Just 15 minutes and a few pantry staples are all you need to make this homemade enchilada sauce. You’ll never go back to store-bought!
This Homemade Enchilada Sauce recipe is one that I’ve been making for years and I can’t believe I haven’t shared it here before today. Once you make this recipe, you’ll be hooked!
I make this every time a recipe calls for red enchilada sauce. A couple of times, I’ve been tempted to just pick up a can of store-bought enchilada sauce, because wouldn’t that be easier? But I just can’t do it. So I spend the 15 minutes and make this recipe, and I’m always glad I did.
You can make this enchilada sauce ahead of time, and either freeze it (once cooled) or keep it in your refrigerator for a day or two until you’re ready to use it in your recipe. I made a batch on Sunday morning, stored it in mason jars in the refrigerator, and then putting together my Stacked Chicken Enchiladas was a breeze on Monday night.
Making this Homemade Enchilada Sauce couldn’t be easier. You start by cooking some finely chopped onion in a little olive oil. Then you add some garlic and seasonings, tomato sauce, and a bit of water. Simmer it over low heat for 5 minutes and that’s it! From scratch enchilada sauce ready for adding to enchiladas, casseroles, or whatever else you can think of.
The recipe below (when made with mild chili powder) yields a fairly mild enchilada sauce, which is perfect for my family and the little ones it includes. You can use a spicier variety of chili powder, or increase the amount as desired.
We eat our fair share of Mexican food, and these are some of our favorite recipes for using up our Homemade Enchilada Sauce. You have GOT to try the first one. It’s one of my favorite healthy dinners! And the second one is another family favorite. Actually, try them all. You’ll be glad you did. 🙂
- 1 teaspoon olive oil
- ½ cup finely minced onion (yellow or red)
- 2 cloves garlic, minced
- 1 ½ tablespoon chili powder (more or less to taste)
- ½ tablespoon cumin
- ¼ teaspoon salt
- 15 ounce can tomato sauce
- ½ cup water
- Heat olive oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 3-5 minutes. Add garlic, chili powder, cumin, and salt and cook, stirring, for 30 seconds. Stir in tomato sauce and water. Bring to a low simmer, reduce heat, and simmer for 5 minutes.
- Enchilada sauce can be used immediately or frozen for future use. It will also keep in the refrigerator for 2-3 days.