Homemade Enchilada Sauce

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This homemade version is 100x better tasting than the canned. It uses simple pantry ingredients. Can’t beat that; yummy and easy!

HOMEMADE ENCHILADA SAUCE | so much better than the canned stuff and it's super simple to make! www.togetherasfamily.com

Have you ever tried making homemade enchilada sauce? I’ve tried out several (literally, lots and lots) trying to find the perfect one; it can’t be too hot, it can’t require too many ingredients, and it needs to be easy. This, my friends, was the winner. I make this every time I need enchilada sauce.

I’ve never like the canned stuff. I have always thought it had no flavor, was too spicy, and the worst part: it tastes like the can!

Give this homemade version a try and I can pretty much promise you will love it more than the canned version. It’s not as easy as opening the can, but in my opinion, I would rather spend a couple extra minutes making it homemade to have a better tasting product.

Yields 2 cups enchilada sauce

Homemade Enchilada Sauce
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  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons chili powder **
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • ΒΌ teaspoon oregano
  • 1 (15 oz) can tomato sauce
  • 1 cup chicken broth


  • Heat oil in a medium saucepan over medium-high heat.
  • Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
  • Add in the tomato sauce and chicken broth. Bring mixture to a low boil, reduce heat to medium-low let simmer for 8-10 minutes, stirring occasionally.
  • Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce.
  • Use right away or keep refrigerated for up to one week.


** I usually only use 2 tablespoons because I want my kids to eat it. Use whatever amount you would like for your desired spiciness level

If you prefer a chunkier enchilada sauce skip draining the sauce in the fine mesh strainer. Use as is.

Be sure and come back on Thursday because I have a fun spin on traditional pizza that uses this enchilada sauce! It was a kid fave πŸ™‚

Enjoy your day friends! xoxo

recipe found on Kitchen Meets Girl

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  • Reply
    August 20, 2015 at 6:57 pm Hi, Jessica ~ This recipe looks so yummy! And I have the perfect recipe in which to use it! Time to edit the menu plan. :0) Thanks for sharing at The Merry Monday Party! We love getting to party with you!
  • Reply
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    February 19, 2016 at 8:49 am […] Homemade Enchilada Sauce: The other day I was out of red enchilada sauce. I ended up using green sauce but this recipe looks very easy! […]
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