Air Fryer Turkey Burgers

Air Fryer Turkey Burgers are the perfect answer to when you want a juicy, flavorful burger that’s a bit healthier. With a seared outside and moist tender inside it’s the ideal burger!

Air Frying is quick, delicious and usually a healthier way to cook it’s a method you just have to try. Use some of my best air fryer recipes to try yours out with like this The Best Grilled Cheese in the Air Fryer, The Best Air Fryer Chicken Breast or this Perfect Air Fryer Steak with Garlic Herb Butter.

The Best Air Fryer Turkey Burgers

Air Frying burgers has rocked my world! The way the air fryer uses circulating air to create a heavenly crust while leaving the inside succulently juicy and moist is divine. Every time I make these turkey burgers there is a beautiful outside and tender juicy inside. So often poultry in general will dry out so quickly before the inside has a chance to get done. The air fryer changes that. The forced air browns and crisps, just like an oven would, but faster. Allowing the inside to cook and stay juicy. This all accomplished with minimal oil or fat added.

These turkey burgers are perfect for the main meal. Top these with tomatoes, lettuce, pickles, all your favorites and place on your favorite bun and enjoy! Serve them up with some Homemade Air Fryer French Fries or Air Fryer Sweet Potato Fries. Add some Air Fryer Brussel Sprouts and you’ll have a complete air fryer meal!  Plus using the air fryer means you don’t have to heat up the grill when it’s cold outside or smoke out the house cooking them on the stove. It’s all contained in the air fryer! These are definitely going to be a new favorite.

Turkey Burgers Ingredients

With only 4 ingredients, these burgers can’t get much easier. Feel free to add more spices to your turkey burgers to vary the flavor as desired. Look for ground turkey next to the ground beef in your local grocery store.

• Ground Turkey: Ground chicken can also be used.
• Garlic: minced finely to blend in nicely with the burgers.
• Salt and Pepper: As desired
• Worcestershire Sauce: Adds incredible umami flavor to the burgers

Making Turkey Burgers in the Air Fryer

Using fresh ground turkey in your burgers will make them easier to shape than frozen ground turkey. Air frying them is going to give them that crusty outside and tender juicy inside. Delish!

1. Mix: In a medium sized bowl combine the turkey, garlic, salt, pepper and aWorcestershire sauce.
2. Shape: Shape into four patties keeping them 1/2 inch thick because they will shrink.
3. Fry: Add two patties to the basket and cook at 360 degrees for 7 minutes. Flip the patties and continue to cook for about 5 minutes or until cooked throughout. Internal temperature should be 165 degrees Fahrenheit. 

Tips for Amazing Air Fryer Turkey Burgers

There isn’t a whole lot that can go wrong with turkey burgers, but there are a few tips to remember to make sure you have incredible burgers.

• Checking for Doneness: Remember my times are guidelines not absolutes. Check your user manual for your air fryer for best cooking times and adjust if needed. Always judge doneness by temperature not by time. My burgers might have been thicker or thinner or smaller or bigger than yours. Always check your burgers temperature before removing. Turkey Burgers are done when they reach 165 degrees Fahrenheit.
• Sticky: Sometimes your ground turkey is kind of sticky and hard to form or shape. If this happens use parchment paper to help form them.  You can also refrigerate or freeze the meat for a little bit to help firm it up.
• Divot: To help the burgers keep from shrinking too much, push your thumb into the middle and create a divot.
• Turkey: Any kind of ground turkey will work for these burgers. 97/3 to 85/15.

Perfect Turkey Burger Variations

Another nice thing about turkey burgers is how easy they are to customize. And just like any burger you can make a bunch of them and freeze them for quick dinners on a busy night.

• Add Ins  Turkey burgers are ideal for adding vegetables secretly. Finely chopped mushrooms, peppers, onions, or shredded zucchini all give the turkey flavor and add moisture.
• Seasonings: I love the flavor that the simple ingredients of garlic and Worcestershire sauce add to these burgers. But the possibilities for other seasonings are endless.  BBQ seasonings, taco seasoning, ranch seasoning, greek spices, and even Italian spices would all be amazing.
• Toppings: Again possibilities for topping these turkey burgers is endless. Tomatoes, lettuce, bacon, BBQ Sauce, avocado, sprouts, and whatever else tickles your fancy today!
• Cheese: Don’t forget the cheese! Swiss, cheddar, pepper jack, feta, blue cheese, and Monterey jack are all favorites.

Make Ahead Turkey Burgers

Make a double or even a triple batch of these air fryer turkey burgers to freeze and then pull them out to cook when needed.

• Form the turkey into burger shape and place on a cookie sheet lined with wax paper or parchment paper.
• Cover loosely with plastic wrap and freeze for 1-2 hours or till firm but not frozen solid.
• Using parchment paper to separate the patties, stack the burgers and place in a freezer safe ziplock bag. Freeze for up to 3 months.
• When ready to use, you can cook the burgers in the air fryer from frozen adding 3-5 more minutes to the cooking time. Or thaw in the refrigerator overnight.

More Burger-Loving Recipes to Try

Burgers! They’re juicy, full of flavor, a total comfort food and customizable. They’re amazing. I love burgers. In all forms. Truly you can’t go wrong with burgers! Perfectly proportioned, seasoned exquisitely and topped to your heart’s desire, they are just so fun to make and eat. Try these burger variations tonight!

• The Best Grilled Burger and Secret Sauce
• Spinach Feta Turkey Burgers
• Juicy Grilled Garlic Turkey Burgers
• Salmon Burgers
• Grilled Chipotle Ranch Burgers

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Air Fryer Turkey Burgers

Air Fryer Turkey Burgers are the perfect answer to when you want a juicy, flavorful burger that's a bit healthier. With a seared outside and moist tender inside it's the ideal burger!

Course Dinner, Main Course

Cuisine American

Keyword air fryer turkey burgers, turkey burger recipe, turkey burgers

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 Patties

Calories 134kcal

Author Alyssa Rivers

Ingredients

• 1 pound ground turkey
• 3 cloves garlic minced
• salt and pepper
• 1 Tablespoon worchestershire sauce

Instructions

• In a medium sized bowl combine the turkey, garlic, salt, pepper and worcestershire sauce. Shape into four patties keeping them 1/2 inch thick because they will shrink.
• Add two patties to the air fryer basket and cook at 360 degrees for 7 minutes. Flip the patties and continue to cook for about 5 minutes or until cooked throughout.

Nutrition

Calories: 134kcal | Carbohydrates: 2g | Protein: 27g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 100mg | Potassium: 378mg | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

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One Pan Vegetable Curry

This One Pan Vegetable Curry is super easy to make and is LOADED with flavor! This vegetable curry is healthy, vegetarian and is ready in under 30 minutes! Make this for dinner tonight!

Make sure to check out my other Thai Inspired Recipes like my Thai Chicken Satay or Thai Basil Beef!

One Pan Vegetable Curry

Are you guy’s as big of fan of curry as I am?! My husband and I cannot get enough of it. We make it at least 1 x a week. We love it because it is so easy to make and can be made with whatever vegetables or protein you have on hand. It’s a great end of the week, clean out the fridge kind of meal. It is simple and filling! The texture of the vegetables gives a nice tender crunch as well as sweetness in every bite. Add the curry paste and you have a sweet and spicy meal!

We decided to keep this curry vegetarian and loaded it up with lots of fresh colorful veggies. Who said heathy has to be boring!

Thai Vegetable Curry Ingredients

• Vegetables: You can make this curry with whatever types of vegetables you have on hand. We did yellow and red bell peppers, onions, carrots and zucchini.
• Aromatics: Fresh ginger and garlic are added!
• Red curry paste: Is what gives this dish so much flavor and spice.
• Coconut milk: Make sure to use full fat coconut milk for best results.
• Brown sugar: Is added to give the curry a hint of sweetness.
• Soy sauce: Gives the curry an umami flavor.
• Lime: The juice of one whole lime is added at the end and adds a nice bright acidity to the curry.

How to Make Vegetable Coconut Curry

1. Sauté veggies: Add olive oil to a large skillet and heat over high heat. Add in the bell pepper, onion, zucchini and carrots. Sauté for 4-5 minutes or until they are starting to get tender and golden brown on the outside. (They will continue to cook and soften as they simmer with the sauce.) Stir in ginger and garlic and cook for an additional minute.
2. Simmer sauce: Add in curry paste and continuously whisk for 1 minute. Next, add in the coconut milk, water, soy sauce and sugar. Bring the mixture to a simmer. Cook for 5 minutes or until the curry has thickened up to your liking.
3. Serve: Take off of the heat and stir in juice from one lime. Serve immediately with green onions and rice!

Tips for Making the Best Thai Curry

• Coconut Milk: Make sure to use full fat coconut milk. It will make all of the difference and will keep your curry nice and thick.
• Shake it up! I always make sure to give my can of coconut milk a really good shake before adding it to the curry. This helps redistribute the cream at the top of the can with the rest of the liquid.
• Thai Red Curry Paste: You can find Thai red curry paste in the international isle of most grocery stores. You can also make it yourself too!

Here Are More Thai Recipes to try!

• Easiest Pad Thai
• Thai Quinoa Salad
• Thai Basil Beef
• Slow Cooker Thai Peanut Chicken
• Thai Sesame Peanut Sauce Noodles

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Vegetable Curry

This One Pan Vegetable Curry is super easy to make and is LOADED with flavor! This vegetable curry is healthy, vegetarian and is ready in under 30 minutes! Make this for dinner tonight!

Course Dinner, Main Course

Cuisine Thai

Keyword Vegetable Curry, vegetable curry recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 People

Calories 238kcal

Author Kelley Simmons

Ingredients

• 1 Tablespoon olive oil
• 1 medium red bell pepper, cut into large dice
• 1 medium yellow bell pepper, cut into large dice
• 1 medium red onion, cut into large dice
• 1 medium zucchini, cut into large dice
• 1 medium carrots, sliced on a diagonal
• 1 Tablespoon ginger, minced
• 3 cloves garlic, minced
• 2 Tablespoon red curry paste
• 13.5 ounces coconut milk
• 1/2 cup water
• 1 Tablespoon soy sauce
• 1 teaspoon light brown sugar
• 1 whole lime, juiced
• green onions for garnish, if desired
• rice for serving

Instructions

• Add olive oil to a large skillet and heat over high heat.
• Add in the bell pepper, onion, zucchini and carrots. Saute for 4-5 minutes or until they are starting to get tender and golden brown on the outside. (They will continue to cook and soften as they simmer with the sauce).
• Stir in ginger and garlic and cook for an additional minute.
• Add in curry paste and continuously whisk for 1 minute.
• Next add in the coconut milk, water, soy sauce and sugar. Bring the mixture to a simmer. Cook for 5 minutes or until the curry has thickened up to your liking.
• Take off of the heat and stir in juice from one lime. Serve immediately with green onions and rice!

Nutrition

Calories: 238kcal | Carbohydrates: 5g | Protein: 3g | Fat: 24g | Saturated Fat: 19g | Sodium: 266mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1181IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 3mg

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Vegetarian Enchiladas (Black Bean and Sweet Potato)

Vegetarian Enchiladas filled with black beans and sweet potatoes is the perfect meal when you want a meatless dish. Super satisfying, loaded with flavor and absolutely delicious, you’ll never miss the meat!

Whether you’re looking for to get healthier or currently a vegetarian, you need this recipe in your life. Add it to these other vegetarian favorites for Meatless Mondays that will be dynamite. Easiest Vegetable Stir Fry, Simple Butternut Squash and Easy Pasta Primavera. YUM!

Vegetarian Enchilada Recipe

With vibrant colors, bold flavors and incredible Homemade Enchilada Red Sauce, these are going to win over every meat lover! The creamy sweetness of the sweet potatoes is a perfect combination to the Mexican spices. Black beans and rice together make what’s called a complete protein (more on that later). All of this goodness is slathered in a rich sauce that will make you wonder why you ever needed meat in the first place. You and your family won’t even miss the meat! You are going to love it!

This comes together so easily too. It’s a wonderfully simple meal that takes a little time to prep and bake but is so worth it in the end. These Vegetarian Enchiladas are the ideal dish for when you want something healthy, but you also want a comfort food. These will check all the boxes for being completely and utterly satisfying in every possible way. Food that warms you inside and out! And it’s Mexican food! It doesn’t get much better than that truly. You have to give these vegetarian enchiladas a try ASAP!

Ingredients for Vegetarian Black Bean Enchiladas

Wholesome, good for you ingredients fill these vegetarian enchiladas so there’s no guilt here.  There are variety of sweet potatoes sold in stores. Look for ones with orange flesh. Often these will be labeled as yams, but they are really a red variety of sweet potatoes. Red Garnet or Jewel are popular varieties out here I know.

• Olive Oil: For sautéing vegetables.
• Sweet Potato: Skinned and diced.
• Onion: diced
• Red Bell Pepper: Can use yellow or orange as well.
• Chili Powder: Add more or less to taste.
• Paprika: Adds a nice mild spice flavor to the enchiladas.
• Cumin: A much loved Mexican spice.
• Salt and Pepper: To taste
• Black Beans: Can use canned black beans or make your own quickly in the instant pot.
• White Rice: I love how beautifully this home cooked rice works in this recipe or if you’re in a hurry use instant.
• Shredded Cheddar Cheese: Mild, medium or sharp, whichever you prefer.
• Red Enchilada Sauce: Homemade or Store Bought
• Optional: Cilantro, avocado, tomatoes

Making the Best Vegetarian Enchiladas

Vegetarian Enchiladas take a little bit of prep work, but trust me it’s worth it. I like to whip this out when I have left over rice I need to use. Sautéing the vegetables brings out their flavors and softens them for perfect filling.

1. Sauté: In a medium sized skillet over medium high heat add the olive oil, sweet potato, and bell pepper. Sauté for 5-7 minutes or until tender .
2. Add: Stir in the chili powder, paprika, cumin, salt and pepper, black beans and rice. Remove from heat.
3. Layer: In a 9×13 inch casserole dish add 1 cup of the enchilada sauce to the bottom of the pan.
4. To assemble: Add about 1/4 cup of the vegetable mixture to the tortilla with 2 tablespoons of shredded cheese. Roll up and place seam side down in the casserole dish. Repeat.
5. Bake: Pour the enchilada sauce on top of the tortillas and sprinkle with remaining cheese. Bake for 25-30 minutes at 350 degrees or until cheese is bubbly and cooked throughout. Garish the vegetarian enchiladas with optional toppings.

Rice and Beans are a Winning Combination!

If you are a vegetarian, becoming a vegetarian or just trying to cut out more meat in your diet, you know that it can be tough to get enough protein in you diet. Protein is an essential part of a healthy diet and a huge player in our health.  It’s critical to our organs, muscles and tissues, fueling energy and carrying oxygen. Each protein is made up of 20 amino acids. Elven of these our bodies can create on our own. But we need to get the other 9 from the foods we eat.

For a food sourced protein to be considered complete it needs to have all nine essential amino acids. Non-meat proteins, such as nuts, beans and lentils often have several amino acids, but not all of them. By combining certain foods however, you can create a complete protein source with all the amino acids. This is true for beans and rice!  One cup of this delicious combo delivers 12 grams of this essential complete protein and all the essential amino acids. And having them in these scrumptious Vegetarian Enchiladas is probably the most delicious way to eat them! Or you can try Red Beans and Rice or Make This incredible 20 Minute Black Bean Soup and serve it over Rice.

Tips and Variations for Easy Vegetarian Enchiladas

Sweet, savory, hearty and delicious! These Vegetarian Enchiladas are just so good!

• Cover it up: I have found that if I don’t cover every square inch of exposed tortilla with sauce, the tortillas will sometimes get hard and crunchy where exposed to just the oven heat. Usually this happens on the ends. If you like crunchy ends then don’t worry about it. But if you don’t be sure to slather these vegetarian enchiladas generously and completely.
• Warm: Be sure to warm the tortillas in the microwave so they are more pliable and easier to roll. Otherwise they could come apart on you.
• Cooked: Make sure to dice your sweet potatoes pretty small so they cook all the way through. No one wants crunchy sweet potatoes in their vegetarian enchiladas.
• Spicy:  Give these vegetarian enchiladas a bit more heat by adding more chili powder, or cayenne powder. You can also spice it more after cooking with spicy salsa or sauce.
• Smokey: Sweet potatoes and smoky chipotle were made to go together. Swap out the regular chili powder for chipotle chili powder and be prepared to be wowed!
• Cheese: Swap out the cheddar for Monterrey jack, pepper jack or even melty mozzarella. Any of these or a combination work well with the vegetarian enchiladas.
• Rice: Feel free to swap out the white rice and use brown rice or even quinoa.

Freeze and Make Ahead

I love it when I can make a meal, double it and make a second to freeze and use at a later date. These Vegetarian Enchiladas are perfect for this. Make two batches and you can have an incredible twice! You can also make these ahead of time and cook when ready! Love it!

• Make Ahead: Make the enchilada filling as directed and place filling in the fridge for up to 2 days. When ready to assemble, warm tortillas and continue as directed. You can also assemble the enchiladas, complete with the sauce and refrigerate for up to a day. Bring to room temperature before baking.
• To Freeze: Make the vegetarian enchiladas complete with the sauce and place in 9×13 disposable aluminum tin. Cover tightly with plastic wrap and then again with aluminum foil. Freeze for up to 2-3 months. Let thaw overnight in the fridge before baking. Can also be frozen in any freezer safe 9×13 pan.

More Meatless Marvels!

Sometimes you just need a break from meat! It’s good for your body too. Reducing your intake, especially of red meat, can help your cardiovascular health. It’s good to throw in a few vegetarian dishes now and then. It is an easy way to get more vegetables into our diet like they say we should. But it’s got to taste good if we’re going to do it right! These taste amazing! All of these recipes are full of flavor, you’ll love serving these to your family and yourself!

• 20 Minute Black Bean Soup
• Vegetarian Lasagna
• Buddha Bowl
• Healthy and Easy Vegetable Detox Soup
• Copycat Zupas Wisconsin Cauliflower Soup

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Vegetarian Enchiladas

Vegetarian Enchiladas filled with black beans and sweet potatoes is the perfect meal when you want a meatless dish. Super satisfying, loaded with flavor and absolutely delicious, you'll never miss the meat!

Course Dinner, Main Course

Cuisine Mexican

Keyword vegetarian enchiladas

Servings 6 People

Calories 612kcal

Author Alyssa Rivers

Ingredients

• 1 Tablespoon olive oil
• 1 sweet potato diced
• 1 onion diced
• 1 red bell pepper diced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• salt and pepper
• 1 15 ounce can black beans, drained and rinsed
• 2 cups white rice cooked
• 6 flour tortillas
• 3 cups shredded cheddar cheese divided
• 2 cups red enchilada sauce

Optional Garnish:

• Chopped Cilantro
• Avocado diced
• Tomatoes chopped

Instructions

• Preheat oven to 350 degrees. In a medium sized skillet over medium high heat add the olive oil, sweet potato, and bell pepper. Sauté for 5-7 minutes or until tender. Add in the chili powder, paprika, cumin, salt, pepper, black beans and rice. Remove from heat.
• In a 9x13 inch casserole dish add 1 cup of the enchilada sauce to the bottom of the pan.
• To assemble: Add about 1/4 cup of the vegetable mixture to the tortilla with 2 tablespoons of shredded cheese. Roll up and place seam side down in the casserole dish. Repeat.
• Pour the enchilada sauce on top of the tortillas and sprinkle with remaining cheese. Bake for 25-30 minutes or until cheese is bubbly and cooked throughout. Garnish with optional toppings.

Nutrition

Calories: 612kcal | Carbohydrates: 76g | Protein: 22g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 588mg | Potassium: 374mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6712IU | Vitamin C: 28mg | Calcium: 472mg | Iron: 2mg

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Quick and Easy Homemade Enchilada Sauce

Quick and Easy Homemade Enchilada Sauce is a thousand times better than a can, and ready in no time! Perfectly spiced, thick and delicious, this will be your go to from now on.

I love making my own mixes and sauces from scratch. It’s always easier than you think and cheaper than you expect. Try some of these favorites like this Homemade Cheese Sauce, The Best Homemade Alfredo Sauce and Amazing Homemade Taco Seasoning to get you started.

Easy Homemade Enchilada Sauce

Do you want to know the secret to killer enchiladas? It’s homemade enchilada sauce of course! This divine sauce is going to rock your world. No more buying from a can, and no more tinny enchilada aftertaste.  This is perfectly seasoned, rich and flavorful. Your family is going to thank you for making this enchilada sauce. And you are going sleep sounder knowing you are serving your family ingredients you can pronounce without the added sugars, MSG or other fillers you can’t say. And the best part is, it is amazing!

Homemade Enchilada Sauce is such a luscious sauce. And it has so many uses, not just in enchiladas. It is no wonder this homemade sauce has found its way into so many different Mexican recipes. Use the sauce to enhance tacos and chimichangas. Mix it with ranch dressing for a dynamite taco salad. I’ll get to more ways to use this sauce down below. But seriously, you need to try it. Homemade is always better! And this is definitely one of those. Wow your family and whip up this quick, easy homemade enchilada sauce tonight!

Ingredients for Authentic Enchilada Sauce

Made from pantry staples this sauce comes together quickly. You can add more or less spice as desired. If you want even more kick add a bit of cayenne.

• Olive Oil: To help roast the flour and chili powder.
• Flour: Adds flavor and thickens the sauce.
• Chili Powder: A MUST for spice and flavor.
• Tomato Sauce: Creates the color and flavor.
• Vegetable Stock: This has a more neutral flavor over beef, but you can use chicken.
• Garlic Powder and Onion Powder: Flavor enhancers
• Cumin: A spice found in most Mexican food.
• Salt and Pepper: Add to taste.

Making Your Own Enchilada Sauce from Scratch

This incredible sauce takes only a matter of minutes to make. And you won’t regret any of the time you spend. It’s so simple it’s almost maddening that I ever spent money on the canned stuff in the first place. The taste is just unparalleled in this enchilada sauce.

1. Roux: In a medium sized skillet add the olive oil, flour and chili powder. Whisk until it starts to brown and is fragrant.
2. Add: Slowly whisk in the tomato sauce, vegetable stock, garlic powder and cumin. Whisk until it starts to thicken.
3. Remove:  Remove from heat and salt and pepper to taste.

Tips for the Best Enchilada Sauce

Smooth and velvety is the way you want your Homemade Enchilada Sauce, and there are a few ways to master this.

• Roux: Make sure to cook the flour and chili powder a good full 2 minutes at least. Wait till it’s brown and fragrant before adding the broth. This will make sure the flour is good and toasted and you won’t have any raw flour taste. It also allows the chili powder to bloom enhancing its flavor.
• Slow:  Be sure to add the chicken or vegetable broth slowly, whisking constantly. Add it before you add the tomato sauce too. If you need to stop pouring to give yourself more time to work out the lumps do it. It’ll be ten times easier to dissolve any lumps before you add the tomato sauce.
• Reduce Heat: Speaking of lumps, it is a lot easier to work them out when the temperature isn’t too hot. You may need to reduce the temperature while you add the chicken or vegetable broth. Once everything is fully incorporated turn the heat up to a good simmer.
• Spice: This recipe is easy to manage how much heat you want in your homemade enchilada sauce. Pay attention to what kind of chili powder you are using. There are hot, medium and mild chili powders. Choose the one that best suits you and your family. You can dial it back or dial it up depending on your tastes. If you love a good smokey flavor try using chipotle chili powder for a nice smokey spicy twist.
• Simmer: Simmer to your desired consistency. Some like it thinner and some like it thicker. The longer you leave it to simmer the thicker it will get. If it gets too thick thin it with some water or broth.

 

Serving Red Enchilada Sauce

There are so many ways to use homemade enchilada sauce, seriously endless possibilities. Use it on eggs, pastas, rice, soups and more. Here are a few of my favorite ways to use this incredible homemade sauce. Chicken Enchilada Pasta, Chicken Enchilada Stuffed Peppers, Slow Cooker Enchilada Soup, Skinny Chicken Enchiladas and Beefy Enchilada Dip.

Storing and Freezing Homemade Red Enchilada Sauce

You are going to love this homemade enchilada sauce so much! Not only is it super easy but it stores beautifully and you can use it for so many things!  Make sure you double, triple or even quadruple the recipe and so you always have some on hand! Trust me! When you need a dinner in a pinch you’ll want this delectable sauce around.

• Store: Keep the sauce in tightly sealed container in your refrigerator for up to a week. It can thicken in the fridge, you can thin it with water or broth as needed.
• Freeze: The sauce can stain plastic so I recommend freezing it in glass jars or freezer safe bags. It will keep for up to 3 months. When ready to use let thaw in the fridge completely. Thin with water or broth as needed.

More Homemade Recipes to Love

Homemade is just better isn’t it? It’s comforting knowing exactly what you’re feeding your family and yourself. With simple ingredients and a little bit of time you can create a whole pantry full of homemade, better for you, great tasting products to use. Fill up your personal store with these favorites.

• Homemade Fajita Seasoning
• Easy Homemade BBQ Sauce
• Amazing Homemade Ranch Seasoning
• Homemade Cream of Chicken Soup
• Authentic Japanese YUM YUM Sauce

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Homemade Enchilada Sauce

Quick and Easy Homemade Enchilada Sauce is a thousand times better than a can, and ready in no time! Perfectly spiced, thick and delicious, this will be your go to from now on.

Course Sauce

Cuisine Mexican

Keyword enchilada sauce, homemade enchilada sauce, red enchilada sauce

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 3 Cups

Calories 209kcal

Author Alyssa Rivers

Ingredients

• 1/4 cup olive oil
• 2 Tablespoons Flour
• 3 Tablespoons Chili Powder
• 1 15 ounce can tomato sauce
• 1 1/2 cups vegetable stock
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• salt and pepper

Instructions

• In a medium sized skillet add the olive oil, flour and chili powder. Whisk until it starts to brown and is fragrant.
• Slowly whisk in the tomato sauce, vegetable stock, garlic powder, onion powder and cumin. Whisk until it starts to thicken.
• Remove from heat and salt and pepper to taste

Nutrition

Calories: 209kcal | Carbohydrates: 10g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Sodium: 604mg | Potassium: 156mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2622IU | Calcium: 26mg | Iron: 2mg

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