Chipotle Enchilada Sauce

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Chipotle Enchilada Sauce at home. For $1.94 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 2. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 228 calories, 8g of protein, and 4g of fat per serving. A few people made this recipe, and 17 would say it hit the spot. It is brought to you by Sumptuous Spoonfuls. If you have fresh cilantro leaves, of, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a sauce. Overall, this recipe earns a tremendous spoonacular score of 92%. Similar recipes include Chipotle and Ancho Cocoan Enchilada Sauce, Enchilada Pie with 2 Minute Enchilada Sauce, and Chipotle Chicken Enchilada Chowder.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

3 cups canned tomatoes, blended, with juices (measured after blending)

1/4 teaspoon cinnamon

1/2 teaspoon cumin

2 Tablespoons fresh cilantro leaves, chopped

1 - 5 cloves of garlic, peeled & chopped

1 teaspoon ground chipotle pepper

1 teaspoon oil

2 Tablespoons fresh oregano leaves, chopped

1/2 teaspoon salt

2 teaspoons sugar

1 cup chopped sweet onion

1 cup chopped sweet pepper

1 small chunk of dark, bittersweet chocolate (about 1/2 oz.)

Equipment:

sauce pan

immersion blender

blender

Cooking instruction summary:

Heat the oil over medium heat in a saucepan and add the garlic, onion and bell pepper. Saute until the onion is translucent and tender. Add the remaining ingredients, bring to a boil then reduce heat to a simmer and cook for 20 - 30 minutes or so, stirring occasionally. Remove from heat and allow the sauce to cool for a bit, then blend in a blender (or with an immersion blender) until smooth. Use for enchiladas, Mexican style casseroles or pizza sauce.

 

Step by step:


1. Heat the oil over medium heat in a saucepan and add the garlic, onion and bell pepper.

2. Saute until the onion is translucent and tender.

3. Add the remaining ingredients, bring to a boil then reduce heat to a simmer and cook for 20 - 30 minutes or so, stirring occasionally.

4. Remove from heat and allow the sauce to cool for a bit, then blend in a blender (or with an immersion blender) until smooth. Use for enchiladas, Mexican style casseroles or pizza sauce.


Nutrition Information:

Quickview
227k Calories
8g Protein
3g Total Fat
47g Carbs
44% Health Score
Limit These
Calories
227k
11%

Fat
3g
6%

  Saturated Fat
0.43g
3%

Carbohydrates
47g
16%

  Sugar
27g
31%

Cholesterol
0.0mg
0%

Sodium
1089mg
47%

Get Enough Of These
Protein
8g
17%

Vitamin C
134mg
164%

Vitamin A
3530IU
71%

Manganese
1mg
63%

Vitamin K
58µg
55%

Vitamin B6
1mg
52%

Vitamin E
7mg
49%

Fiber
12g
48%

Iron
7mg
43%

Potassium
1440mg
41%

Copper
0.79mg
40%

Vitamin B3
5mg
29%

Folate
112µg
28%

Magnesium
107mg
27%

Vitamin B1
0.38mg
25%

Calcium
249mg
25%

Vitamin B2
0.32mg
19%

Phosphorus
181mg
18%

Vitamin B5
1mg
14%

Zinc
1mg
10%

Selenium
4µg
6%

covered percent of daily need
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Food Trivia

You can cook an egg on a sidewalk at 158°F (70°C).

Food Joke

Two foreign nuns have just arrived in the USA by boat and one says to the other, "I hear that the people of this country actually eat dogs." "Odd," her companion replies, "but if we shall live in America, we might as well do as the Americans do." Nodding emphatically, the Mother Superior points to a hot dog vendor and they both walk towards the cart. "Two dogs, please," she says. The vendor is only too pleased to oblige and he wraps both hot dogs in foil and hands them over the counter. Excited, the nuns hurry over to a bench and begin to unwrap their "dogs." The Mother Superior is first to open hers. She begins to blush and then, staring at it for a moment, leans over to the other nun and whispers cautiously, "What part did you get?"

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