Homemade Enchilada Sauce
This Homemade Enchilada Sauce uses easy to find pantry staples to make a flavorful sauce you will love! Way better than the canned stuff! And gluten-free!
Mexican food is a staple in many of our friends’ households including ours. While tacos could never be considered overrated, there are so many other varieties of Mexican foods that are absolutely delicious and can be prepared for any meal. If breakfast is your favorite meal, this Mexican Breakfast Hash will satisfy that craving. Â They’re endless options for lunch or dinner like this Keto Taco Pizza or Chicken Fajita Soup. Many Mexican dishes require an enchilada sauce. We’ve created an easy, gluten-free enchilada sauce that can be made with kitchen pantry staples.
This is a thick, full bodied sauce, not a thin sauce that absorbs into the tortillas. This naturally gluten-free enchilada sauce is such a cinch to throw together. Just tomato sauce, garlic and loads of spices. I just let it simmer on the stove to make sure all of the flavors meld together perfectly and voila, you’re done!
This enchilada sauce is perfect to combine with our Keto Sour Cream Enchiladas or this Chicken Enchilada Skillet. If your busy schedule requires meal planning, prepare this enchilada sauce in advance and it would be great to combine with this quick, easy One Pan Enchiladas or Crockpot Salsa Chicken.
Ingredients for Homemade Enchilada Sauce
Making red enchilada sauce from scratch requires just a handful of ingredients! Here’s what you’ll need to make this quick enchilada sauce:
- Olive oil
- Garlic
- Spices (chili powder, oregano, cumin, onion powder, garlic salt)
- Hot sauce
- Canned tomato sauce
- Water
How to Make Enchilada Sauce
I’ve given detailed instructions in the recipe card below on how to make this easy enchilada sauce. Here’s an overview of the process:
- Sauté the garlic in a little olive oil.
- Add the hot sauce and spices. Cook until fragrant.
- Stir in the tomato sauce and water.
- Simmer for 20 minutes, or until reduced and thickened.
Can This Recipe Be Prepped in Advance?
Yes, this easy homemade enchilada sauce will last up to 1 week in the fridge so feel free to make a batch before a busy work week.
How Long Does Homemade Enchilada Sauce Last?
This gluten-free enchilada sauce will last up to 7 days in the fridge if stored in an airtight container.
Can You Freeze Enchilada Sauce?
Yes! Store in a freezer-safe container or freezer bag for up to 3 months. To thaw, place in the fridge overnight.
Can This Recipe Be Doubled?
Yes, very easily! Simply double the ingredients list. Note that doubling the recipe may increase the cook time.
Ways to Use Enchilada Sauce
This homemade red enchilada sauce can of course be used to make enchiladas. However, there are so many more ways to enjoy it!
Try using your homemade enchilada sauce:
- Atop your morning eggs
- Inside a burrito
- Spooned over rice
- In soups
- … and more!
Tips for the BEST Enchilada Sauce
- I used Texas Pete hot sauce, but you can use any kind you’d like.
- If making gluten-free enchiladas with this homemade red enchilada sauce, I recommend using corn tortillas. To prevent them from cracking, I wrap them in a kitchen towel and microwave them for about 30-40 seconds so they are nice and hot when I roll them up with the filling. They don’t fall apart as easily if you work with them when they are warm!
- For spicier homemade enchilada sauce, add extra hot sauce and / or chili powder. You can also add a pinch of cayenne.
More Easy Mexican Recipes:
- One-Pan Enchiladas
- Slow Cooker Chicken Enchilada Soup
- One-Pan Taco Mac
- Taco Lasagna
- Cheesy Keto Taco Soup
Get the Recipe: Homemade Enchilada Sauce
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 2 tablespoons chili powder, ancho chili powder works well if you want more spice
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/4 teaspoon onion powder
- 1 teaspoon hot sauce
- 1/4 teaspoon garlic salt
- 1/4 teaspoon salt
- 15 ounce can of tomato sauce
- 1/4 cup water
Instructions
- Heat a small sauce pan to medium heat.
- Add olive oil and garlic, stirring for about 20 seconds until garlic is fragrant.
- Add the chili powder, cumin, oregano, onion powder, hot sauce, garlic salt, and salt, stirring mixture for about 30 seconds.
- Add the tomato sauce and water, stir well.
- Bring mixture to a light simmer, cover and reduce heat to low. Let mixture simmer 20 minutes.
Notes
- This recipe makes 2 cups, generally enough for a 9x13 pan of enchiladas.
- This recipe makes 8 (1/4 cup) servings, and each serving has 2.1 net carbs.
This looks fantastic!!! It has been way too long since I made enchiladas 🙂
Laura I thought the same thing before I made these last week. I do not know why it has been so long since I made enchiladas, they are such an easy, tasty dinner!
YUM!! Enchiladas sound so tasty!! …so nice! …and this would be delicious on top!! 🙂 Great job!
Thanks Cailee!! 🙂
This is very similar to the recipe I use for my enchilada sauce. It always comes out so tasty!
Except I always put cilantro on top of my enchiladas, haha. So I guess we differ there!
Karishma great minds think alike! (almost!ha!) 😉
Yum, this looks amazing Annie! We are obsessed with enchiladas too – my husband can eat it everyday if I made it for him haha. Homemade sauce is definitely the way to go and your recipe sounds outstanding! Love how easy it is too – pinning 😉
Thank you so much Kelly!
Haha your dinners sound just like mine! We have Mexican at least two nights a week, I love it! I need to try this enchilada sauce. I used the stuff all the time, but always go for store bought. Pinning!
Danielle it is kind of absurd! I have SO MANY different meal/recipe ideas yet I get stuck on Mexican food! ha!
Yum! This look finger-licking good!
Thank you Liz!
Wow that looks delicious! I’ve never tried making homemade enchilada sauce (save for a chocolate mole…ah that was fab) but I would love to try this after seeing how tasty it looks!
It is so darn easy!! You will love it!
Yum! I have to try making homemade enchilada sauce. Yours looks so much better than store bought! Beautiful pictures 🙂
Thank you Christin!
I have not been able to find enchilada sauce in the store here in Canada, and have been making my own, however it has never looked as thick and delicious as yours does! This looks super delicious, and with enchilada sauce like this, I can see why you stick to simplicity with your enchilada fillings 🙂
Denise that is so funny, I never would have guessed canned enchilada sauce was hard to find in Canada!
You can’t beat homemade enchilada sauce. I can’t believe I ever used to buy it.
I totally agree Dannii!
Yum! I could pretty much eat Mexican food every week, it’s just so darn good. And whenever I go out to eat, I usually end up ordering some kind of enchiladas since they’re my fave! Although I’ve never even thought to make them at home, so I’m loving this recipe. Your sauce sounds amazing! Definitely pinning to try out!
Gayle I hope you enjoy! When I was a vegetarian I loved the cheese enchiladas with red sauce, that is always what I got when we went out to eat!
Homemade enchilada sauce really is the best! The canned stuff just can’t compete! I could eat Mexican food for every single meal too! In fact, I just sent my husband out to get nacho ingredients to make for a football snack. Now I want to have enchiladas for dinner 🙂
You can never have too much can you?! We love it too!
Homemade enchilada sauce is the best, and Mexican food is always a favorite of mine! This recipe looks great, Annie!
Thanks Marcie! I totally agree, homemade is much better!
I could eat Mexican at every single meal! I love homemade enchilada sauce because its easy, quick, and then you can have Mexican anytime!
Absolutely!!! We have it so often, but I never get tired of it!
Okay, this enchilada sauce looks and sounds like it would taste good on pretty much anything! Can’t wait to try this enchilada sauce for dinner tonight – I love how simple, creamy and thick it is!! Pinned!!
Thank you!! Thick enchilada sauce is the only way to go! 🙂
How did I not know enchilada sauce was so easy to make? I’ve been buying the canned kind, but next time I am definitely going to try and home make it with your recipe. I bet it tastes even better!
Thank you Natalie! I think you will be really impressed with how easy it is!
I hate to admit I always buy my enchilada sauce in a can. Yikes! It looks so easy and I bet this one is a bajillion times better!
It really is! It only takes a few minutes, and on the plus side it has pretty normal ingredients, so you probably have it in your pantry already!
I love homemade enchilada sauce! It just tastes so much better than stuff you can buy, plus it is so easy to make.
Yes Cindy! I also love that you can control the spice when you make your own!
What brand of hot sauce do you use?
Hi Tammy! I used Texas Pete! 🙂
Love the idea of making my own enchilada sauce! Thanks for sharing the great recipe!
Thank you Suzanne!
I made this sauce and couldn’t believe how good it turned out for having so few ingredients. I wanted an alternative to the can because DH has high blood pressure, so I left out the salt that was called for and it still tasted awesome. It was a little too spicy for my toddler, so mild lovers beware haha. I will make this sauce again, thanks!
Cheri I am so glad!! I really like that this has those just basic pantry staples so it is so easy to throw together in a pinch! I’m so glad you enjoyed it! 🙂
Hi! I’ve been craving enchiladas and never made my own sauce before, and was shocked to find that most enchilada sauce recipes don’t even use tomatoes (or even tomato sauce) ~ who knew?! I want tomatoes with my enchilada sauce, thank you very much! 🙂 This looks delish and I will be trying this soon… just wondering however, since you are gluten free, how do you make your enchiladas? Do you use corn tortillas? I’ve never tried them that way, and wonder how they will hold together? or do you have some amazing recipe for gluten free flour tortillas?
Thanks in advance!!
Hi Renee! I use corn tortillas, I just wrap them in a kitchen towel and microwave for about 30-40 seconds so they are nice and hot when I roll them up with the filling, they don’t fall apart as easily if you work with them when they are warm. 🙂 I hope you enjoy this!
This sounds amazing. I want to make it for dinner and then make more to store it. Does it sit well canned or is it better fresh evertime?
Hi Allison! I always freeze my leftover enchilada sauce in plastic bags and pull it out when I need it, works like a charm! 🙂