Store-bought enchilada sauce almost always has a LOT of oil and this recipe is oil-free and quite easy to make so why not.
Canned tomatoes are one of those ingredients that I like to always have on hand. I’ve even found them at Costco. They had diced, stewed, and tomato paste. This recipe calls for “puree” tomatoes and you could make your own if you can’t find it canned.
Pureed tomatoes are very similar to tomato sauce, but usually thicker. You could substitute tomato sauce in this recipe and since you’ll be cooking the sauce, it will become thicker.
To make pureed tomatoes from canned diced or whole, add the drained tomatoes into a blender and blend well. Strain out the seeds and then proceed with the recipe.
Tomatoes are a rich source of vitamin C, antioxidants that support clean and high functioning red blood cells, and contain all four carotenoids including the more popular of them all; lycopene, which is known for fighting disease like cancer and protects your cognitive health.
The garlic, lemon juice, and spices are what make this enchilada sauce pop with layers of flavor. Its such a simple recipe and can be frozen in little ice cube trays to make it easy for you for future recipes.
Try this plant-based sauce on a few of these recipes:
No need for store-bought junk-filled, inflammatory building enchilada sauce! This is one recipe you can feel good about!
Aside from using this delicious sauce in this Enchilada Bake recipe, you can use this sauce in a variety of dishes like topping in onto your beans & avocado toast, or subbing it for the cream for a Potato Gratin, creating a Mexican twist!
I’d love to hear your feedback in the comments below for this Enchilada Sauce recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
- 1 28 oz can tomato puree
- 1 small onion chopped, about 1 cup
- 3 cloves garlic minced
- 2 1/2 Tbl chili powder
- 2 tsp cumin
- 1 tsp herbs de provence
- 2 Tbl lemon
- 1/4 tsp cayenne pepper or more to your taste (optional)
- 1 tsp sea salt
- 1 tsp ground pepper
- In a large skillet, heat about 1/4 cup water over medium heat and add onions to cook. Let the pan dry out and onions brown a bit. Add garlic and cook for another in minute.
- Pour the tomato puree into the carafe of a blender and add the onion, garlic mix, chili powder, cumin herbs de provence, cayenne, lemon juice, salt and pepper. Puree until the sauce is smooth.
- Pour the sauce back into the onion skillet and bring to a simmer over medium heat. Lower heat and simmer for 15 minutes.