Easy, delicious and healthy homemade enchilada sauce in under 20 minutes! Use this instead of the canned stuff and you’ll never look back again.
This isn’t an authentic enchilada sauce, but it is still flavourful, healthy and SUPER easy to make. Yep, we’re talking in only 20 minutes you can have the best red enchilada sauce ever!
This Red Enchilada Sauce is super easy, quick and no-fuss. I love a rich, flavourful enchilada sauce. Packed full of complex flavours like chilli, cumin, garlic and acidic tomatoes, this sauce will become your new fav and one you keep extras of in your fridge or freezer.
What is Enchilada Sauce?
Enchilada sauce is a staple in Mexican cooking. The best thing about it is how versatile it is. It can be poured over any dish you want to add a little something extra to that packs in a whole lot of flavour. The best part is unlike store bought enchiladas sauces, this one doesn’t have preservatives or ingredients you don’t even know how to pronounce. My favourite thing to pour this enchilada sauce over is my Dairy-Free Chicken Enchiladas, if you haven’t already you HAVE to try this recipe! I mean how good does it look below?
Storing leftover sauce
Store in jars or an air tight container in the fridge for up to 2 weeks and in the freezer up to 3 months.
The Best Red Enchilada Sauce
Ingredients
- 1 tbsp Olive Oil extra virgin
- 1 small Red or Yellow Onion minced
- 2 cloves Garlic crushed
- 1 tbsp Ground Cumin
- 3 tbsp Chili Powder
- 1 can (398mL) Tomato Sauce
- 1 ¼ cup Chicken Stock
- 1 tsp Granulated Sugar
- ¼ tsp Fine Sea Salt
- ¼ tsp Ground Black Pepper
Instructions
- Heat olive oil on medium-high in a medium saucepan until warm, then add in the onion and cook for about 5 minutes; until soft and starting to brown along the edges. Add garlic, cumin and chilli powder. Stir and cook for only 30 seconds.
- Add tomato sauce, chicken stock and sugar. Stir until mixed and bring to a boil. Once boiling, reduce heat to low and simmer for about 10 minutes. Season with salt and pepper. That's it, you're done! You can store in the fridge for up to 2 weeks in an air tight container or jar, and in the freezer for up to 3 months.