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Homemade enchilada sauce

Homemade Enchilada Sauce

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: About 3 cups 1x


This red homemade enchilada sauce has the best flavor! It’s all natural, cheaper than store-bought, and quick and easy to make.


  • 3 tablespoons olive oil
  • 1 cup minced yellow onion (1/2 large)
  • 3 garlic cloves
  • 3 cups vegetable broth
  • 6 ounce can tomato paste (10 tablespoons)
  • 1 1/2 tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce)
  • 1 tablespoon cumin
  • 1/2 tablespoon oregano
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon kosher salt


  1. Mince the onion. Mince the garlic.
  2. In a saucepan, heat the olive oil over medium heat. Add the onions and saute for 5 minutes until golden and tender but not browned. Add the garlic and saute for 1 minute.
  3. Carefully pour in the vegetable broth, and then add the remaining ingredients: tomato paste, adobo sauce, cumin, oregano, garlic powder, chili powder, and kosher salt. Bring to a simmer, where the sauce is gently bubbling, and simmer for 15 minutes.
  4. Carefully transfer the contents to a blender (use a ladle to keep from splashing). Blend until smooth. Use immediately or place in a jar and refrigerate for up to 2 weeks.
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: Homemade Enchilada Sauce, Red Enchilada Sauce