Enchilada Sauce Recipe

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Homemade enchilada sauce is an easy DIY kitchen recipe. It’s healthier than the store-bought version, which is full of unnecessary additives.

This homemade enchilada sauce is SO easy to make! It tastes much better than the canned stuff, and it costs a lot less.

Homemade enchilada sauce is one of the easiest condiments to make. The canned version tends to include lots of questionable ingredients, including MSG, modified corn starch, and hydrolyzed soy protein. You can control the ingredients in your sauce by making your own.

This sauce is very versatile. You can use it in my vegetarian enchilada casserole or chicken enchiladas to spice things up on taco night.

enchilada sauce 2 rfrd

Homemade Enchilada Sauce Tips

It takes just a few minutes to put together, and it tastes fantastic. If you’re short on time, you can skip the stovetop part of this recipe by using a bit of onion powder and garlic powder. Simply stir the ingredients together in a bowl, and you’re ready to go.

Freeze the extra sauce and save it for a Mexican meal on a busy night. It’s such a great recipe to have on hand!

Enchilada Sauce

Homemade enchilada sauce is so easy to make!
Print Recipe
5 from 2 votes
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

Recommended Equipment


  • 1 tbs olive oil
  • 1/4 cup diced onion
  • 1 clove garlic crushed
  • 2 tbs chili powder
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 2 cups tomato sauce


  • In a large skillet, cook the onion in the olive oil over medium-low heat for five minutes, or until soft. Add the crushed garlic, chili powder, cumin, and salt to the pan. Stir and cook for another minute to combine the flavors.
  • Add the tomato sauce to the pan. Simmer gently for 10 minutes, stirring occasionally.
  • Let the sauce cool, then transfer it to an airtight container. You can store it in the refrigerator for several days, or freeze it for several months.

Approximate Nutrition Info

Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 615mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 863IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
Servings: 8
Calories: 40kcal
Cost: $.90 per cup

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Price Breakdown

This recipe costs a total of $1.81 to make and it yields 2 cups. This quantity of store-bought sauce would cost over $3.00, and it would be full of ingredients you don’t want to be eating. This sauce is a simple DIY staple that your family will love.


  1. 5 stars
    This is so good! I use a can of diced tomatoes in their juice, which I purée, and then add enough tomato paste to get to 16 ounces.

  2. 5 stars
    I’m going to try this next week. My plan is to make my own flour tortillas and this sauce for veggie enchiladas. I’d love to make this for my granddaughter!

  3. I’m in a food coop,and I’m expecting 40 pounds of tomatoes this weekend. I wasn’t happy with my current enchilada sauce, so I’m lining forward to teeing this one along with my passion tomato sauce, pasta sauce, and salsa! Thanks!

  4. I have home canned tomatoes in their own juice. If I pour off the juice or broth and cook down the tomatoes into a sauce I would think I could use them in this recipe. What do yo think. I would definetely use the broth elsewhere when I need veggie broth.

    1. Yes, that should work, Glenna. You could also puree what you have canned and use that (juice and all). You may need to simmer it a bit longer to get the consistency you want. Let me know how it turns out!

  5. I’m having a hard time viewing the actual recipe. I’ve used it before and loved it but now when the page has loaded the actual recipe is not there.

    1. So sorry about that, Jessica! There was a problem with my recipe plugin, but you should be able to view the recipe now.

  6. Thank you so much for posting this. I have hated buying the grocery store stuff so I’m really excited to try this very soon.

  7. Annemarie,
    You’re so right! I made a massive batch of enchilada sauce using some slow roasted tomatoes (just the tomatoes, not made into tomato sauce or anything). The recipe made so much sauce, in fact, that I froze a QUART of leftovers for another batch of enchiladas. I had amazing success growing and putting up tomatoes last summer, and though I’ve still got ample jars of crush tomatoes and tomato jam, I am running low on tomato sauce and salsa–and that makes me hopeful that this winter will at some point end so I can put up more tomatoes!!

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