A simple recipe for Quick Homemade Enchilada Sauce, using basic pantry ingredients and a blender. With no cooking required, this sauce comes together in five minutes flat!
Here’s a simple recipe for quick homemade Enchilada Sauce that requires no cooking, no chopping and can be made in five minutes flat using a blender! Full of flavor, this tasty healthy Enchilada Sauce is silky smooth and perfect for baked enchilada’s, smothered burritos, or Enchilada Pie.
Keep it mild for younger palates, or feel free to spice it up. Your call.
It’s an untraditional Enchilada Sauce recipe in that it is uncooked, but comes in very handy when short on time. It’s also very similar in flavor to Trader Joe’s bottled Enchilada Sauce. What I love about it is that it’s made with ingredients I almost always have on hand, often saving me from the dreaded last minute trip to the grocery store.
If you like smoky flavor, feel free to add chipotle powder or canned chipotle.
During the summer months, I like to use fresh tomatoes, and during the colder months, diced canned tomatoes or tomato puree work well too.
Either way, just place all the ingredients in the blender and blend until silky smooth. Adjust heat to your particular liking.
This can be made ahead and refrigerated, or even frozen.
A fast and easy recipe, not lacking in flavor!Print
Quick Homemade Enchilada Sauce
A quick and easy enchilada sauce that requires no cooking! Can be made in 5 minutes using a blender.
- Prep Time: 5
- Total Time: 5
- Yield: 2 cups 1x
- Category: sauce
- Method: blended
- Cuisine: mexican
- 14.5 ounce can diced tomatoes -preferably fire roasted, or 2 medium tomatoes ( cut into quarters), tomato puree or tomato sauce
- ¼ cup water
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 3 garlic cloves (or 2 teaspoons granulated garlic)
- ¼–½ teaspoon chipotle powder – optional, for heat. (Add more to taste, or add a canned chipotle pepper, or cayenne )
- 1 ½ teaspoon kosher salt
- 1 teaspoon oregano – dry (or 2 teaspoons fresh)
Blend all ingredients together in a blender until smooth.
The sauce will cook as it bakes with enchiladas.
- Calories: 89
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