Enchilada sauce
Serves 4
Easy
Prep:
Cook:
Make this tomato-based sauce with garlic and spices to top enchiladas before baking. Perfect for a Mexican-inspired feast
Skip to ingredients
Units:
- 2 tsp olive oil
- 2 garlic clovespeeled and finely chopped
- 1 x 400g can chopped tomatoes
- ½ tsp caster sugar
- 1 tsp cumin
- ½ tsp cinnamon
Nutrition: Per serving
- kcal42
- fat2g
- saturates0.2g
- carbs4g
- sugars4g
- fibre1g
- protein1g
- salt0.02g
Method
step 1
Warm the olive oil in a small saucepan over a medium heat. Add the garlic and cook for 2 mins until fragrant.
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.
