Homemade Enchilada Sauce

Never buy canned enchilada sauce again. Blow them away with great taste with this easy homemade enchilada sauce with easy step by step photo instructions.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Sauce
Cuisine: Mexican
Keyword: Enchilada Sauce
Servings: 4 cups
Calories: 142kcal
Author: Dan Mikesell AKA DrDan

Ingredients

  • 32 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

Instructions

  • 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

Notes

Pro Tips

  1. Use a good brand name tomato sauce. I like Hunts.
  2. Do not use more onion.
  3. Use a non-reactive pan with a lid. Usually, that means non-stick.
  4. Good refrigerated for 3-4 days and maybe frozen for 3-4 months.
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Nutrition

Serving: 1cups | Calories: 142kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 1838mg | Potassium: 881mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2661IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 3mg