Easy Homemade Enchilada Sauce
This Homemade Enchilada Sauce is a cinch to make and tastes amazing! Full of signature Mexican-inspired flavor, but almost a cheater-style recipe because it’s super fast and simple.
We’re talking just 7 ingredients and under 15 minutes to make the most delicious enchilada sauce!
The Story Behind the Recipe
Maybe my palate just isn’t sophisticated enough, but I’ve never found a canned enchilada sauce that I actually like. I feel like that’s a weird thing to say, but it’s true.
But I do love enchiladas, and they’re such an easy (and delicious!) dish to make at home.
Traditional homemade enchilada sauce is made with peppers/dried chiles and I often see flour in the ingredients, too. Tomato, surprisingly to me, seems more like an afterthought than a main ingredient.
I decided to work backwards and, using a recipe from a cute old thrifted cookbook called The Sunburst Farm Family Cookbook as a jumping off point, make an enchilada sauce that started with tomatoes and added flavors from there.
The result is a super fast and easy homemade enchilada sauce that tastes amazing – way better than canned in my opinion, and much easier than trying my hand at a super authentic sauce.
Why You’ll Love This Easy Homemade Enchilada Sauce
Comes together quickly – just 15 minutes to make.
Delicious! The tomato, onion, and chili powder combo is so good.
Easy to double or triple, then freeze for easy homemade enchiladas anytime.
Ingredients
Olive oil – For sauteing the onion and garlic.
Onion – You’ll want one whole onion for lots of onion flavor.
Garlic – Two cloves, minced, for signature garlic flavor.
Tomato puree – Grab a 12-ounce can of your favorite brand of puree.
Vegetable broth – You can get boxed broth at the store or use homemade veggie broth.
Chili powder – Use a mild or more spicy blend, your choice.
Cumin – For signature Mexican cuisine flavor and an earthy note.
Smoked paprika – For a smoky touch.
Salt – To taste.
How to Make Easy Homemade Enchilada Sauce
First, you’ll want to heat up the oil in a skillet, then sauté the onion.
Add the garlic and give it a quick sauté.
Add the tomato puree, broth, spices, and salt. Simmer and let the mixture bubble just a bit, until thickened.
This is an optional step, but I like to transfer the enchilada sauce to my blender and completely puree it. You can skip this step if you prefer a chunkier sauce.
Taste and add more salt if you prefer.
Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
I hope you love this homemade enchilada sauce as much as we do! Use it to make any type of enchilada you like. I make a black bean enchilada recipe with this sauce that’s so delicious (watch for that recipe soon!)
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Easy Enchilada Sauce
Ingredients
Instructions
Notes
Nutrition
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