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 sauceā€¦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/

Crockpot Spiced Orange Cranberry Sauce

Crockpot Spiced Orange Cranberry Sauce | cookeatbehealthy.com

Thanksgiving Dinner must-haves for me include the usual suspects…turkey, potatoes, stuffing, Apple Wheat Berry Salad, Green Bean Casserole CEBH Style, some kind of bread, a delicious dessert like the one coming up in my next post, and cranberry sauce.  Unfortunately, in my immediate family I’m the only cranberry sauce aficionado…but that has never stopped me from making it just for myself!  So today I’m sharing my recipe for a simple Crockpot Spiced Orange Cranberry Sauce that you can make days ahead and check at least one item off your to-do meal preparation list!

Crockpot Spiced Orange Cranberry Sauce | cookeatbehealthy.com

When I was growing up my mom made what she called cranberry sauce for Thanksgiving.  In reality what she made was actually a cranberry relish since it wasn’t cooked.  I remember her clamping the old fashioned grinder onto the end of the counter, then cranking the handle like crazy to grind a bag of frozen cranberries and a couple oranges into the bowl which I was tasked with holding.  It was a big responsibility for me to make sure I held that bowl still and didn’t let any of the juices dribble onto the floor!  Then she added sugar – what seemed like mounds of sugar – to sweeten that tart relish.  After that, she’d pop it into the fridge to chill and macerate for a day or two before our Thanksgiving feast.  

Crockpot Spiced Orange Cranberry Sauce | cookeatbehealthy.com

This recipe borrows the basics ~ cranberries and oranges ~ from mom’s cranberry relish, but omits the sugar, and instead, sweetens the sauce with maple syrup and honey.  Then I spiced things up just a little bit with cinnamon, cloves, and nutmeg.  And finally to add a little depth of flavor I splash in some vanilla.  The ingredients simmer in a crockpot over low heat for just a couple hours, until the berries are softened.  About 90 minutes into the cooking process I mash the berries with the back of a spoon until they’re somewhat crushed, but still have plenty of texture.  I let it continue to cook about 30 minutes more, transfer the sauce to a storage container, and pop it in the fridge until ready to serve.  The sauce will thicken as it cools and be the perfect texture to accompany your expertly roasted turkey, to top a luscious dessert (subscribe so you don’t miss the next post for just such a dessert), or as a condiment on your leftover turkey sandwiches!

Crockpot Spiced Orange Cranberry Sauce | cookeatbehealthy.com

Whats your favorite food related Thanksgiving memory?  Tell me about it in the comments…I really do love to read them all!!! 

Crockpot Spiced Orange Cranberry Sauce
Serves 24
Here's the easiest, most delicious, make-ahead Cranberry Sauce recipe you've been looking for to round out your Thanksgiving menu!
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
60 calories
15 g
0 g
0 g
0 g
0 g
61 g
2 g
12 g
0 g
0 g
Nutrition Facts
Serving Size
61g
Servings
24
Amount Per Serving
Calories 60
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 2mg
0%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
8%
Sugars 12g
Protein 0g
Vitamin A
1%
Vitamin C
20%
Calcium
2%
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. 8 cups fresh or frozen cranberries, rinsed and drained
  2. 2-3 oranges, zested and juiced for about 1 cup fresh squeezed orange juice
  3. 1 tsp ground cinnamon
  4. Scant 1/4 tsp ground nutmeg
  5. Scant 1/4 tsp ground cloves
  6. 2 tsp vanilla extract
  7. 3/4 cup pure maple syrup
  8. 1/4 cup honey
Instructions
  1. Place all ingredients in crockpot, stir to combine and replace lid.
  2. Set heat to low and simmer for a total of about 2 hours.
  3. After 90 minutes cooking time has elapsed, stir sauce.
  4. Using the back of large stirring spoon, mash the berries until there's a good mixture of textures - including a few whole berries as well.
  5. Replace lid and cook another 30 minutes, then stir again.
  6. Mash the berries more if desired.
  7. Transfer to a covered dish and store in refrigerator for up to 10 days.
Notes
  1. The sauce thickens and the flavors meld as it chills in the fridge. This is one more reason to make it a couple days in advance.
  2. Use as an accompaniment to turkey, as a sandwich condiment, or in desserts as desired
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calories
60
fat
0g
protein
0g
carbs
15g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/