easy enchilada sauce

Easy enchilada sauce that&#039;s ready in 15 minutes!  This homemade classic enchilada sauce recipe is quick and tastes so much better than the can.

Enchilada Sauce

tomato sauce ((15 ounce cans))

chipotle peppers

adobo sauce (from the can of chipotle peppers

garlic powder

water

salt

black pepper

coconut sugar (or brown sugar)

Stir

In a medium saucepan over medium-high heat, stir together the tomato sauce, chipotle peppers, adobo sauce, garlic powder, water or broth, salt, pepper, and coconut sugar.

Simmer

Bring to a steady simmer, then reduce the heat to medium low. Cover the pan and let simmer gently until thickened, about 5 to 10 minutes.

Blend

Transfer to a blender or food processor and blend until very smooth. Tip: Place a thick layer of paper towels over the top of your blender before you turn it on. Hot liquids in blenders love to splatter—don’t ask me how I know. Taste and adjust seasoning as desired.

https://content.jwplatform.com/videos/aUtzDMKQ.mp4

Easy red enchilada sauce that's ready in 15 minutes!  This homemade classic enchilada sauce recipe is quick and tastes so much better than the can.

Red Enchilada Sauce

A quick and easy enchilada sauce that requires no cooking! Can be made in 5 minutes using a blender.

5 Minute Enchilada Sauce 

can diced tomatoes (with juices) preferably fire-roasted tomatoes

olive oil

apple cider vinegar

chili powder

garlic garlic

cumin

chipotle powder (or smoked paprika

teaspoon kosher salt

dried oregano (or 2 teaspoons fresh)

Taste, add more chipotle to desired heat level.

If serving over enchiladas, the sauce will cook as it bakes with enchiladas.

Or feel free to simmer gently on the stovetop, covered for 10-15 minutes.

I was craving some enchiladas after seeing someone eating them on TV. I didn't have enchilada sauce but had some canned diced tomatoes so I googled and didn't expect much from such a simple recipe thrown in the blender for a few minutes but I'm surprised! This recipe is a keeper-better than canned enchilada sauce!

So good and so easy!  I used a can of tomato sauce instead.  After making it realized that using tomato sauce meant I could skip the blender (and blender clean up).  Next time I make it I'll use tomato sauce again and just shake up all the ingredients in a jar.

I have made this several times now and LOVE it. So easily made with staple pantry ingredients. Simply delicious! Perfect!

I have made it and my employer love it and would like to keep the recipe yummy😋,Yaiy!thanks so much

Needed a quick and easy enchilada sauce recipe that used the diced tomatoes I had on hand. This is so good, I'm eating it with a spoon before I can even assemble the enchiladas. Total win!!

Delicioso!  I added half a roasted red pepper I had in the fridge (just because I had it) and it was so, so good. Whenever I'm looking for a good tasting veggie meal, or need inspiration, I come to here.  Thank you!!

Timesaving, foolproof, delicious.  Thanks for this!

This was the simplest recipe I could find. The flavor is absolutely fine (the chipotle and vinegar I would not have thought of but it really makes it). I looked it up because I had a hankering for enchilada pie and had everything but enchilada sauce. I will probably just use this from now on rather than buying sauce. The lack of cooking it separately, clinches this as the fastest sauce around.

Learn how to make enchilada sauce 2 ways: Authentic from Mexico and the Tex-Mex version. Both delicious and easy to make.

Enchilada Sauce (2 ways)

Tbsp chili powder (read notes)

Tbsp all purpose flour

onion powder

½ tsp vegetable oil

¼ tsp ground cumin

oregano

chicken stock (or vegetable stock)

guajillo chilies

pasilla chile (optional)

garlic (peeled)

tsp peppercorns

cumin seeds

bay leaf

Mix all the spices and chili powder in a small bowl.

In a medium sauce pan heat the oil over medium heat. Add the flour and whisk vigorously to combine and slightly toast the flour.

Add the chili powder and spices mix to the pan and whisk for a couple of seconds to combine.

Slowly, add the chicken stock while whisking.

Keep whisking while cooking for 10 minutes or until the enchilada sauce thickens to your desired consistency.

Adjust with salt and remove from heat.

For the Tex-Mex sauce

Cut the chiles in half lengthwise and discard the seeds, veins and stem.

Place the chilies in a bowl. Cover with boiling water and let them soak for at least 20 minutes.

Drain chilies and place them in a blender with the spices and salt.

Add 1 cup and half of water and blend until you’ll have a smooth sauce.

Strain the sauce with a fine sieve into a bowl, use the back of a spoon to help the sauce to go through.

Return the pulp of the chilies to the blender and add half a cup of water, blend again for 2 minutes, then strain into the bowl.

Taste the sauce and adjust with salt.

For the authentic Mexican version

Ready in only 10 minutes, this easy enchilada sauce is super simple to make and requires no dried chiles! Made with chile powder, tomato paste and more.

Easy Enchilada Sauce

all-purpose flour flour

broth ((chicken

tomato paste

In a small pot, heat olive oil over medium-high heat.

Add flour and whisk together for 1 minute.

Add chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.

Slowly pour in the broth while whisking constantly to make sure no big lumps form.

Add the tomato paste and whisk the enchilada sauce until completely smooth.

Bring to a simmer, remove from heat and serve.

This quick and easy Enchilada Sauce recipe uses simple pantry ingredients and only takes 15 minutes to make. It&#039;s more cost effective, healthier, and tastes better than anything in a can!

Red Enchilada Sauce Recipe

Tablespoons oil (vegetable, canola, or avocado oil)

Tablespoons all-purpose flour

Tablespoon cumin

low-sodium beef broth

tomato sauce

garlic (, minced)

salt (to taste)

Stir oil, flour, chili powder, cumin and oregano in a saucepan on low heat until bubbly.

Add beef broth, tomato sauce, garlic and salt. Simmer on low heat for 15 min, stirring occasionally. 

Stored in the fridge for up to 1 week. Use in a variety of recipes, like cheese enchiladas, loaded chicken enchiladas, and veggie enchiladas.

https://content.jwplatform.com/videos/Ti0n7H5S.mp4

All you need is a few simple pantry ingredients to make this easy homemade Enchilada Sauce! This recipe is healthier than what you would buy at the store, and much lower in sodium.

Creamy, rich, and smoky pumpkin enchilada sauce! Perfect for topping enchiladas, chilaquiles, or bowls with BIG fall flavor! Just 5 minutes and 9 ingredients required!

5-Minute Pumpkin Enchilada Sauce

(14.5 oz.) can diced fire-roasted tomatoes

(15 oz.) can pumpkin purée

raw cashews*

vegetable broth ((or store-bought))

tsp chili powder ((or store-bought))

tsp cumin

tsp sea salt

Tbsp adobo sauce ((from a can of chipotle peppers

Add all ingredients to a high-speed blender and blend until creamy and smooth, stopping to stir a few times to encourage blending.

Taste and adjust as needed, adding more adobo sauce for smokiness and heat or salt for overall flavor.

This sauce is delicious on enchiladas (new recipe coming soon!), in bowls, or on chilaquiles.

Leftover sauce will keep stored in the refrigerator for 4-5 days or in the freezer for 1 month.

This easy homemade enchilada sauce recipe comes together in just 5-minutes with simple pantry ingredients and requires no chopping or blending. It&#39;s perfect if you need a store-bought enchilada sauce substitute and is just the thing for a big batch of homemade enchiladas and more.

Easiest Enchilada Sauce (5-Minutes)

avocado oil, oil

all purpose flour

chicken stock, or vegetable stock

Heat the oil in a medium saucepan over medium heat. Add the flour and whisk until incorporated.

 Add the chili powder, garlic powder, cumin, oregano, and salt, whisking until well combined.

Pour in the stock and whisk until well combined. Simmer, whisking constantly, until the sauce thickens, about 1 minute.

Turn off the heat, then add the tomato paste and vinegar, whisking until well incorporated.

Taste and add additional salt if desired. Use immediately or store covered in the fridge for up to 5 days, or freeze for up to 3 months.

I’ve made a lot of enchiladas, these are delicious. This is my new recipe, thank you! I also made you red enchilada sauce which was the best! 

I’ve made this a few times, most recently as a sauce for taco pizza. It’s easy and the taste is excellent! So much richer and complex than ready made bottled. Freezes well, too!

The sauce was awesome and so easy to make. I am never buying premade sauce at the store again!  

This enchilada sauce is delicious! I could eat it by the spoonfuls 😁

This sauce was so easy to make and has the perfect taste.  Used it with the One-Pan Enchilada Skillet recipe.  Thank you so much Robyn for sharing your recipes!

Top 7 easy enchilada sauce recipes from across the web

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5 Minute Enchilada Sauce

Enchilada Sauce (2 ways)

Easy Enchilada Sauce

Red Enchilada Sauce Recipe

5-Minute Pumpkin Enchilada Sauce

Easiest Enchilada Sauce (5-Minutes)

Top 7 easy enchilada sauce recipes from across the web

The most viewed easy enchilada sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Enchilada Sauce

5 Minute Enchilada Sauce

Enchilada Sauce (2 ways)

Easy Enchilada Sauce

Red Enchilada Sauce Recipe

5-Minute Pumpkin Enchilada Sauce

Easiest Enchilada Sauce (5-Minutes)

The most viewed easy enchilada sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine