Finished enchilada sauce in a saucepan.

Homemade Enchilada Sauce Recipe

Homemade enchilada sauce is just minutes away with my simple recipe. Not only does it taste better than store-bought, but it's also quick & easy, too!
Course accompaniment, Sauce
Cuisine Mexican
Keyword Enchilada
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 24 people
Calories 15kcal
Author Jillian - a Food, Folks and Fun original!


  • 1 tablespoon vegetable oil
  • 1 medium white onion diced
  • 3 large garlic cloves minced
  • 3 Tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon table salt
  • ¼ teaspoon oregano
  • 15 ounce can tomato sauce
  • 1 cup chicken broth


  • In a medium saucepan over medium-high heat preheat the oil. Add the onion and cook until the edges of the onion start to brown, about 3-5 minutes. 
    Sauté the onions and garlic.
  • Add the garlic, chili powder, cumin, salt, and oregano and cook until fragrant, about 30 seconds.
    Add the chile powder, cumin, and other spices.
  • Stir in the tomato sauce and chicken broth. Bring the mixture to a simmer and keep at a simmer and cook for 10 minutes, stirring occasionally.
    Pour in the chicken stock.
  • Remove the sauce from the heat. Using an immersion blender, blend until smooth, about 2 minutes. If you don't have an immersion/stick blender, you can use a blender. Just make sure you hold the lid on *VERY* tight, trust me I know from experience!
    Finished enchilada sauce in a saucepan.
  • Keep in an air-tight container in the refrigerator for up to 1 week.


This recipe makes about 3 cups of homemade Enchilada Sauce. 


Serving: 2Tablespoons | Calories: 15kcal | Carbohydrates: 2g | Sodium: 242mg | Potassium: 98mg | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 2.4mg | Calcium: 10mg | Iron: 0.6mg