15 Minute Enchilada Sauce

SusieQusie's Note:

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.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Yield: 3.5 cups

• 1 (29 ounce) can tomato sauce
• ½ 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
• ¼ teaspoon salt
• ½ 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.

Reviews

[LARavenscroft]

Made for 2008 All New Zaar Cookbooks Tag. This was pretty good, but not quite as spicy as we like. I really do like the idea of making my own enchilada sauce and if I make this one again I would add an additional chipotle chile. Used this with Enchiladas De Zucchini. Thanks for posting this Susie!