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 26mg
- Calcium
- 37mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 400MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.