Ten Minute Homemade Enchilada Sauce is made with only 7 ingredients and tastes so much better than store bought. You won’t believe how easy this is!
How was your Labor Day? My entire weekend was nice and relaxing — we got a lot done around the house, had a barbecue, and just enjoyed the sunny the weather. I’ve been excited to share this 10 Minute Homemade Enchilada Sauce recipe with you as I made a couple of batches of it weeks ago and it was such a hit! I’ve made homemade enchilada sauces in the past but never buckled down and wrote down a true recipe, so it was high time that I did that. And just you wait to see how we’re going to use it in the weeks to come. 🙂
I’ve told you before that members of family are spice intolerant, especially my husband. I made enchiladas months ago with canned sauce that was dubbed mild in big letters right on the label, but it was anything but. I tasted it before I used it and thought it would be ok once I added it to everything else, but it wasn’t. My husband about broke into a sweat with one bite and I thought uh-oh. My kids and some other family members I’d subjected to it politely said it wasn’t that bad, but I knew it was pretty spicy. I vowed never to use canned sauce again and got recipe testing. 🙂
This Ten Minute Homemade Enchilada Sauce is far from authentic — there are no chiles used here, just pantry staples. I wanted a recipe with no fancy ingredients so that this sauce could be whipped up on the fly if you don’t have a meal plan…it happens! It happens to me anyway.
There are only 7 ingredients in this enchilada sauce — a bit of canola oil, onion, garlic, chili powder, cumin, smoked paprika, and tomato sauce. Easy, right? The onions and garlic give the sauce nice flavor, and the sauce has a good level of spice without being spicy hot. If you like your enchilada sauce on the hot-spicy side, you can add more chili powder and even a hefty dose of cayenne pepper!
One of the things I love about this 10 Minute Homemade Enchilada Sauce is that it’s very freezer friendly. Double the batch and save one for another meal and you’ll be so glad that you did!
I had a hard time living down the spicy enchiladas I served my family months ago, but I earned their trust back with this sauce. Having my own easy recipe to make time and time again only means one thing too — more enchiladas in our lives! And that is a very good thing. 🙂
- 1 tablespoon canola oil
- 1 small yellow onion, peeled and chopped
- 2 garlic cloves, minced
- 2½ tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- (1) 15 ounce can tomato sauce
- ¾ cup water
- salt, to taste
- Heat the canola oil in a medium saucepan over medium heat. Add the onion and saute until softened, about 5 minutes. Add the garlic and the spices and saute for 30 seconds. Add the tomato sauce and water, and bring to a boil. Remove from heat.
- If you'd like your sauce to be smooth, process in a food processor.
- Use the sauce immediately or store in an air tight container in the fridge for up to 5 days or freeze for future use. Enjoy!
Recipe by Flavor the Moments.