Roasted Tomato Enchilada Sauce

Roasted Tomato Enchilada Sauce is the best homemade enchilada sauce you will ever make.  Smoky, roasted tomatoes and peppers blended with onion and spices is the perfect addition to homemade enchiladas.  Weight Watchers friendly- 1 SmartPoint!

Who else agrees that it’s all about the sauce?  I live for a good sauce and making my own sauces has become a really enjoyable hobby.  With a little bit of patience, you can make your own delicious sauces at home instead of buying pre-made sauces that are full of preservatives.  My Roasted Tomato Enchilada Sauce is the best homemade enchilada sauce you will ever make.  Smoky, roasted tomatoes and peppers blended with onion and spices is the perfect addition to homemade enchiladas.  This is a Weight Watchers friendly recipe and 1 cup is 1 SmartPoint.

When I started Weight Watchers years ago, I really started to pay attention to the ingredients in jarred sauces and dressings.  There are so many random ingredients in “healthy” sauces that I would just rather make my own.  Making your own sauces ensures you know exactly what ingredients are in the sauce and it’s fresh.  Curious about what other sauces and dips I’ve made, click here and you will find other homemade sauces I live for!

My Roasted Tomato Enchilada Sauce is so delicious and worth the extra effort to make it yourself.  I’m a native Texan, so Tex-Mex and Mexican food are in my blood.  The taste of this sauce immediately transports me to my favorite restaurant back in Texas.  It’s slightly smoky, packed with delicious flavor, and great on pretty much anything!  I like to make this sauce on Sunday to have on hand during the week.  This recipe makes 4 cups, so you can use 2 cups for enchiladas during the week then freeze the rest!!

To start, cut roma tomatoes in half, quarter a white onion, peel garlic clove, and add to a sheet pan.  Drizzle the top with olive oil and season with salt and pepper.  Roast at 375 degrees for 40 minutes.

What makes this sauce authentic is the guajillo pepper.  Have you ever cooked with dried peppers before?  I was intimated at first, but after cooking with dried guajillo peppers I realize it’s not hard!  Cut off the stem of guajillo pepper and shake it to remove the seeds.  In a skillet over medium heat, add olive oil and cook the guajillo pepper for about 5 minutes.

Once tomatoes have roasted in the oven and have cooled, gently remove the skin from the tomatoes (they will come off very easily).

Add tomatoes, garlic, onion, guajillo peppers, salt, pepper, cumin, cayenne, oregano, and lime juice to a food processor (or blender).  Pulse until smooth (there will be a lot of seeds in the liquid).

Pour liquid into a sauce pan and heat over medium low heat.  Add vegetable broth, lime juice, and tomato sauce.  Bring to a boil then let simmer for 20 minutes.

Strain the sauce to remove all the seeds from the liquid then store in the refrigerator until you are ready to use!

Roasted Tomato Enchilada Sauce is the best homemade enchilada sauce you will ever make.  Smoky, roasted tomatoes and peppers blended with onion and spices is the perfect addition to homemade enchiladas.  Freezer friendly and guaranteed to replace those canned sauces!  Weight Watchers friendly recipe and 1 cup is 1 SmartPoint.

I hope you enjoy these bites of flavor!

Serves Makes 4 Cups, 1 Cup Per Serving

0

Roasted Tomato Enchilada Sauce

1 SMARTPOINT per serving

10 minPrep Time

1 hr, 8 Cook Time

1 hr, 18 Total Time

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Ingredients

• 10 Roma Tomatoes
• ½ Medium White Onion
• 2 Tablespoon Olive Oil
• 2 Teaspoons Salt
• 2 Teaspoons Pepper
• 2 Garlic Cloves
• 2 Teaspoons Mexican Oregano
• 2 Dried Guajillo Peppers
• 2 Teaspoons Cumin
• ½ Cup Vegetable Broth
• ½ Cup Canned Tomato Sauce
• Juice of half lime

Instructions

1. Preheat oven to 375 degrees.
2. Cut tomatoes in half and onion in quarters.
3. Spray baking sheet with cooking spray.
4. Lay tomatoes face down, onion, and garlic on baking sheet.
5. Drizzle top with 1 tablespoon olive oil and season with 1 teaspoon salt & 1 teaspoon pepper.
6. Roast in the oven for 40 minutes.
7. Cut the stems off the guajillo peppers and shake out the seeds.
8. In skillet over medium heat, add 1 tablespoon olive oil.
9. Add guajillo peppers. Cook for 5 minutes.
10. Once tomatoes have roasted in the oven and have cooled, gently remove the skin from the tomatoes (they will come off very easily).
11. Add tomatoes, garlic, onion, guajillo peppers, 1 teaspoon salt, 1 teaspoon pepper, cumin, cayenne, oregano, and lime juice to a food processor (or blender).
12. Pulse until smooth (there will be a lot of seeds in the liquid).
13. Pour liquid into a sauce pan and heat over medium low heat.
14. Add vegetable broth, lime juice, and tomato sauce. Bring to a boil then let simmer for 20 minutes.
15. Strain the sauce to remove all the seeds from the liquid.
16. Store in the refrigerator for up to 5 days or freeze for later!

Notes

Nutrition is based on the NEW Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.

NUTRITION: Makes 4 Cups, 1 Cup Per Serving- (1 SmartPoint Per Serving) CALORIES: 30 FAT: 2.5 SATURATED FAT: 0.3 CARBS: 1.6 FIBER: 0.2 SUGARS: 0.3 PROTEIN: 0.3

7.8.1.2

175

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