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This Enchilada Sauce Recipe is the BEST! With no cooking required, this red enchilada sauce comes together in five minutes flat, using a blender.  Video. Plus 45 Fresh & Tasty Mexican Recipes!

Here’s the easiest tastiest Enchilada Sauce that requires no cooking, no chopping and can be made in literally five minutes, using a blender! You’ll never buy it again! Full of flavor, this red Enchilada Sauce is silky smooth and perfect for Vegetarian Enchiladas, Chicken Enchiladas, smothered burritos, or Enchilada Pie.

Enchilada Sauce Video

Ingredients In Enchilada Sauce

Enchilada Sauce Ingredients

Ingredient Notes

  • Tomatoes– diced, fire-roasted canned tomatoes are our go-to. But regular diced tomatoes work, tomato puree or even tomato sauce. If you have an abundance of fresh tomatoes, definitely use those!
  • Vinegar- adds a tangy brightness to the sauce. Use apple cider, or any light colored vinegar.
  • Garlic– easiest to use dried garlic powder or granulated garlic but fresh is best.
  • Spices– a mix of chili powder, ground cumin, chipotle, oregano , salt and pepper totally create the depth of flavor in the sauce. Use fresh oregano if you have it!

See the recipe card below for a full list of ingredients and measurements.     

Why You’ll Love This Enchilada Sauce Recipe!

  • No pre-cooking required! This untraditional Enchilada Sauce is made in reverse, blended then cooked. It cooks in the oven with your enchiladas- and it comes in very handy when short on time.
  • Made with simple pantry ingredients. Most everyone has these basic ingredients on hand, saving you from the dreaded last-minute trip to the grocery store. (Very similar in flavor to Trader Joe’s bottled Enchilada Sauce.)
  • Use fresh or canned tomatoes! During the summer months, use fresh tomatoes, and during the colder months, diced canned tomatoes or tomato puree work well too.
  • It’s healthy. This is such an easy way to cut back on highly processed foods. You know exactly what is in this sauce. No artificial flavors or preservatives. Make it organic if you like. We intentionally leave out the flour so its gluten-free and vegan.
blending the enchilada sauce

How to make Enchilada Sauce!

  1. Place enchilada sauce ingredients in blender. (If using tomato puree, you can whisk or stir ingredients in a bowl.)
  2. Blend until smooth.
  3. It’s done and ready to use!

How to store Enchilada Sauce

Refrigerate Enchilada Sauce up to 5 days in a sealed jar in the refrigerator, or freeze for up to 6 months in the freezer. I haven’t tried canning this recipe, but I am sure it could be done easily.

A quick, easy Enchilada Sauce Recipe using basic pantry ingredients and a blender. With no cooking required, this sauce comes together in five minutes flat!

Of course, you can cook the Enchilada Sauce after you blend it- just simmer gently, over medium heat, covered in a saucepan for 10-15 minutes, but if using it on something that will be baked, or cooked, not need to simmer ahead of time.

Recipe FAQS

Can enchilada sauce be made ahead?

Yes the sauce will stay fresh in the fridge for 4 days.

Can enchilada sauce be frozen?

Yes! It freezes beautifully.

What is enchilada sauce made of?

This easy enchilada sauce recipe is made from tomatoes, chili and Mexican spices.

What is the secret to good enchilada sauce?

In this authentic enchilada sauce recipe, the key is using high quality ingredients and achieving the perfect balance between savory depth, tangy and spicy heat.

What is the difference in Enchilada sauces?

There are many varieties of enchilada sauces. This version is red made with a tomato base. Green Enchilada sauce is made with tomatillos and green chilies.

Ways to Use Enchilada Sauce

We use this homemade enchilada sauce in so many ways! Of course on our enchiladas, drizzled over nachos before baking, in casseroles, with tamales, in smothered burritos, quesadillas, and mixed with shredded chicken.

 Enchilada Sauce in a jar.

More Recipes You May Enjoy

A fast and easy recipe for Enchilada Sauce, not lacking in flavor!

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

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Enchilada Sauce Recipe


A quick and easy, homemade, red enchilada sauce recipe that requires no cooking! Can be made in 5 minutes using a blender.


Units Scale


  1. Place all ingredients in a blender.
  2. Blend until smooth.
  3. Taste, add more chili powder or chipotle powder to desired heat level.
  4. If serving over enchiladas, the sauce will cook as it bakes with enchiladas.
  5. Or feel free to simmer gently on the stovetop, covered for 10-15 minutes.


The sauce will keep 4 days in the fridge or can be frozen. 



  • Serving Size: ¼ cup
  • Calories: 47
  • Sugar: 1.2 g
  • Sodium: 377.6 mg
  • Fat: 3.7 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 3.7 g
  • Fiber: 0.8 g
  • Protein: 0.7 g
  • Cholesterol: 0 mg

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  1. This is my go-to enchilada sauce – it takes 5 minutes flat to make, it’s delicious, and I can control the sodium. We like spicy food so I increase the chipotle, but I only use 2 teaspoons of the olive oil instead of 2 tablespoons.

  2. Yum! I ran out of enchilada sauce, and looked up this quick recipe… this sauce was great! I honestly didn’t measure anything bc i was rushing.. just poured everything straight into the blender! I will definitely not be buying store bought sauce anymore.. this was so simple and much cheaper than buying a can if enchilada sauce.

  3. Sooo very delicious! Have made this twice now- today did not have chipotle powder so used chipotle peppers. So good! In fact what I did not use in the enchilada casserole (winner!) I had as a dip- call me crazy however it’s just that good!
    Thank you for your amazing recipes!

  4. Nuthin’ new to report here. This is the fastest, easiest, most well balanced, delicious sauce ever. Thank you!

  5. I just had to say this is the best blender sauce!! I was looking for a blender sauce recipe and had tried 3 others before this, they were ok, but I felt they needed tweaking somehow, then I came across this one, and holy moly, as soon as I gave it a taste, I knew, this was the one for me, perfect flavor profile as written and it couldn’t be easier, I used the fire roasted tomatoes in mine.
    I’ve already deleted all my other enchilada sauces. This is my one and only now. Thank you so much for posting this recipe.

  6. Super quick and yummy. I made this when I was out of canned sauce and now I never buy the canned sauce anymore.

  7. Thank you for this great, quick and delicious recipe. I like it better than any other prepared or homemade Enchilada Sauce I’ve made before. I used the diced tomatoes and the cayenne. I added less water, maybe a few tablespoons, because I wanted a slightly thicker sauce. On top of all of this, I decided to just layer some already made “taco seasoned” ground beef I had defrosted from the freezer, bite sized pieces of tortillas (I used flour but next time I’m going to use corn; either should be great), grated Sharp Cheddar and this sauce. I think you could also use other Mexican seasoned meat, like chicken and add some diced black olives to the top. I served this with some sour cream on the side. Very good!

  8. Great recipe, delicious flavours but WAY too spicy for us. We like mild/medium heat so I only used 1tsp chili powder and that was too hot when I tasted it before cooking over enchiladas. Turned it into a double batch (so 1/2 tsp chili for the normal recipe) and still too spicy. I can eat it, but only just. Not sure if we have spicier chili powder here or something (I definitely didn’t use cayenne!). Next time will just use 1/4 tsp chili but keep the rest the same. Besides being too spicy the rest is perfect! Soooooo much better than the packet you get in the enchilada kits from the supermarket 😀

    1. Interesting Rachel. Yes, chili powder is usually not very spicy. I wonder if you got a particularly hot batch? Is it in a store-boughtlabeled jar? Or in a spice jar you filled at home that could have been mis-labeled? (I have done that before!). Without the chipotle or cayenne, this recipe is really quite mild- so I’m thinking there was a mix up.

      1. I think you may be right about it just being a super hot chili powder. I came across some years ago at a bulk food store. I was surprised at the heat, but hurried back to buy more as I loved it!
        I have made this enchilada sauce many times and have never found it particularly spicy.

        1. Ok, I don’t find it very spicy either. Sometimes there are hot batches of chili powder- and in the bulk section, mistakes can happen I suppose?

  9. This was delicious with granulated garlic and dried oregano. I’m looking forward to making it again using fresh oregano and garlic.
    I wanted to use up half a small can of chipotle peppers in adobo sauce, so I added it as well. It tastes great but a little more spicy than I expected !😄

    1. Glad you enjoyed it Yvonne! I love chipotle in this recipe… tasty and spicy!

  10. Excellent! I’ll never buy jar sauce again. Thank you so much! I especially like the Rancho Gordo New Mexican Red Chili Powder you recommend.

  11. This was way better than the time spent on it would lead you to believe. Made it as listed and simmered for 10 minutes.

  12. So easy and perfect flavor! My new favorite! I was out of ACV, so used rice wine vinegar…and out of oregano, so used Herbs de Provence. PERFECTION!!!

  13. This sauce is the BEST! I never liked enchiladas until I made this sauce! Thank you so much!

    1. Awww… that’s awesome Alisa. Glad it made a convert out of you!

  14. This was a great substitute. I added a little more cumin and roasted chili powder to our taste, but this worked well.

  15. So although true that my made from scratch, roasted red pepper enchilada sauce is better . . . for tonight, a start of the work week Monday night, it was perfection. This recipe truly did take only five minutes to make and the baked on flavor was delicious. The roasted red peppers can wait for a holiday. I will definitely make this again (and again).

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