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This Easy Homemade Enchilada Sauce takes about 10 minutes to make with just a handful of ingredients so it's a quick way to elevate your enchiladas! The perfect blend of dried herbs and spices gives this sauce a cozy, comforting flavor. And a homemade sauce means you can bake up your best enchiladas without the weird mystery ingredients and preservatives that come in canned sauces. Fast, easy, and delicious—this sauce checks all the boxes.
You'll Love This
- This easy red enchilada sauce is hearty. Most canned enchilada sauces are a bit runny. They pour nicely, but they also soak into tortillas and make for soggy enchiladas. This sauce, however, has substance—and you can make it as thick or thin as you want! Which makes it perfect for Cheesy Chicken Enchiladas, Easy Black Bean Enchiladas, One Skillet Stove Top Enchiladas, or Vegetarian Enchilada Casserole.
- I know what you're thinking - there's perfectly good enchilada sauce in a can at the grocery store right now. That's what I used to think too. But seriously, once you make this homemade red enchilada sauce you'll never want the store-bought stuff again! It takes just minutes to prepare and you know exactly what's in it. Plus you can adjust the ingredient to suit your family's taste!
- You'll never believe how easy it is to throw together! You've probably got all these ingredients in your pantry or cupboard right now, which makes this enchilada sauce a breeze to make—even on a busy weeknight.
- There are no preservatives or mysterious ingredients. Canned sauces are easy, but have you looked at an ingredients list lately? Not only is a homemade enchilada sauce tastier than a store-bought sauce, but it's also filled with real, whole ingredients.
Cook for 2 minutes, stirring frequently.
Add tomatoes to a blender. Carefully transfer garlic and spices to the blender as well.
Blend until smooth.
Pour sauce into the pot and cook for a few minutes over medium heat until warmed through. Add a splash of apple cider vinegar and season to taste with salt and pepper.
- Make it spicy! Most red enchilada sauces aren’t super spicy, but if you like it hot—go for it! Add a couple pinches of cayenne pepper to bump up the heat or add a couple teaspoons of chiles in adobo for some extra smokiness!
- Make it ahead of time! If you’re planning weeknight meals, you can make this quick enchilada sauce ahead of time. Let it cool on the stove and then transfer to an air-tight container. It will be good in the fridge for up to seven days. You can also freeze it for up to 3 months - which is my personal favorite way to store it! I like to make a double batch and keep a few jars in the freezer.
- It’s easy to thin if you want. One of my favorite perks of homemade enchilada sauce is that it’s thicker than most canned varieties. If you find that this sauce is too thick, though, add some veggie broth: just a couple tablespoons at a time until you get the consistency you want.
Family Favorite Dinners
- Homemade Cheesy Chicken Enchiladas
- Easy Black Bean Enchiladas
- One-Pot Enchilada Skillet
- Vegetarian Enchilada Casserole
- One Pan Mexican Quinoa & Beans