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This red enchilada sauce recipe is easy to make and just takes a few minutes! Use your blender to make your healthy enchilada sauce the right consistency for you, and enjoy a traditional red enchilada sauce on your dinner tonight!
I might be a little biased but I think this is a super easy to make red enchilada sauce, and a healthier option than most store brands.
Canned red enchilada sauce is not great for most healthy eating plans and it’s loaded with sodium. This homemade red enchilada sauce is lower in sodium, has fewer ingredients, and makes a good amount (in a little time)!
You can freeze this red enchilada sauce for use in whatever recipes you like! Having some prepped ahead of time so I can just thaw it out and use it for enchiladas, healthy carne asada, or even with tacos / burritos!
No. Red chili sauce and taco sauce are usually pretty thick and are made with a variety of other peppers. I think that this easy red enchilada sauce is closer to a true enchilada flavor and not quite the same thing as a taco sauce or a red chili sauce.
How do I make this enchilada sauce?
- Add all the ingredients for the enchilada sauce into a large sauce pan.
- Bring the sauce to a boil in high heat. Then reduce the heat to medium and allow the chili pods to simmer for 15-20 minutes until the pods are soft.
- Allow the chili pods to cool then dump all the contents on the sauce pan into a blender. Blend until the sauce is smooth.
- Use the sauce immediately or store in the refrigerator/freezer until ready to use. The sauce will last for 5-7 day in the fridge and up to a month in the freezer.
Healthy Eating Plans
21 Day Fix:
This is a tough one–I’d personally count a 1/2 yellow container per 1/2 cup serving for the sauce, but peppers are technically free. The carbs are high with these though, so I feel better counting it.
Weight Watchers:
This is technically it’s a zero point food because peppers aren’t usually counted–but like I mentioned for the 21 Day Fix, this recipe has carbs because there are so many peppers. Count it as you see fit ;)
{The Best} Healthy Red Enchilada Sauce Recipe
Equipment
- Kitchen Knife
- Cutting Board
- Vitamix Blender
Ingredients
- 20 Colorado red chili pods dried, stemmed, and seeded
- 3 cups water
- ¼ cup white vinegar
- 1 tsp oregano
- ½ tsp allspice
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Add all the ingredients for the enchilada sauce into a large sauce pan. 20 Colorado red chili pods, 3 cups water, 1/4 cup white vinegar, 1 tsp oregano, 1/2 tsp allspice, 1 tsp garlic powder, 1 tsp onion powder
- Bring the sauce to a boil in high heat. Then reduce the heat to medium and allow the chili pods to simmer for 15-20 minutes until the pods are soft.
- Allow the chili pods to cool then dump all the contents on the sauce pan into a blender. Blend until the sauce is smooth.
- Use the sauce immediately or store in the refrigerator/freezer until ready to use. The sauce will last for 5-7 day in the fridge and up to a month in the freezer.
Video
Notes
Nutrition
Make This Recipe?
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I make my own enchilada sauce all the time. You are right, it has way less salt. :)