Here's an easy, delicious Enchilada Sauce recipe that requires no cooking, no chopping, and can be made in literally five minutes, using a blender! Vegan, gluten-free, video.
As a chef, catering large events, we made everything from scratch. This enchilada sauce recipe was a godsend because not only could I control the heat level, but I could also control the quality of the ingredients. Many store-bought brands contain preservatives, flavorings, stabilizers, and thickeners.
After making my own, I never looked back! Full of flavor, this red Enchilada Sauce is silky smooth and perfect for Vegetarian Enchiladas, Chicken Enchiladas, smothered burritos, or Enchilada Pie.
WATCH How to Make Enchilada Sauce
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.
Check out all of our Mexican Recipes for more inspiration, as well as our DIY Gifts!
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A fast and easy recipe for Enchilada Sauce, not lacking in flavor!
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Quick & Easy Homemade Enchilada Sauce Recipe
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 2 cups 1x
- 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
Sounds great! Will try tomorrow with fresh tomatoes & garlic from my daughters garden!
Perfect, love to hear how it turns out.