You guys get TWO recipes today. Aren’t you lucky?
This recipe is for oil-free Red Wine Enchilada Sauce so simple it shouldn’t even be considered a recipe. It’s eight ingredients… one of which is water. So that doesn’t even really count.
All you need to do is add some spices and liquids to tomato puree and cook until warmed through.
Seriously, that’s it.
You could also replace the red wine with additional water or vegetable broth, but that’s what makes this sauce special! I’d highly recommend keeping that in.
This sauce is so yummy, and it goes perfectly with my Spinach, Corn, and Black Bean Enchiladas. It’s almost like… they were made for each other! (They were.)
Make sure you check out that recipe to put this sauce to good use!
To stay up-to-date on recipes, make sure you subscribe to my blog and follow me on social media! I’m on Instagram, Twitter, Facebook, Pinterest, and Bloglovin @sippingonsoy!
Leave me a comment letting me know your favorite kind of enchiladas! I’d love to hear from you.
- 1 (10.75 oz.) can tomato puree
- ½ cup water
- ¼ cup red cooking wine
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- Combine all ingredients in a medium saucepan.
- Cook until heated through, stirring constantly.
- Enjoy with my Spinach, Corn, and Black Bean Enchiladas!
Want to save this for later? Hover over any image to pin!