5-Minute Pumpkin Enchilada Sauce

Introducing the world’s best enchilada sauce! This pumpkin enchilada sauce comes collectively in a blender (no cooking required!) in simply 5 minutes with 9 pantry staple elements.

It’s wealthy, smoky, spicy, and a phenomenal vibrant orange coloration (whats up, antioxidants!). What’s to not love!? Let’s make this factor!

Origin of Enchilada Sauce

The phrase enchilada comes from “enchilar,” which implies “to season with chile.” And chilies are on the coronary heart of enchilada sauce (a.okay.a. probably the most important ingredient in making enchiladas).

Enchiladas may have developed from an analogous Mayan dish and date again to not less than 1831, with the primary printed recipe in a cookbook known as El Cocinero mexicano (source).

The next is a fall-inspired tackle enchilada sauce made with chili powder and comparable flavors, however with a pumpkin-y twist.

Learn how to Make Pumpkin Enchilada Sauce

This began as an try at a 5-minute model of a extra conventional pink enchilada sauce however shortly turned PUMPKIN enchilada sauce, and we have now no regrets! It comes collectively quick with out skimping on taste.

Merely add a handful of pantry staples to a blender and provides it a whirl till it turns into a clean, creamy sauce.

This sauce will get its daring, smoky taste and spiciness from chipotle peppers in adobo sauce, whereas pumpkin contributes a vibrant orange coloration and balances out the flavour of the tomatoes. No overly tomatoey enchilada sauce right here!

Then for the remaining elements, we embrace cashews for creaminess, cumin for smokiness, chili powder for traditional enchilada taste, and vegetable broth because the liquid that will get it mixing. Lastly, we add sea salt to boost all of the flavors.

We hope you LOVE this pumpkin enchilada sauce! It’s:

Creamy
Wealthy
Smoky
Spicy
Fast & Simple
& Lick-from-the-spoon scrumptious!

It’s a flexible sauce prepared for enchiladas (recipe coming quickly!), bowls, chilaquiles, and extra.

Extra Savory Pumpkin Recipes

When you do this recipe, tell us! Go away a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Prep Time 5 minutes

Complete Time 5 minutes

Servings 10 (1/2-cup servings)

Course Sauce

Delicacies Gluten-Free, Mexican-Impressed, Vegan

Freezer Pleasant 1 month

Does it preserve? 4-5 Days

• 1 (14.5 oz.) can diced fire-roasted tomatoes
• 1 (15 oz.) can pumpkin purée (or sub homemade // we like Libby’s)
• 1/3 cup uncooked cashews*
• 1 cup vegetable broth (or store-bought)
• 2 tsp chili powder (or store-bought)
• 2 tsp cumin
• 1 tsp sea salt
• 2 entire chipotle peppers in adobo
• 2 Tbsp adobo sauce (from a can of chipotle peppers in adobo)

• Add all elements to a high-speed blender and mix till creamy and clean, stopping to stir a number of occasions to encourage mixing.

• Style and regulate as wanted, including extra adobo sauce for smokiness and warmth or salt for general taste.

• This sauce is scrumptious on enchiladas (new recipe coming quickly!), in bowls, or on chilaquiles.

• Leftover sauce will preserve saved within the fridge for 4-5 days or within the freezer for 1 month.

*If utilizing a Vitamix or different high-speed blender, soaking the cashews isn’t crucial. When you’d favor to soak the cashews to assist with mixing, you’ll be able to fast soak them in scorching water for 20-Half-hour, then drain and add the soaked cashews to the blender.
*Loosely tailored from the stunning Ambitious Kitchen.
*Diet info is a tough estimate calculated with out optionally available elements.

Serving: 1 half-cup serving Energy: 59 Carbohydrates: 7.5 g Protein: 1.9 g Fats: 2.4 g Saturated Fats: 0.4 g Polyunsaturated Fats: 0.3 g Monounsaturated Fats: 1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 359 mg Potassium: 134 mg Fiber: 2 g Sugar: 3.3 g Vitamin A: 4464 IU Vitamin C: 0 mg Calcium: 27 mg Iron: 1.2 mg

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