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Chicken Enchilada Sauce

This Chicken Enchilada Sauce delivers a burst of flavor that elevates any dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Sauce
Cuisine: Mexican
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can 15 oz diced tomatoes
  • 2 cups chicken broth
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Equipment

  • Medium saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Blender or immersion blender

Method
 

  1. In a medium saucepan, heat the olive oil over medium heat.
  2. Add the diced onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute.
  4. Mix in the chili powder, cumin, and smoked paprika.
  5. Pour in the diced tomatoes and chicken broth, stirring well.
  6. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 20 minutes.
  7. Use an immersion blender to puree the sauce until smooth.
  8. Stir in lime juice and adjust seasoning with salt and pepper.

Notes

For an extra depth of flavor, roast the tomatoes before adding them to the sauce.