Homemade Enchilada Sauce

The best enchilada sauce and you can make it at home with these easy step by step photo instructions. Blow them away with great taste. Never buy canned enchilada sauce again.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Sauce
Cuisine: Mexican
Servings: 4 cups
Calories: 142kcal
Author: Dan Mikesell AKA DrDan


  • 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


  • 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. Cover with lid since it will splatter.
  • Simmer for at least 10 minutes if being used in a casserole or 30 minutes otherwise


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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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