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    🏠Home » Recipes » Mexican Recipes

    Homemade Enchilada Sauce - Tomato Based

    Dec 31, 2021 · Modified: Oct 26, 2022 by Dan Mikesell AKA DrDan · 5 Comments

    Recipe Table of Contents    
    4.50 from 18 votes

    The best homemade tomato-based red enchilada sauce only needs about 5 minutes of prep time and a short simmer to get all the great tastes to come together. You will never buy canned enchilada sauce again.

    Homemade Enchilada Sauce in sauce pan

    Jump To:
    • 👨‍🍳How to make this recipe
    • 🍅Ingredients
    • ❓FAQs
    • 📖Enchilada Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe

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    Introduction

    We all hate canned enchilada sauce, and the powder mix is worse. I have never met anybody who thought they were even adequate. You must make it yourself for a great taste and avoid that tin can taste.

    I'm using my tiny Mexican paperback cookbook I found in southern California. But it was a little bland, so I upped the spicing to make it just right. I also simplified the method.

    Time to move your enchiladas from good to great.

    👨‍🍳How to make this recipe

    1. Start with a nonreactive pan due to the acid in the tomatoes. This usually means a non-stick pan. Otherwise, some of the metal comes into the sauce and affects the taste.
    2. Cook the onion in oil for about 5 minutes until clearing but add the garlic near the end of cooking.
    3. Add all other ingredients, bring to a light boil, then turn down to simmer. It is best to simmer with a lid on the pan since the sauce will splatter some. Due to the spattering when simmering, remove the pan from the heat, then stir, then cover before placing back on the heat.
    4. A ten-minute simmer is enough if the sauce is cooked more, like a baked enchilada casserole. Otherwise, simmer for about 30 minutes.

    🍅Ingredients

    Tomato

    Not all enchilada sauce will have a tomato component, but it is required for my "gringo" tastes. If you are looking for a non-tomato sauce, you will need another recipe.

    I suggest a name-brand tomato sauce. Quality does matter here, and I use Hunt's®️. For a sweeter taste, use tomato paste diluted with equal water.

    Aromatic vegetables

    Aromatic vegetables deliver deep flavors, primarily when crushed or cooked. I suggest fresh garlic and onions, but garlic powder and onion powder could be used.

    Resist the temptation to use too much onion just to use it up. It will dominate the taste. Less is more in this case.

    A diced jalapeno or another pepper can add extra heat and taste.

    Spices

    Chili powder is the majority of the flavor. But cumin and oregano add to the Mexican flavor. Plus the usual salt and black pepper.

    This is relatively mild but with lots of taste. You can add some heat with a diced jalapeno pepper or a dash of cayenne pepper.

    ❓FAQs

    Can I thicken the sauce?

    Yes. Some enchilada sauce recipes will use thickens. I don't feel it is needed.

    If you want a thicker sauce, cook the onion, then remove it from the pan. Add three tablespoons of vegetable oil over medium heat, then sprinkle with four tablespoons of all-purpose flour and whisk with the oil. Cook for a few minutes while continuously whisking until browning a little. Then proceed to add all the ingredients, including the cooked onion.

    This moves the sauce from gluten-free to containing gluten. To thicken and stay gluten-free, use a gluten-free flour substitute.

    How to use homemade enchilada sauce?

    The usual use is for enchilada or enchilada casseroles. But it also will find its way into soups or even chili.

    What can be substituted for enchilada sauce?

    There is no good substitute, but salsa can usually be used if you must. There are many common components, and it will usually work in a casserole. I would do this long before using the canned sauce.

    How to refrigerate and freeze homemade enchilada sauce.

    To store homemade enchilada sauce in the fridge, seal airtight for 3-4 days. There are no preservatives, so no longer.

    It can be stored in the freezer for 3-4 months. A good tip is to freeze ice cube trays and then seal them tightly in a freezer bag.

    📖Enchilada Recipes

    Healthier Chicken Enchilada Casserole in 60 Minutes

    Crock Pot Chicken Enchilada Casserole

    Excellent Chicken Enchilada Casserole

    Sour Cream Chicken Enchiladas

    This recipe is listed in these categories. See them for more similar recipes.

    Mexican Recipes, Sauces, Rubs, and Seasonings Recipes
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    🖼️Step-by-Step Photo Instructions

    cooking onion in a sauce pan

    Add 1 tablespoon of oil to the medium-size saucepan over medium-high heat. Add ½ cup minced onion ( about 1 small to medium) and saute until transparent — about 5 minutes. Add the crushed or minced garlic for the last minute.

    enchilada sauce cooking in a black pan

    Add tomato sauce and spices. Mix well and simmer over medium-low heat. It is best to put a lid on the saucepan since it will tend to splatter. Remove from heat to stir.

    pouring red enchilada sauce over chicken enchiladas

    Simmer for at least 10 minutes if used in a casserole or 30 minutes otherwise.

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    Recipe

    Homemade Enchilada Sauce in sauce pan

    Homemade Enchilada Sauce - Tomato Based

    From Dan Mikesell AKA DrDan
    The best homemade tomato-based red enchilada sauce only needs about 5 minutes of prep time and a short simmer to get all the great tastes to come together. You will never buy canned enchilada sauce again.
    Tap to leave a Rating
    4.50 from 18 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings #/Adjust if desired 4 cups

    Ingredients

    US Customary - Convert to Metric
    • 32 oz tomato sauce
    • ½ cup onion - minced about 1 small to medium
    • 2 tablespoons oil
    • 2 tablespoons chili powder
    • 2 teaspoons paprika
    • 1 teaspoon salt
    • ½ teaspoon ground cumin
    • ½ teaspoon oregano
    • 2 cloves garlic
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    Instructions

    • ½ cup minced onion ( about 1 small to medium) and saute until transparent — about 5 minutes. Add the crushed or minced garlic for the last minute.
      cooking onion in a sauce pan
    • Add tomato sauce and spices. Mix well and simmer over medium-low heat. It is best to put a lid on the saucepan since it will tend to splatter. Remove from heat to stir.
      enchilada sauce cooking in a black pan
    • Simmer for at least 10 minutes if being used in a casserole or 30 minutes otherwise.
      pouring red enchilada sauce over chicken enchiladas
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. Use a good brand-name tomato sauce. I like Hunts.
    2. Do not use more onion—it will dominate the sauce.
    3. Use a non-reactive pan with a lid. Usually, that means non-stick.
    4. Good refrigerated for 3-4 days and may be frozen for 3-4 months.
    5. This is high in sodium. The sauce is just part of a larger dish, so it is usually fine but cutting the salt in half is fine if you are concerned. People can always add a sprinkle of salt at serving.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Homemade Enchilada Sauce - Tomato Based
    Amount Per Serving (1 cups)
    Calories 142.2 Calories from Fat 74
    % Daily Value*
    Fat 8.2g13%
    Saturated Fat 0.7g4%
    Trans Fat 0.1g
    Polyunsaturated Fat 2.5g
    Monounsaturated Fat 4.7g
    Sodium 1837.6mg77%
    Potassium 894.5mg26%
    Carbohydrates 17.4g6%
    Fiber 5.7g23%
    Sugar 10.9g12%
    Protein 4.1g8%
    Vitamin A 2668.5IU53%
    Vitamin C 17.9mg22%
    Calcium 59mg6%
    Iron 3.5mg19%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Sauce
    Cuisine : Mexican

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally published February 1, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly tongue

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    1. Whitney P

      June 30, 2021 at 7:42 pm

      5 stars
      I made the enchilada sauce! You were right. It was unbelievable. I made the casserole and again, it was a show stopper! Tasted better than any restaurant I’ve had enchiladas in! Thank you!

      Reply
    2. Jane Mayhew Barnard

      December 07, 2019 at 2:46 pm

      Hi, so does the garlic go in with the spices and not with the onion?
      Thanks

      Reply
      • Dan Mikesell AKA DrDan

        December 07, 2019 at 3:02 pm

        Hi Jane,
        Welcome to the blog.
        The garlic does not go in with the onion, it will tend to over cook/burn if cooked that long. You can add it to the onion when the onion is almost done but before the sauce and spices and cook it for a minute or just add it with the spices. Simmering the sauce will cook the garlic enough.
        Dan

    3. Ken

      December 27, 2017 at 4:53 pm

      Dr. Dan, I agree about canned enchilada sauce and homemade is always the best. I will give this a try. I have a similar that uses chicken broth and flour rue in place of tomato sauce. I will try this as it simplifies the process and I am all for simplification.

      One trick I wanted to share in case someone HAS to use a canned enchilada sauce. I doctor it up as follows. It makes a surprising difference.
      1 can red enchilada sauce (I like hot)
      1 tsp chili powder
      1/8 tsp cumin
      1/4 onion finely diced
      Place all in sauce pan and simmer until slightly thickened.

      Reply
      • DrDan

        January 05, 2018 at 10:03 pm

        Hi Ken,
        So sorry for the delay in reply, all my fault.
        The doctoring of the sauce should help some readers.
        Thanks again for the note.
        Dan

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