A Super-Easy Veggie Forward Red Sauce for Enchilada’s and So Much More!
Here is a super-fast, homemade enchilada sauce that you can mix up in no time with veggies and pantry items you probably already have on hand! Using bone broth will enhance the taste and contribute extra protein to the dish. Feel free to add whatever veggies you have laying around and need to use up. Same goes for whatever protein you have on hand such as leftover cooked chicken (what I used last night), cooked leftover ground meat/protein, beans, etc. The base calls for onions and peppers but feel free to experiment with adding other veggies such as zucchini, cabbage, carrots, chopped kale, baby spinach (add spinach at the very end and close the lid to steam).
Ingredients:
- 2 Tbs olive, avocado oil or ghee
- 1 chopped onion
- 1 chopped bell pepper
- 4 tsp tomato paste (if you opened a fresh can for this, transfer the remainder into a glass jar and freeze for future use)
- 4 minced garlic cloves
- 3 Tbs chili powder (you can substitute or combine chili powders to = 3 Tbs: For ex: I used chipotle, ancho, and chili powder, 1 Tbs each. You can also use taco seasoning, but make sure it’s homemade or with no added sugars, preservatives, or fillers, etc.)
- 3 cups chicken or vegetable broth
** Rotisserie chicken, ground beef/ground protein of choice, cheese of choice, whole grain tortillas, cooked beans, cooked whole grain, cooked root veggies (winter squash, sweet potatoes for ex), sour cream or Greek yogurt, chopped scallions, avocado and cilantro.
Instructions:
- Place the oil/ghee into a skillet over medium heat.
- Add the onion and peppers and cook until softened, 5-6 minutes. (Any other veggies (except spinach (add at the end)) can also be added during this time; you may need to experiment with time of cooking depending on how different veggies cook)
- Stir in the tomato paste, garlic, chili powder and cook until fragrant, ~30 seconds. (Once you smell the garlic, it’s good to go).
- Gradually add the broth, mixing to incorporate the ingredients and bring to a simmer.
- That’s it! Enchilada sauce is DONE!
Now here are some ideas:
1. For Enchilada’s: Reserve about half the sauce then add some rotisserie chicken, ground cooked protein or beans of choice to the remainder. Spread 1 cup of the sauce in the bottom of a 13x 9 pan. Roll the protein filling into the whole grain tortilla shells, place seam side down, top with cheese and a drizzle of the sauce, surround with remaining sauce and bake at 325 until bubbly and you’ve got yourself healthy and homemade enchiladas!
2. Bowls: No tortillas? Add your cooked protein to the enchilada sauce and serve over cooked whole grains, cooked root veggies (sweet potato, butternut squash, acorn squash, etc), and add cheese, cilantro, sliced scallions, chopped avocado etc. for garnish.
3. Southwestern Eggs: Leftover enchilada sauce? Pour it over eggs for a lovely “southwestern” style omelet; garnish with cheese, avocado, scallions, cilantro, etc
4. Salad: If your enchilada sauce is really thick with protein, this would make a great topping for a “Mexican style” salad over chopped greens, additional veggies, avocado, scallions, cilantro, sour cream/Greek yogurt, cheese, you name it!
Christina Krisciunas, MSW, RDN, LD
Recipe adapted from ATK The Complete Modern Pantry
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