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.
As a chef, catering large events, everything was made from scratch. This enchilada sauce recipe was a godsend because not only could I control the heat level, but I could also control the ingredients.
The problem with many store-bought enchilada sauce is that they contain inflammatory seed oils, flavorings, stabilizers and thickeners. Not the healthiest!
WATCH: How to Make Enchilada Sauce
Table of Contents
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.
Easy Enchilada Sauce Ingredients
- 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.
How to make Enchilada Sauce!
- Place enchilada sauce ingredients in blender. (If using tomato puree, you can whisk or stir ingredients in a bowl.)
- Blend until smooth.
- 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.
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.
Quick Enchilada Sauce FAQs
Yes the sauce will stay fresh in the fridge for 4 days.
Yes! It freezes beautifully.
This easy enchilada sauce recipe is made from tomatoes, chili and Mexican spices.
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.
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.
The spice level of enchilada sauces can range from mild to hot, depending on the type of chili powder used in the recipe. Regular chili powder is pretty mild, while chipotle powder can be hot!
We intentionally leave out the flour in this enchilada sauce recipe to keep it gluten-free. To thicken it, cook it down uncovered on the stovetop for 10 minutes. Alternately, you could whisk in 1-2 tablespoons of masa harina flour to thicken it.
Uses for 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.
More Recipes You May Enjoy
- Easy Chicken Enchiladas
- Shrimp Enchiladas
- Chicken(or Turkey) Enchiladas with Black Beans
- Butternut Squash Enchiladas
- 45 Fresh & Tasty Mexican Recipes!
- Lemon Butter Sauce
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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Quick & Easy Homemade Enchilada Sauce Recipe
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 2 cups
- Category: sauce
- Method: blended
- Cuisine: mexican
- Diet: Vegan
Description
A quick and easy, homemade, red enchilada sauce recipe that requires no cooking! Can be made in 5 minutes using a blender.
Ingredients
- 14.5-ounce can of diced tomatoes (with juices) preferably fire-roasted tomatoes (or sub-crushed tomatoes, tomato sauce, tomato puree, or 1 1/2 cups fresh tomatoes)
- 1/4 cup water
- 2 tablespoons olive oil
- 2 teaspoon apple cider vinegar
- 2 teaspoons chili powder
- 1 teaspoon granulated garlic (or onion powder, or 2–3 garlic cloves)
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano (or 2 teaspoons fresh)
- optional: 1/4 teaspoon chipotle powder or cayenne pepper (or smoked paprika for smoky flavor) more to taste.
Instructions
- Place all ingredients in a blender.
- Blend until smooth.
- Taste, add more chili powder or chipotle powder to desired heat level.
- If serving over enchiladas, the sauce will cook as it bakes with enchiladas.
- Or feel free to simmer gently on the stovetop, covered for 10-15 minutes.
Notes
The sauce will keep 4 days in the fridge or can be frozen.
Nutrition
- 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
I used fresh tomatoes from my garden, harvested from a glut of green tomatoes, which finally ripened under sheets of newspaper. I used a homemade chipotle pepper (smoked, then dried) which I blitzed in the blender first thing, for that teaspoon of chipotle powder. I doubled the sauce, which just fit in my blender. It is so flavourful! I can always count on your recipes, Sylvia, for that flavour bomb!
Thanks Paula- love that you used homegrown/homemade ingredients here!
This sauce has a wonderful flavor. I simmered for ten minutes, then served on top of tamales. It was very quick to make with staples that are always in our pantry, but the vinegar gave it a fresh bright taste. This is a keeper recipe! Great job.
Glad you enjoyed this one Louise!
I know how to make an enchilada sauce with dried chili’s but it takes time. And labor. I didn’t have the time or energy for that tonight so I looked for something easier and found your recipe. It’s fabulous and will remain in my repertoire from here on. Thank you for sharing.
So happy you enjoyed this Timmi!
First time making my own enchilada sauce. Quick, easy recipe that tastes delicious.
thanks Jade!
would it be possible to make this with either fresh tomatoes or tomato paste?
Fresh tomatoes would work- make sure to use the juices too
Fresh tomatoes would work- make sure to use the juices too.
It is now impossible to buy enchilada sauce here in the UK, and I was starting to get withdrawl symptoms… 🙁
I’ve tried a few recipes for homemade enchilada sauce but this one is by far the easiest and tastiest. Will be using this from now on.
Many thanks!!
Glad this worked for you!
Healthy, yummy, easy! Thank you for another GREAT recipe!
Thanks Marianne!
Fresh raw salsa, and I thought that I was alone in making such stuff. HA! Joke’s on me. Feel free to add and subtract ingredients at will. Sometimes I add citrus zest. Tomatillos work very well. Have fun.
Thanks John and glad you are enjoying this! Love your additions!
I didn’t have any enchilada sauce in my pantry
Make this in blender quick
Doubled recipe
I just didn’t use all the vinegar. I will only make my own sauce now. Thank you
Yay! Awesome Sarah- so easy and simple right?
This sauce is so good and SO easy! I used it in the enchilada stuffed spaghetti squash recipe and made chilaquiles for breakfast with the leftover sauce. Will make anytime I need a quick red enchilada sauce.
Great to hear Amanda!
This sauce is so much better than anything I could buy…fa tastic
Awesome Stephanie!
Amazing sauce. I used it for the enchilada recipe and wished there was more. Next time I’ll double the recipe. I’ve made some extra now to have with eggs, tofu, and whatever else I like.
Perfect Allison- love it!
So simple and tasty. Thank you!!!
thanks!
It was delicious and easy to make! Thanks for such a great recipe.
Thanks Lisa!
Super quick and delicious!!!! Used with Sylvia’s Vegetarian enchilada casserole. Sooo good!
Perfect Karin!
Delicious! First time making it and so glad I did. I will be adding this to my regular rotation!
Great to hear Danielle!
This sounds weird, but I added ~1 T of peanut butter to the recipe. It adds a nice creamy texture, and just a nice rounding out of things, but you would never know there was peanut butter in the mix. I had an unusual enchilada filing of roasted butternut squash with leftover cooked burger, onion, garlic, carrot, baby portobello mushrooms and a few other leftovers in the fridge: a bit of refried black beans and a little hummus. It was wonderful! Enchiladas are prefect answer to leftovers!
It doesn’t sound weird to me- almost like a Mole Sauce! Love it Amy!
Good flavour but not spicy. Added extra chipotle in adobo and cayenne.
Great- yes easy to make it the spice level you prefer and I’m glad you took liberties here!
This was the simplest recipe I could find. The flavor is absolutely fine (the chipotle and vinegar I would not have thought of but it really makes it). I looked it up because I had a hankering for enchilada pie and had everything but enchilada sauce. I will probably just use this from now on rather than buying sauce. The lack of cooking it separately, clinches this as the fastest sauce around.
Thanks Chris!
Timesaving, foolproof, delicious. Thanks for this!
Awesome Michele! Glad you like it!
This sauce was so easy to make and absolutely delicious!!!!
thanks Donna!
Delicioso! I added half a roasted red pepper I had in the fridge (just because I had it) and it was so, so good. Whenever I’m looking for a good tasting veggie meal, or need inspiration, I come to here. Thank you!!
THanks Yolanda!
Needed a quick and easy enchilada sauce recipe that used the diced tomatoes I had on hand. This is so good, I’m eating it with a spoon before I can even assemble the enchiladas. Total win!!
Awesome Leah- glad you liked it!
I have made it and my employer love it and would like to keep the recipe yummy😋,Yaiy!thanks so much
I have made this several times now and LOVE it. So easily made with staple pantry ingredients. Simply delicious! Perfect!
So good and so easy! I used a can of tomato sauce instead. After making it realized that using tomato sauce meant I could skip the blender (and blender clean up). Next time I make it I’ll use tomato sauce again and just shake up all the ingredients in a jar.