15 Minute Enchilada Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This was paired with chicken enchiladas in a new cookbook that I have - The Best of America's Test Kitchen 2007. While the enchiladas didn't whet my appetite, the quick sauce caught my eye; namely, no chili powder as an ingredient. Looks simple enough for me. Ingredients:
1 (29 ounce) can tomato sauce |
1/2 cup chopped onion |
3 garlic cloves, minced |
1 chipotle chile in adobo, 1 pepper with sauce, not 1 can |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/4 teaspoon salt |
1/2 cup low sodium chicken broth |
Directions:
1. Whiz all ingredients except oil in a blender until smooth.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add the tomato mixture, bring to a boil, reduce heat to medium-low and simmer until mixture reduces to 3 1/2 cups, 8-10 minutes.
4. Use with your favorite enchilada recipe or freeze for later use.
5. NB - to adjust the heat level, the chipotle seeds can be left in or removed before blending.
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