Ten Minute Homemade Enchilada Sauce
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 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!
There are only 7 ingredients in this red 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 homemade enchilada sauce recipe is that it’s 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 enchilada sauce.
Having my own easy recipe to make time and time again only means one thing too — more enchiladas in our lives!
And if you’re into Green Enchilada Sauce, you’ll love that recipe too. 🙂
More Mexican recipes you’ll love:
Restaurant style salsa by Food Network
- 1 tablespoon canola oil
- 1 small yellow onion, peeled and chopped
- 2 garlic cloves, minced
- 2 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- (1) 15 ounce can tomato sauce
- 3/4 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!
- You can make the sauce spicier by adding more chili powder or some cayenne pepper.
- Sauce is freezer friendly -- make a double batch!
Amount Per Serving: Calories: 58Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 559mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 2g