Enchilada sauce
- Charlotte Pike
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 3.7 out of 5.10 ratingsRate
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Make this tomato-based sauce with garlic and spices to top enchiladas before baking. Perfect for a Mexican-inspired feast
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Ingredients
Nutrition
Units:
MetricUS
-
2 tsp olive oil
-
2 garlic cloves
peeled and finely chopped
-
1 x 400g can chopped tomatoes
-
½ tsp caster sugar
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1 tsp cumin
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½ tsp cinnamon
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Nutrition: Per serving
- kcal42
- fat2g
- saturates0.2g
- carbs4g
- sugars4g
- fibre1g
- protein1g
- salt0.02g
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Method
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step 1
Warm the olive oil in a small saucepan over a medium heat. Add the garlic and cook for 2 mins until fragrant.
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step 2
Add the chopped tomatoes, season with the caster sugar and plenty of salt and pepper, then stir in the spices. Bring to a gentle simmer and stir regularly. Allow to cook for around 15 mins until thickened. Pour the sauce over enchiladas before baking.
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A star rating of 3.7 out of 5.10 ratings
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