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Homemade Enchilada Sauce

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Homemade enchilada sauce made with just 7 ingredients is my new favorite diy recipe. I will never buy it in a can again!

Use this sauce to make chicken enchiladas or enchilada soup.

enchilada sauce A Homemade Enchilada Sauce

ENCHILADA SAUCE

Necessity is the mother of invention. Isn’t that what they say? In my kitchen, a lot of diy recipes happen because I simply don’t want to run to the store for just one thing. And then you do a happy dance because you just made the-bomb-dot-com sauce that is not only cheaper but took 5 minutes to whip up.

Ingredients Needed:

  • onion
  • garlic
  • chili powder
  • ground cumin
  • salt
  • tomato sauce
  • chicken stock

How to make Enchilada Sauce?

  • Start by adding onion, garlic, tomato sauce, water, chili powder, ground cumin and salt to blender.
  • Blend until smooth. The sauce should be thick.
  • Store in a glass jar in the fridge for up to 1 week.

enchilada sauce 3 Homemade Enchilada Sauce

How much sauce does this recipe make?

This recipe is really quick and easy. It makes 3 cups of sauce, which makes it way cheaper than buying the sauce in a can. Before I never had enough sauce from just one can. I like to dip the corn tortillas in a warmed up sauce to soften them and make them more roll-able. If you know what I mean. The rest of the sauce goes all over the enchiladas and is topped with cheese. Then all you need to do is bake them! So crazy good!

enchilada sauce 1 Homemade Enchilada Sauce

More Homemade Sauce Recipes:

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4.85 from 20 votes
enchilada sauce A 150x150 Homemade Enchilada Sauce
Print
Homemade Enchilada Sauce Recipe
Prep Time
5 mins
Total Time
7 mins
 

Enchilada sauce made from scratch in a blender, with just 7 ingredients is my new favorite diy recipe. I will never buy it in a can again!

Course: Main Course
Cuisine: Mexican
Keyword: enchilada sauce
Servings: 3 cups
Calories: 81 kcal
Author: Anna
Ingredients
  • 1/2 cup yellow onion roughly chopped
  • 3 cloves garlic
  • 3 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt
  • 16 oz. tomato sauce
  • 1 cup water or chicken stock
US Customary - Metric
Instructions
  1. Place all ingredients in a blender.
  2. Blend until smooth. It will be thick. You can add more water or stock if you like thinner sauce.
  3. Place in a jar with lid and store for up to a week.

Recipe Video

Recipe Notes
  1. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
  2. Use this sauce to make these easy chicken enchiladas: https://www.crunchycreamysweet.com/easy-chicken-enchiladas-recipe/
Nutrition Facts
Homemade Enchilada Sauce Recipe
Amount Per Serving
Calories 81 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1707mg74%
Potassium 743mg21%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 8g9%
Protein 3g6%
Vitamin A 3050IU61%
Vitamin C 13.5mg16%
Calcium 76mg8%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. Heather says

    I have used this recipe before a loved it! However, the recipe I need this sauce for only calls for a cup. Can I freeze the rest of this if I don’t need to use it within a week?

    Reply

  3. Christy says

    I really like this sauce. The more I can make at home the better. I dehydrate tomatoes, from our garden, all last summer. Now I can use that tomato powder to make this recipe as well. Thank you for such an easy recipe!

    Reply

  4. Natalie says

    We just finished our enchiladas made with this sauce! OMG! So easy and so delicious. I will never buy it in a can again. Thank you so much for the recipe, Anna!

    Reply

  5. Arden says

    This has been my go to recipe for awhile now and I thought I’d say thanks! Also I swap the tomato sauce for canned diced tomatoes frequently and it also works well, just takes some extra blending! 🙂

    Reply

  6. Jen says

    Just made this and it’s really good! Now I can’t wait for dinner. Made the beef 3 days ago for tacos and having the enchiladas tonight. I’ve made homemade enchilada sauce before but this is definitely the quickest, easiest and most delicious. Thanks so much!

    Reply

  7. Karen Nicholl says

    I am so happy that I gave this recipe a try, it is wonderful and easy. I have several recipes for enchilada sauce that I have tried that do not have any tomato product in them at all, they mentioned that it is the authentic way, I can only say that it is the tomatoes that gives it the taste that I enjoy. Thank you so much for sharing.

    Reply

  8. Margie says

    Could I replace the tomato sauce with tomato paste? If so, how much would you recommend? Thanks for the recipe!

    Reply

  9. MARY says

    Wow! This was great! I wanted enchiladas one night for dinner, but didn’t have any enchilada sauce. I looked on Pinterest and saw your recipe and it was simple with few ingredients. I made it using my immersion blender instead of the standing blender. Easy, tasted great, my husband said never buy store bought again! Thanks for a great recipe!

    Reply

    • Rebecca Ramos says

      I tried this recipe today for the first enchiladas I’ve ever made. When I try new recipes, I use the exact measurements, and, depending on how they come our, I start altering quantities and/or ingredients. I found this recipe has too much chili powder, too much cumin and too much salt. I had to add more water at the end to try to dilute it a little. Also, you can taste the “rawness” of the onion and garlic. Next time I’ll cook the onion and garlic before adding to the sauce, add less chili, less cumin and no salt.

      Reply

  10. Lindsay says

    I am making this tonight and the enchiladas smell delicious! I am wondering if the remainder of the sauce could be frozen.

    Reply

  11. Gabe says

    The sauce is realy good and easy to make, but 3 tbsp chili powder was way too much!
    Half the family couldn’t eat the enchilada casserole I made with the sauce because it was far too spicy. :/ So going to make it again, with less/no chili powder.

    Reply

  13. Elaine says

    I like all recipes that say 5 minutes because it is a very fast-pace world we are living it AND it is quite hard to make something really good in that amount of time. But looking at your recipe I can only say that the result is outstanding! You did a fantastic job and I am happy I found your blog!

    Reply

  14. Marla says

    I wanted to make enchiladas for supper and realized I had no red sauce so jumped onto Pinterest and found this simple recipe, this recipe is so easy and delicious, I did add a can of diced tomatoes with green chilis and used water. I will no longer buy the canned sauce.

    Reply

  17. R says

    Wow! Surprisingly good! I was a bit skeptical since the only enchilada sauce I’ve made was cooked (Emeril’s) but this was great! Thanks for the recipe!

    Reply

  18. Lynn says

    Thank you so much for this recipe. My family loves enchiladas but I hardly ever make them because of the cost involved. I am usually making them for 10 or more people (several being teenagers who love to eat) who want a a lot of sauce on their enchiladas and it gets very expensive. Being able to make this inexpensive sauce will make this dish much more affordable and allow me to make my family’s favorite dish much more often.

    Reply

  19. Melinda says

    How long would this keep for in the fridge? Was thinking about making this for a gift basket. It looks amazing!

    Reply

  20. Amanda says

    This recipe is AMAZINGLY simple to make and absolutely delicious! I’m not a chef and generally if a recipe calls for my 5 ingredients… I pass it along to my husband who really enjoys cooking. My husband was out of town for the weekend so some weekly meal prep was on left to me. My daughter requested pulled chicken burritos. Usually simple easy enough however I live in Michigan & it’s still snowing in March and I didn’t have any red enchilada sauce… I was not about to venture out to the grocery store on a Sunday cold afternoon ! Thank you for this deliciousness of a recipe!!!

    Reply

  21. Carrie Gibney says

    I actually stopped making enchiladas and enchilada casserole for a while because of how much I disliked the store bought sauce. Then I found this. It’s beyond easy, very tasty, and the perfect amount of sauce for a good casserole.
    Thank you!

    Reply

  22. Brittany says

    This recipe is delicious and so easy to make. I love that it is minimal ingredients and only takes a few minutes to make. Having lil ones in the house i am always short on time.

    Reply

    • Marla says

      I froze 1/2 of mine, since I only cook for 2 people now this made more sauce than I needed. I’m sure it will be just fine for the next time.

      Reply

  24. Titan Tyler says

    THIS RECIPE IS THE BOMB and so easy. I used dried miced onion cause it was all I had. I did cut back on the chili powder to 1 T. Then I heated it in the microwave, added about 1/4cup velveeta and 1T butter. I was looking for a light color like a mexican restaurant here. It Tastes identical and they charge 16- for a 3 enchilada dinner. I have spent years and lots of $$$ trying cream, milk, evap, sour cream standing over the stove for hours, trying to recreate their sauce. Thanks so much for this recipe

    Reply

  28. carrie says

    I have never made my own enchilada sauce before, but now I totally want to try after seeing how easy your recipe is! 🙂

    Reply

  29. Kimberly says

    Enchilada sauce is one of the things I so often don’t have when I need it. This homemade version is so quick and simple, I wouldn’t even bother buying it again!

    Reply

  30. Erin says

    Haha. I love that that if it Aldi doesn’t have it, you make it yourself. 😀 And thank goodness you did because this looks delicious! And so easy.

    Reply

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