This Low Calorie Healthy Enchilada Sauce is just 24 calories per 1/2 cup, and it’s packed with good for you ingredients many of which burn fat and boost metabolism!
You can use this low calorie enchilada sauce recipe over chicken, cheese, and even vegan enchiladas.
I love this low calorie enchilada sauce over my Low Calorie Chicken Enchiladas, but you can use it in casseroles, soups, anything that calls for enchilada sauce!
Healthy Enchilada Sauce
What You’ll Find in this Article:
Ingredients in Low Calorie Enchilada Sauce
I like to use yellow onion in this recipe. But any color of onion will work.
Though white onions will make the flavor much stronger, and red onion less so.
Shopping List for Low Calorie Enchilada Sauce:
- Olive Oil Spray
- Jalapeño
- Garlic
- Fresh thyme
- Onion
- Crushed tomatoes
- Ground allspice
How to Make Low Calorie Enchilada Sauce
This sauce is packed with flavor, and so easy to make! Just make sure you vent the blender, otherwise that hot sauce could pressurize your blender and result in an enchilada sauce explosion when you open it.
How to Make Low Calorie Enchilada Sauce:
- Heat a large pan over medium heat and spray with olive oil. Add the jalapeño, garlic, thyme, and onion to the pan.
- Cook over medium heat, stirring until the onion is soft, about three minutes
- Transfer the mixture to a blender, and add the canned tomatoes, allspice, and 2/3 cup of water.
- Blend with the lid slightly ajar until smooth.
- Pour the sauce back into the hot pan, bring it to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes.
Healthy Enchilada Sauce Recipe
This low calorie enchilada sauce is amazing in chicken, cheese, and vegan enchiladas. And enchilada casseroles too! No matter how you serve it, I know you’ll love it! Here are some more low calorie recipes I think you’ll love.
More Low Calorie Recipes:
Low Calorie Enchilada Sauce
Equipment
Ingredients
- Olive Oil Spray
- 1 jalapeño seeded and chopped
- 1 cloves garlic
- 1 teaspoon fresh thyme leaves
- 1 onion chopped
- 1 28- ounce can crushed tomatoes
- ½ teaspoon ground allspice
Instructions
- Heat a large pan over medium heat and spray with olive oil. Add the jalapeño, garlic, thyme, and onion to the pan.
- Cook over medium heat, stirring until the onion is soft, about three minutes
- Transfer the mixture to a blender, and add the canned tomatoes, allspice, and 2/3 cup of water.
- Blend with the lid slightly ajar until smooth.
- Pour the sauce back into the hot pan, bring it to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes.
Nutrition
Nutrition and Calories in Enchilada Sauce
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