Five Minute Blender Enchilada Sauce

5 Minute Blender Enchilada Sauce | cookeatbehealthy.com

I have a passion for spicy foods.  Anybody who’s read my blog regularly, or who knows me even a little, knows I like it hot!  I also enjoy many different ethnic cuisines such as Mexican, Indian, Thai, and Chinese – just to name a few!  If given a choice I almost always choose an ethnic restaurant when going out to eat, and I typically order one of the hotter and spicier items on the menu!  I am getting braver when it comes to turning out more ethnically diverse dishes from my own kitchen, but I’ve never been shy about trying Mexican recipes like enchiladas.  I know that much of what we prepare here in the U.S. is not authentic Mexican food, but that doesn’t mean it’s not just as tasty – it’s just an Americanized version!  And as an American…I’m okay with that!

5 Minute Blender Enchilada Sauce | cookeatbehealthy.com

One of my family’s favorite meals is Chicken Enchiladas.  But since adopting the CEBH Lifestyle we’ve not had them – partly because I’m avoiding dairy as much as possible (and nobody – I repeat NOBODY wants cheese-less enchiladas), but mostly because I refuse to eat processed foods such as canned enchilada sauce.  That stuff is loaded with additives and preservatives, and other ingredients that I’m trying to avoid as much as possible!  

5 Minute Blender Enchilada Sauce | cookeatbehealthy.com

The other day I was in the kitchen, eyeballing a package of chicken breasts I had thawing, and wondering what the heck I was going to make for dinner!  I really wanted enchiladas, yet didn’t want to compromise my eating plan.  However,  once I began thinking about what makes enchilada sauce so yummy I knew I could make a homemade version that would put the store-bought sauce to shame!  Obviously it has a tomato base and seasonings…so I looked in the pantry and found a can of organic fire roasted tomatoes and a can of tomato sauce…this seemed like a great place to start!  I knew some chili powder was needed, onions and roasted garlic would also be key components of my version of enchilada sauce, as well as a generous portion of smoky cumin!  I used roasted garlic I had tucked away in the fridge for just such an occasion – I always make several bulbs at a time when I make roasted garlic, then refrigerator the unused cloves to use in other recipes.  You can also purchase roasted garlic at the store, but to see how I make it, click here.  As I was blending it all together I realized I needed a little liquid to get just the perfect saucy consistency so I added chicken stock for a little more flavor, but you could certainly substitute water for a vegan version of enchilada sauce!  

5 Minute Blender Enchilada Sauce | cookeatbehealthy.com

In the end, I absolutely could not have been happier with this incredible enchilada sauce!  It tastes better – fresher and more authentic than any sauce I’ve ever had from a can!  I did eventually make those Chicken Enchiladas for dinner…but that’s another post…keep an eye out for that recipe coming up soon on CEBH!!!

5 Minute Blender Enchilada Sauce | cookeatbehealthy.com

If you’ve got 5 minutes and a few simple pantry items, then you’ve got a homemade enchilada sauce that will knock your stocks off!  Try this once and you’ll never go back to the canned version…I promise!

Five Minute Blender Enchilada Sauce
Serves 12
If you've got 5 minutes and a few basic pantry items then you can make this fresh and flavorful no-cook enchilada sauce!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
23 calories
4 g
1 g
0 g
1 g
0 g
69 g
181 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
69g
Servings
12
Amount Per Serving
Calories 23
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 1mg
0%
Sodium 181mg
8%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
4%
Sugars 2g
Protein 1g
Vitamin A
10%
Vitamin C
6%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 14.5 ounce can fire roasted tomatoes
  2. 1 8 ounce can tomato sauce
  3. 1/2 of a large onion, cut into chunks
  4. 1 entire bulb of roasted garlic, or about 1 tbsp store-bought
  5. 1 tbsp ground cumin
  6. 2 tbsp chili powder
  7. 1/2 tsp salt
  8. 1 cup chicken stock or water
Instructions
  1. Place all the ingredients in a blender, secure the lid, and blend on low until everything is well combined.
  2. Gradually increase speed, blending 3-5 minutes until sauce is well blended and smooth.
  3. If desired, add more liquid for a thinner sauce.
  4. Taste for seasoning and adjust as desired.
Notes
  1. This sauce makes enough for a huge pan of enchiladas with some sauce leftover.
  2. Leftovers can be stored in the refrigerator for several days, or transferred to the freezer for use at a later date.
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calories
23
fat
0g
protein
1g
carbs
4g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/

Make Ahead Mexican Meal Must-Haves

I’m so excited to share my inaugural post from ‘Cook Eat Be Healthy’ with all of you!  If there’s one ethnic cuisine my entire family always agrees on, it’s Mexican!  We all love the savory blends of favors….the smokiness of cumin, the sweet onions, the hot (the hotter the better) peppers, the perfectly seasoned meats…I don’t believe any of us have ever had a Mexican meal we didn’t find absolutely delicious.

For the most part, the Mexican meals I prepare at home are pretty healthy.  I tend to slant these meals more toward plant based, with only a small amount of either chicken, beef, or fish as a protein.  But….there are certain must-haves that go along with any Mexican meal.  Two of my absolute favorites are salsa and guacamole.  The problem with purchasing commercial brands is that it’s very difficult to find either of these without many added ingredients that I’m trying to eliminate from my diet.  Do you know how hard it is to find salsa with no added sugar?  Do you also know how easy it is to make your own salsa and guacamole?  Read on and let me show you exactly how quick and easy it is to make these two Mexican Meal Must-Haves.

Before we move on to the salsa recipe let’s talk about tomatoes.  I love tomatoes in all shapes, sizes, and favors, so I feel this is really personal preference as to which variety you choose to use in your own salsa.  If you are lucky enough to grow your own vegetables,  or if you can get to a Farmer’s Market, then absolutely do that.  I look forward to our local Farmer’s Market every year!  For today’s salsa I used red and yellow Campari tomatoes.  They’re sweet and juicy, and just so darn cute!  As for onions…I like to use red onion when I’m making recipes that are not cooked, I just like the flavor and the color they add to my dish.  Then of course, we need hot peppers.  This is where I have a tendency to get a little carried away sometimes, but feel free to use the amount and type of peppers that satisfy your spicy foods tolerance.

Tips:  Removing the membrane and seeds from hot peppers helps to reduce the heat factor!

Most salsa recipes will call for cilantro, but feel free to use as much or as little as you like.  My family is not a fan so I rarely use it at all and we don’t miss it, but for some folks I imagine salsa without cilantro is just wrong!

Make Ahead Mexican Must-Haves | cookeatbehealthy.com

Making salsa is super easy and personalizable, and if you haven’t tried it, now is the perfect time!  After gathering and washing your vegetables, rough chop the onion, tomatoes, and peppers.  Toss the onions and peppers in the bowl of a food processor and pulse a few times.  Toss in the tomatoes, garlic, cumin, and salt, squeeze in the juice of 1/2 lime, and if you’re using cilantro this is the time to add it too.  Pulse again until everything is uniformly chopped.

Tip:  We eat a lot of garlic…..and by a lot, I mean more than is probably socially acceptable, therefore I don’t feel the least bit guilty about using pre-chopped garlic that you can get at the grocery store.  Or in my case….Sam’s Club!

Pre Chopped Garlic | cookeatbehealthy.com

And here’s the finished product:

Homemade Salsa | cookeatbehealthy.com

The other must-have for your Mexican meal is guacamole.  I can’t even begin to express how much I love avocados, but when you amp them up and transform them into this tasty and simple to make guacamole it takes my taste buds to another level of happiness!  For this recipe I use 3 large avocados, about 1/2 a small red onion, a red Fresno pepper, and a jalapeño pepper along with the juice of 1 lime and, of course, garlic!

Homemade Guacamole Ingredients | Cookeatbehealthy.com

Making the guacamole is even easier than making salsa!  Rough chop the onion and peppers, and pulse them a few times in the bowl of a food processor.  Halve the avocados, scoop the flesh out and place in processor bowl with the onions and peppers, add in garlic, salt, and lime juice and process on low until you reach your desired consistency.  I like mine a little bit chunky, but totally smooth is good too!

Tip:  Choosing a perfectly ripe avocado can be challenging, but there are a couple things to remember to help you get a perfect one every time.  The flesh of the fruit (yep….it’s a fruit) should yield slightly under gentle pressure.  Also, if you remove the stem end, it should be a yellowish color underneath.  An avocado that meets both those criteria will be perfect and you’ll never be disappointed!

Homemade Guacamole | Cookeatbehealthy.com

And finally…..as promised….recipes for 2 Make Ahead Mexican Meal Must-Haves!

Fresh Tomato Salsa
Serves 20
Fresh made salsa with no added sugar
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
9 calories
2 g
0 g
0 g
0 g
0 g
40 g
61 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
40g
Servings
20
Amount Per Serving
Calories 9
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 61mg
3%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 0g
Vitamin A
9%
Vitamin C
22%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups rough chopped fresh tomatoes, any variety
  2. 1 red fresno pepper
  3. 1 jalapeño pepper
  4. 1 small red onion
  5. 2 cloves garlic or 2 tsp chopped garlic
  6. 1/2 lime, juiced
  7. 1/2 tsp cumin
  8. 1/2 tsp salt
  9. 1/4 cup chopped cilantro, optional
Instructions
  1. Rough chop the onions and peppers and place in bowl of food processor. Pulse a few times.
  2. Add tomatoes, garlic, lime juice, cumin, salt, and cilantro, then process until everything is uniformly chopped.
Notes
  1. Pour into bowl and enjoy! Store any leftovers in the refrigerator.
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calories
9
fat
0g
protein
0g
carbs
2g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
Guacamole
Serves 12
Fresh homemade guacamole
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
87 calories
6 g
0 g
7 g
1 g
1 g
70 g
102 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
70g
Servings
12
Amount Per Serving
Calories 87
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 102mg
4%
Total Carbohydrates 6g
2%
Dietary Fiber 4g
15%
Sugars 1g
Protein 1g
Vitamin A
8%
Vitamin C
35%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 ripe avocados
  2. 1 red fresno pepper
  3. 1 jalapeño pepper
  4. 1/2 small red onion
  5. 1-2 cloves or 1-2 tsp chopped garlic
  6. 1/2 tsp salt
  7. Juice of 1 lime
Instructions
  1. Rough chop onion and peppers, place in bowl of food processor and pulse a few times.
  2. Halve avocados and scoop flesh into food processor bowl.
  3. Add garlic, salt, and lime juice.
  4. Process to desired consistency.
Notes
  1. Enjoy with chips, veggies, tacos, fajitas......and more! Refrigerate leftovers.
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calories
87
fat
7g
protein
1g
carbs
6g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/

Thanks so much for stopping by and checking out my very first blog post! I look forward to sharing many more recipes and ideas for living a healthy lifestyle!