Never buy canned enchilada sauce again. Blow them away with great taste with this easy homemade enchilada sauce.
Editor’s Note: Originally published February 1, 2010, as part of a chicken enchilada project, I’m updating things today May 3, 2018, just for a facelift. The recipe is great and will not be changing.
I hate the canned enchilada sauce. The powder mix is horrible. You must make it yourself. Again, I’m using my tiny Mexican paperback cookbook I found in California. But it was a little bland, so I upped the spicing some to make it just right.
This recipe is dear to my heart and will the best enchilada sauce ever.
This only takes 10 minutes, but if you are not going to use it where it is cooked more (like my Chicken Enchilada Casserole), you should simmer it for 30 minutes. Also, you could add 1/2 cup shredded cheese. I usually don’t, and I almost always use it in my casserole.
Homemade Enchilada Sauce
- 30 oz tomato sauce
- 1/2 cup onion - minced about 1 small to medium
- 2 tablespoons oil
- 2 tablespoons chili powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 2 cloves garlic
- Add oil to medium-size saucepan over medium-high heat. Add onion and saute until transparent. About 5 minutes.
- Add tomato sauce and spices. Mix well and simmer over medium-low heat.
- Simmer for at least 10 minutes if being used in casserole or 30 minutes otherwise
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published Feburary 1, 2010