This is our favorite homemade enchilada sauce recipe, and it’s way better than the canned stuff! We make all sorts of enchiladas around here. We love beef enchiladas but sometimes make them with pulled pork or shredded chicken too (like these tasty Easy Chicken Enchiladas!). Whatever meat or filling you choose, you can’t beat a homemade sauce made with basic pantry staples. This is a bit different from other from-scratch recipes as there is no cooking involved at all. It’s an easy recipe – simply put all the ingredients in a bowl and stir! The sauce will cook through when it is heated in the dish, melding the flavors together and saving you time and energy! If you love Mexican food, try some of our other favorite recipes like this Classic Three Bean Chili, this Easy Taco Soup, and my delicious Sheet Pan Fajitas. We also like Cordon Bleu Chicken Enchiladas, which are made with Alfredo sauce instead of tomato sauce for a creamy enchilada dinner. Finish it off with my Strawberry S’mores Enchiladas for dessert!
Ingredients Needed:
Tomatoes: use canned crushed tomatoes for this sauce, with no added salt. Plain, unseasoned tomato sauce will work as well. Water: simply thins out our sauce to our desired consistency. You could swap for chicken or vegetable broth for added flavor. Seasonings: garlic powder, onion powder, dried oregano, and kosher salt will make a flavorful enchilada sauce. Spices: use cumin and chipotle powder (or smoked paprika), as well as ground cinnamon for an added warm flavor. Add in some cayenne pepper too for a spicy sauce. Sugar: brown sugar will help to balance the acidity of the tomatoes if needed.
How to Make Enchilada Sauce
This easy red enchilada sauce is quick to make. You’ll find the full recipe in the recipe card below.
Combine ingredients: Add the following ingredients to a bowl and stir: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle chili powder. Add sugar: Add brown sugar to taste. Add additional spices here if wanting. Use: Use sauce straight away, or store it for later.
Tips and Notes
Simmer the sauce on the stove to bring the flavors together before using it if you prefer. As this sauce doesn’t require any cooking, I tend to make it as and when I need it. It is a super simple recipe to double or triple for a big batch, and it will last up to 2 weeks in the fridge!
Enchilada Sauce Variations
Make a green enchilada sauce. Use chopped green chilis and jalapeños instead of canned tomatoes as the base and adjust seasonings to taste. Spices and seasonings: Make this recipe your own by adjusting the seasonings to your preference. You can taste as you go. Add some heat. Adding red pepper flakes, chili powder, or finely chopped jalapeños depending on your desired spice level. Fresh ingredients. Use fresh garlic that you have minced yourself if you prefer. Tomatoes: canned crushed tomatoes are my shortcut here, as many recipes use a mixture of tomato paste and water thickened with flour. Use 3 tablespoons of tomato puree paste and 2 additional cups of water or low-sodium vegetable broth. Add a cornstarch slurry to the mix, and cook it on the stovetop or in the microwave to thicken it.
Serving Suggestions
Use this red enchilada sauce in your enchilada recipes using any meat. You can also use it in recipes that call for a tomato salsa sauce, like my delicious Stuffed Pepper Casserole, this Chicken Taco Soup, or my Crockpot Salsa Chicken.
More Sauce and Condiment Recipes You’ll Love
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Pineapple Brown Sugar BBQ Sauce
Mango Salsa
Homemade Salsa Recipe
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