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!)
More Sauce Recipes
Easy Enchilada Sauce Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (diced, about 2 cups)
- 2 cloves garlic (minced)
- 12 ounces tomato puree (about 1 1/4 cup)
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt (plus more to taste)
Instructions
- Place a skillet over medium-low heat. When hot, add the oil. When the oil is hot, add the onions and sauce for 5-6 minutes, until soft and tender. Add the garlic and cook, stirring, for another minute.
- Add the tomato puree, vegetable broth, chili powder, and cumin, smoked paprika, and salt. Simmer until slightly thickened.
- Taste and add more salt if desired.
- I like to puree my enchilada sauce so that it's completely smooth, but this step is optional if you prefer it a bit chunkier. To puree, let it cool a bit then transfer to a high-speed blender. Puree by blending on high, adding more veggie broth if needed to thin it out, until smooth, about 1 minute.
- Store in an airtight container in the fridge for up to 3 days. You can also freeze this enchilada sauce for up to 3 months.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
