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Homemade Enchilada Sauce

Prep Time 35 minutes
Servings 20 enchiladas
Easy to make, and it can be stored! This sauce is hard to beat!

Ingredients

  • 2 Tsp Oil
  • 1 Onion (Minced)
  • 1 Large Can Tomato Juice (46 oz )
  • 2 cloves Garlic (minced)
  • 4 Tbs Chili powder
  • 1 tsp Salt
  • 2 Tbs Vinegar
  • ½ tsp Dried Oregano
  • 1 tsp Cumin

Instructions 

  • In a large pot or dutch oven, add the oil, garlic and saute the onions until they appear translucent.
  • Add the spices, and tomato juice, vinegar, amd bring the sauce to a simmer.
  • Simmer for 30 minutes. Pour over enchiladas.
  • if you have leftover sauce it can be stored in the freezer. Be sure to cool it completely before putting in into the freezer

Notes

I have also used a large jar of canned tomatoes, but then I used my immersion blender to make it smooth! You can also make this spicier by adding some spicy salsa, or a jalapeno! 
Course: Main Course
Keyword: enchilada sauce