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Homemade enchilada sauce in a jar

Easy Homemade Enchilada Sauce

Homemade Enchilada Sauce is rich, flavorful and made with a few simple pantry staples! It's so easy to make and it's ready in about 10 minutes!

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  • 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
  • 15 ounces tomato sauce
  • 3/4 cup water use chicken or vegetable stock for added flavor
  • 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 stir well to combine.
  • Bring the sauce to a boil, then remove from heat. There is no need to cook the sauce any further as it will continue cooking with your enchiladas. If you'd like a smoother sauce, process in a food processor until smooth.
    How to make enchilada sauce collage


  • Use the sauce immediately or store in an air tight container in the fridge for up to 5 days or freeze for future use. 
  • If you love spicy enchilada sauce, add cayenne pepper or hot sauce if desired.


Serving: 0.25cup, Calories: 58kcal, Carbohydrates: 8g, Protein: 2g, Fat: 3g, Polyunsaturated Fat: 3g, Sodium: 559mg, Fiber: 3g, Sugar: 4g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!